How to Make Mexican Mole Sauce

Mole is the name for various Mexican sauce recipes and also for authentic Mexican food recipes containing such a sauce. This sauce has a complex flavor and is usually very thick. Salsas tend to be thin and chunky but mole is very different. If you like to make traditional Mexican foods, learning how to make mole can be rewarding.

Mole is often served over Mexican food like baked chicken or turkey. Enchiladas can also be baked in this sauce. It is often only made for special occasions like weddings or births, because the preparation can be quite labor intensive. Mole is a common offering to dead loved ones during Day of the Dead because of its association with holidays and festive occasions and its complex and special flavor.

Poblano

Types of Mole Sauce

How to Make Mexican Mole Sauce

Mole de cacahuete is a Mexican food recipe made from chilies and peanuts and served with chicken. Mole Amarillo contains various chilies, green tomatoes, tomatillos and more. Mole negro has lots of types of chilies, as well as chocolate, spices, herbs, seeds and nuts. This is one of the most complicated ones to make.

Mole chichilo contains avocado, corn dough, tomatoes, and chilies. Mole mancha manteles is flavored with lots of ancho chili and is served with pineapple and plantains. Mole coloradito is red and is flavored with almonds, tomatoes, banana, sugar, sesame seeds, and chilies. Mole rojo contains chocolate, oregano, pecans, tomatoes, and chilies, amongst other ingredients.

Mole poblano is perhaps the most common variety and this is made with ground seeds or nuts, spices, chocolate, chilies and more. Mole verde is made with toasted pumpkin seeds, lettuce, tomatoes, cilantro, and other ingredients.

Recipe for Mole Poblano Sauce

This is quite a spicy sauce and this recipe makes enough for several meals. Serve half a cup or one cup per person with meat, poultry, or seafood. Store cooled mole in an airtight container in the refrigerator for a few days.

What you will need:

4 dried red New Mexican chilies, no seeds, or stem 4 dried pasilla chilies, no seeds, or stem 1/2 cup almonds 1/4 cup raisins 1 chopped onion 2 peeled, chopped tomatoes, no seeds 1/2 corn tortilla, shredded 3 tablespoons olive oil 1/4 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 2 tablespoons baking cocoa or 1 oz bitter chocolate 1 cup chicken broth 2 chopped cloves garlic 2 tablespoons sesame seeds

How to make it:

Mix the onion, garlic, chilies, tomatoes, almonds, raisins, coriander, cloves, cinnamon, and corn tortilla with half the sesame seeds and puree this mixture in batches until smooth in a food processor.

Heat the oil in a frying pan and saute the puree for ten minutes, stirring it often. Add the chocolate or cocoa, and the chicken broth, and then cook the mixture for forty five minutes over a very low heat. Serve the mole over chicken, turkey or your favorite meat or fish. Scatter the rest of the sesame seeds over the top, for garnish.

How to Make Mexican Mole Sauce

There are plenty of Mexican recipes which call for the additional of coconut. Coconut has an unmistakable tropical taste and it gives a wonderfully exotic flavor to many traditional Mexican foods.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

Mexican cuisine and salsa go hand in hand. In fact, there are numerous variations of salsa to fit almost any dish. Whether you like your salsa hot or mild, chunky or smooth, red or green, there is a salsa recipe out there that is perfect for you. The ingredients are what make different salsas unique. So remember, salsa can be made from any ingredient and can fit any taste.

Avocado-Corn Salsa

Poblano

This recipe produces 3 cups of salsa. The avocado and corn together make a tasty salsa that can be served over anything. A great tip is to roast the corn before making the salsa to create an even better variation of the recipe. This luscious salsa goes great paired with grilled fish and chicken or served with tortilla chips.

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

What You Need:

4 ears fresh yellow corn ¾ cup water 1 medium tomato, chopped 1 jalapeno pepper, seeded and chopped ¼ cup chopped red bell pepper 1/3 cup chopped purple onion ¼ cup chopped fresh cilantro 1/3 cup white wine vinegar 2 tablespoons lime juice ½ teaspoon salt 1 large avocado

How To Make It:

Cut corn kernels from cob into a saucepan. Add ¾ cup water, and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes. Drain and place in a bowl.

Stir in tomato and remaining ingredients. Cover and chill for 8 hours, if desired.

Serve as desired.

Black Bean-Corn Salsa

This recipe makes 8 cups of salsa. A great tip is to roast the corn beforehand. The roasted corn gives the salsa an extra crunch and is delicious. This salsa goes great served with tortilla chips.

What You Need:

3 ears fresh yellow corn ¾ cup water 3 medium tomatoes, peeled and finely chopped 2 15-ounce cans black beans, rinsed and drained 2 jalapeno peppers, seeded and minced 1 cup chopped fresh cilantro 1/3 cup lime juice ¼ teaspoon salt ¼ teaspoon pepper 2 firm avocados, peeled and finely chopped

How To Make It:

Cut corn kernels from cob into a saucepan. Add ¾ cup water, and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes. Drain and place in a large bowl.

Stir in tomato and next 6 ingredients. Cover and chill.

Stir in avocado. Serve as desired.

Cucumber Salsa

This salsa is great during the summertime with its fresh ingredients. The recipe yields 1 ½ cups. Feel free to serve this with grilled chicken or fish, hot dogs and omelets. A sprig of fresh cilantro makes a nice garnish for this recipe.

