Por
Master Receita Solta
"Mole poblano is one of the most emblematic sauces of Mexican gastronomy, combining shredded chicken breast with a dense paste of dried chiles, spices, and dark chocolate. It is worth preparing to experience a masterful balance between smoky notes, light bitterness, and enveloping spiciness."
- Lightly toast the dried peppers with the onion and garlic in the skillet to release aromas before blending in the blender. - Add the chopped dark chocolate directly to the blender with the warm broth to fuse perfectly into the sauce. - Simmer the sauce over low heat, stirring constantly for 10 minutes to thicken and integrate the flavors before mixing in the chicken.
In a pot, cook the chicken breast in salted water until completely cooked. Set aside.
Meanwhile, in a skillet, heat the oil and sauté the onion and garlic until golden.
Add the dried peppers, cumin, and oregano, and mix well.
Transfer the mixture to the blender, add the chocolate and a little of the chicken broth, and blend until homogeneous.
Pour the sauce back into the pan and cook over low heat for 10 minutes.
Add the shredded chicken to the sauce and mix well so it is well incorporated.
Let the chicken absorb the sauce flavors for another 5 minutes.
Serve hot, accompanied by rice and tortillas.
Encontramos os melhores utensílios e ingredientes para você preparar Mole Poblano: The Flavor of Mexico on Your Plate com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Mole with seeds and almonds: grind roasted peanuts and toasted sesame seeds together with the peppers for a velvety texture. - Mole de festa with chicken pieces: cook the whole chicken thighs and cover them with the thick sauce in a heated baking dish. - Touch of cinnamon and clove: add a pinch of cinnamon powder and a ground clove to the spice sauté.
- Mexican dried peppers: if pasilla or mulato is unavailable, use dried chipotle pepper, dried bird's eye chili, and smoked paprika. - Dark chocolate: use 70% sugar-free cocoa paste or bar or 100% alkaline cocoa powder dissolved in the broth. - Chicken breast: replace with cooked boneless chicken thighs and drumsticks, shredded pork loin, or roast turkey meat.
O molho apurado com o frango mantém sabor intenso na geladeira guardado em pote vedado por até 4 dias. Ao reaquecer na panela em fogo brando, misture 2 colheres de água morna para recuperar a fluidez original.
Freezes perfectly in a plastic container or airtight bag for up to 90 days without altering texture or flavor. Thaw in the refrigerator for 12 hours and heat in a heavy-bottomed pot over medium heat until it starts to boil.
Serve accompanied by Mexican red or white rice, corn tortillas heated on the griddle, and traditional refried beans. Decorate the dish by sprinkling toasted sesame seeds and cilantro leaves.
No, dark chocolate works as a flavoring and earthy thickener, balancing the acidity and heat of the dried chilies without sweetening.
Cut open the dried peppers with a knife, discard all seeds and white membranes, and wash them under running water before hydrating.
Nunca utilize achocolatado, pois a quantidade alta de açúcar e leite em pó arruinará o perfil salgado e picante característico do mole.
Blend the sauce for 3 to 4 minutes in the blender at maximum speed and pass through a fine sieve before pouring into the pan.
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