Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


August 2018

Mexican Recipes

Desserts Recipes

UpsideDown Apple Gingerbread

UpsideDown Apple Gingerbread Recipe
1/4 cup butter melted 2 large apples, peeled, cored and sliced 1/3 cup packed brown sugar GI...

read more

Mole Poblano Picante Recipe

Mole Poblano Picante recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mole Poblano Picante recipe  PDF

8 Mulato chiles
4 Ancho chiles
4 Pasilla chiles
8 lb Turkey, in pieces
4 tb Lard
4 tb Sesame seeds
1 lg Onion, chopped
2 Cloves garlic, chopped
1 Tortilla, cut up
1 c Blanched almonds
1/8 ts Ground gloves
1/8 ts Cinnamon
1/2 ts Ground coriander seed
1/4 ts Anise
1/2 c Raisins
3 Tomatoes, seeded, chopped
4 Canned chipotle chiles
2 oz Unsweetened chocolate
Salt Freshly ground pepper 1 ts Sugar
Prepare the mulato, ancho, and pasilla chiles by washing in cold water removing veins, stems, and seeds and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The te ture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey cover and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most e otic flavor of any of the Me ican chiles. They are also e ceedingly picante and can really lift your head off. If you do not care for hot food, e periment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste.

Mole Poblano Picante recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
114 people have voted
Last Reviewed on 2018-08-19

Sunday, Aug 19 2018 Download & Print Mole Poblano Picante recipe  PDF   Mexican recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

LemonCoconut Squares

New Cooking Recipes

Luigi's Lasagna Al Forno
Luigi's Lasagna Al Forno Recipe

1/2 Onion, chopped 1 Carrot, peeled and sliced very thin 1 Stalk celery, sliced very thin 4 Cloves garlic, sliced 1/4 c Olive oil 2 cn Plum tomatoes, drained (28 ounces each) Salt, pepper, and sugar (optional), to taste Red pepper flakes, to taste (optional 1/2 c Red wine FOR THE BECHAMEL 2 c Milk 4 tb Unsalted butter 4 tb All purpose flour 1/2 ts Salt 1/2 ts White pepper Nutmeg, to taste FOR ASSEMBLING Olive oil and salt for cooking lasagna noodles 3/4 lb Lasagna noodles 15 oz Ricotta cheese (1 container) 1/4 To 1/3 pound mozzarella chees...

Cooking Magazines: Lasagna Recipes » August 2018   Lasagna recipes RSS   Thumsb up

Dish Of The Day

Asparagus with Toasted Pine Nuts and Lemon Vi

Asparagus with Toasted Pine Nuts and Lemon Vi Recipe
1 lb Asparagus, fresh spears 3 tb Pine nuts 1/4 c Olive oil 1 tb Lemon juice, fresh 1 Clove gar...
read more

Category: » Asparagus Recipes

View more dishes