food

Como Fazer "Mole"

A Chef Bricia está aqui para mostrar como é fácil fazer o seu "mole", uma receita clássica de Oaxaca, em casa! Preste atenção e aprenda os fundamentos desse prato delicioso hoje mesmo.

food

Como Fazer "Mole"

A Chef Bricia está aqui para mostrar como é fácil fazer o seu "mole", uma receita clássica de Oaxaca, em casa! Preste atenção e aprenda os fundamentos desse prato delicioso hoje mesmo.

Ingredientes

Spicy Cucumber Margarita

  • 4 cucumber rinds
  • ¼ serrano, cut in slices
  • Fresh mint, to taste
  • 1 ounce agave syrup
  • 2 ounce Yola Mezcal
  • Agua de Pepino, to taste

Agua de Pepino

  • 8 cups filtered water
  • 1 ½ cucumbers, skin on
  • ¼ cup mint leaves
  • ¼ cup sugar
  • ¼ cup fresh lime juice

Passo a passo

Spicy Cucumber Margarita

  1. Muddle cucumber, serranos and mint in a shaker.
  2. Add ice, agave syrup, and mezcal. Shake.
  3. Strain in a glass over ice and top with agua de pepino.

Agua de Pepino

  1. Add 4 cups of the water along with the cucumbers, mint, sugar and lime juice to a blender and blend until well combined.
  2. Strain through a fine mesh strainer into a large pitcher.
  3. Add the remaining water and mix well.

Ingredientes

Enchiladas de Mole Coloradito

  • 12 (6-inch/15-cm) corn tortillas (store-bought preferred)
  • 5 cups (1.2 L) Mole Coloradito
  • ½ cup (120 ml) vegetable oil
  • Crumbled queso fresco, for garnish

Mole Coloradito

  • 6 dried guajillo chiles (45 g), stems removed
  • 5 cups (900 g) chopped tomatoes
  • ½ cup (75 g) sesame seeds
  • 2 tablespoons ground cinnamon
  • ¼ cup (25 g) breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 8 whole black peppercorns
  • 6 whole cloves
  • ¼ cup (35 g) raisins
  • ½ cup (70 g) raw almonds
  • 1 small white onion (100 g), quartered
  • ¼ cup (35 g) garlic cloves, peeled
  • 3 tablespoons vegetable oil
  • 2 bars (6½ ounces/184 g) Mexican chocolate
  • Sea salt
  • 3 cups (720 ml) chicken stock
  • 2 bay leaves
  • 2 hoja santa leaves

Passo a passo

Enchiladas de Mole Coloradito

  1. In a comal or dry skillet over medium heat, toast each tortilla until pliable, about a minute for each side. Set aside.
  2. In a medium-sized skillet over low heat, bring the mole negro to a low simmer.
  3. Heat the oil in a large skillet.
  4. When hot, using tongs, briefly dip each tortilla into the oil until the tortilla starts to get crispy on the edges and then immediately but briefly dip the tortilla into the mole negro.
  5. Fold the tortillas in half twice to form a triangle shape and serve three to a plate.
  6. Top with crumbled cheese and a little more sauce and serve.

Mole Coloradito

  1. Fill a small saucepan with enough water to cover the chiles and bring to a boil over high heat. Remove the pan from the heat.
  2. Add the chiles to the hot water, cover, and allow them to soften and get tender for about 20 to 30 minutes.
  3. Remove from the water and set aside. Reserve 2 cups of the chile soaking liquid.
  4. Place the tomatoes in a pot with ¼ cup (60 ml) water. Cook over medium heat until the tomatoes change color. Set aside.
  5. In a comal or skillet, toast the sesame seeds, cinnamon, bread-crumbs, oregano, thyme, peppercorns, and cloves. Place the toasted spices in a molcajete or spice grinder and grind until finely ground.
  6. In a blender, combine the chiles and 1 cup (240 ml) of the reserved chile water, the raisins, almonds, onion, and garlic. Blend until smooth.
  7. Heat the oil in a large pot over medium heat. Add the chile mixture and warm through, then add the blended spice mixture.
  8. Add the other cup of reserved chile water. Simmer for 10 minutes.
  9. Add the tomatoes and chocolate. Taste for salt and adjust accordingly.
  10. Add the chicken stock, bay leaves, and hoja santa leaves. Simmer for another 10 minutes until the texture of the sauce resembles heavy cream.
  11. Serve over cooked chicken, over chips with a little bit of queso fresco, with eggs, or anything you like.