![]() ![]() 1 cup cilantro leaves and top part of stems.2 jalapeño or serrano chiles, or to taste.1-pound tomatillos, husks removed, rinsed (little green tomatoes).Enchilada recipes are widely available, but take the time to serve it with Pati’s version of the salsa – FYI…this sauce is served on almost everything in Mexico in one version or another. This led me to Pati’s cookbook to see how she prepared her sauce. She was unable to find the real sauce but managed to prepare an adequate salsa verdeto serve with her recipe. Recently we were invited to a Canadian friend’s home her in Yucatan where we enjoyed some great chicken enchiladas. Her cookbook, available on Amazon, is incredible if you are interested in Mexican cooking. Her TV program is called Pati’s Mexican Table. She is originally from Mexico but now lives in Washington, D.C. ![]() As a matter of fact we just got back from 5 days in Mexico City… talk about great food!įor many years now I have been following Pati Jinich on PBS. there has been little time to add to the blog. Where have I been? Since mid January we have had the fortune of having many guests with us here in Yucatan. Serve the sauce over the chicken with Spanish rice. You have to constantly stir the sauce while cooking to prevent burning. Place the sauce on the stove and cook on medium heat until the sauce thickens. The peanut butter makes the sauce nuttier and thicker. The addition of peanut butter is Rosa’s twist in the recipe. Once the mole has dissolved completely, add the peanut butter and mix well. Use a potato masher to mash the mole so that it dissolves in the liquid. If you intend to store the mole in the refrigerator for a few days, then you should just use water. Sometimes, the mole can be rather hard.Īdd water or chicken stock (from pot where the chicken is cooking) to the mole in the ratio of 4 parts of liquid to 1 part of mole. Use a sharp knife to cut a ‘X’ into the mole so that you can get the mole out easily. To prepare the Mole sauce, open the can carefully as the mole will stain your clothes. Cover and let cook for 30 minutes or until the chicken is fully cooked. Bring it to a boil.Īfter the water comes to a boil and the release the scum, remove the scum with a ladle.Īdd bay leaves and salt. Place chicken and onion in a large pot and add enough water to cover the chicken. Once your sauce is ready, pour it over your boiled chicken. A small box is enough to try the first time, by following the directions below. The simplest way to enjoy mole is using a packaged sauce under the Dona Maria brand. Starting from scratch can take hours to perfect these sauces. In fact, there are at least seven different types of mole depending on what state you are visiting. The taste is best described as somewhat spicy, and bittersweet with earthy undertones. If you have ever eaten in a Mexican restaurant, then this dish was certainly on the menu! This particular mole sauce is made with chicken as the base and is loaded with different kinds of chilies, nuts, seeds, spices, dried fruit, and chocolate. ![]()
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