What You Need:

1 large cucumber, chopped 1 garlic clove, minced 1 tablespoon diced poblano chili pepper 1 tablespoon diced purple onion 2 tablespoons diced red bell pepper 1 tablespoon chopped fresh cilantro 1 tablespoon lime juice 1 teaspoon olive oil ¼ teaspoon salt 1/8 teaspoon pepper

How You Make It:

Combine all ingredients in a medium bowl. Cover and chill.

Garnish, if desired. Serve as desired.

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

Salsa is used in a lot of easy Mexican recipes. Instead of using store bought salsa, trying finding a great salsa recipe, and make it yourself.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Chili Rellenos Recipe For Mexican Food Lovers

Do you enjoy good Mexican food? If you do, I'm sure you've had Chili Rellenos (pronounced Ree-lay-nos). And, if you haven't, you don't know what you're missing. I'm going to give you instructions on how to make a delicious Mexican dinner with my own Chili Rellenos Recipe that will impress your family and your friends.

Now, you can only get Chili Rellenos at a true Mexican restaurant. You're not going to find these at Taco Bell or any other fast food joint. Probably because it requires more preparation time and won't qualify for a quick drive-up and take out item.

Poblano

The main ingredient of the Chili Rellenos Recipe is the Poblano Pepper. This is a mild pepper that is of good size (approximately 5 inches to 6 inches) that can be stuffed easily with your favorite cheese or mixture.

Chili Rellenos Recipe For Mexican Food Lovers

First of all, the chili peppers have to be roasted and the outer skin peeled off. Then gently slice the pepper lengthwise and remove the seeds. Now you are ready to stuff the poblano. Although you can stuff the peppers with several mixtures, I use Monterey Jack cheese. You can use others, including Pepper Jack cheese, to "kick the heat up" a few notches. Cut slices off a block of cheese and stuff it into the Poblano pepper, being careful not to overstuff it.

The next step is to close the poblano with toothpicks, dust it in flour then dip them in a egg batter mixture made of egg whites whipped into a meringue texture. Mix up the egg yolks with a tablespoon of flour and add to the meringue mix.

The final step is to gently place the batter-dipped, stuffed poblanos into hot vegetable oil and cook, on both sides, until a light golden brown. Don't just drop the chili rellenos into the oil because splashing oil can cause severe burns and possibly a fire.

If you are going to eat the chili rellenos right away, put a slice of cheese on top of them and smother them with your favorite hot sauce. If you are going to eat them later, put them in the refrigerator covered with a paper towel. The next day (or days later) you can top them with a slice of cheese and pop them into the microwave. Just as good eating as when they were just cooked.

There you have it! Add some authentic Mexican refried beans from my refried beans recipe, top it with some "lip scorch'n hot sauce and you have a great tasting Mexican dish with my Chili Rellenos Recipe.

Chili Rellenos Recipe For Mexican Food Lovers

Rick Thomas is a former owner of 23 restaurants including 3 Mexican restaurants. Rick enjoys cooking specialty foods like Chili Rellenos, refried beans and making hot salsa. If you would like more Mexican recipes, along with pictures, please visit my site at [http://ez-recipes.info/Chili_Rellenos_Recipe.htm]

The Mexican Dinner

Mexican Food is a fantastic way to spice up your family dinner any night of the year. From traditional Enchiladas to Tamales, Mexican Food offers a flavorful yet healthy alternative to the normal everyday meal. Often, this food is extremely easy to prepare, and can be made with items that are easy to find in most markets. I can enjoy Mexican food every day of the year and ALWAYS find new dishes and new ways to prepare it.

Let's look at some of the important menu items in a typical Mexican dinner:

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    o    Tortillas

The Mexican Dinner

Tortillas have been the staple food of countless generations of Mexicans and can be made of flour (common in the north) or maize (the traditional method and still most common in the south). Tortillas are mostly served alongside a meal as bread would be and are also used in many usual dishes, rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

    o    Frijoles (beans)

They are a good source of protein. These different varieties of beans are most commonly boiled and fried. Beans can be a major component in a meal or served as a garnish.

    o    Chilies

Usually, the bigger the chili is, the milder is its flavor. While large Poblano chilies are stuffed and served as a main course, the small habañero is ferociously hot. Quick tip: for asking if a dish is spicy, say "es picante?" In fact, hotel menus often specify dishes that may not suit the palates of tourists.

    o    Guacamole

This is an avocado mashed with onions, chilies and cilantro (coriander) and served as a dip or as a garnish.

    o    Salsa

A salsa is essentially simply a sauce, although it is commonly related with the red or green mix of tomatoes, chili, onion and cilantro served as a relish or a dip. Just be a bit cautious of 'salsa habañero' in seemingly harmless bottles like small jars of ketchup, and try just a little salsa first.

    o    Ceviche

A raw fish marinated in lime juice, mostly in a chopped salad.

    o    Chiles Renellos

Big Poblano chilies are stuffed with cheese or spicy meat (picadillo). The chilies are generally mild, though the sauce could be hot.

    o    Enchiladas

Tortillas covered in a tomato and chili sauce and stuffed with vegetables, chicken or pork and then folded and baked. Even with the chili content, enchiladas are fairly mild. Enchiladas suizas are topped with sour cream.

    o    Huachinango

Red Snapper is a common feature on the menus at coastal resorts. It is often available 'al gusto', cooked in a choice of methods.

    o    Quesadillas

These are tortillas stuffed with cheese which are folded and grilled. It's a basic dish mainly served with beans or a small salad and suits those who want to avoid anything spicy.

    o    Mole sauce

A mole sauce is a wonderfully rich sauce made with an uncommon combination of chocolate, chilies and several spices. It can be either red or green depending on the ingredients. The moles of Puebla and Oaxaca are mostly famous, hence the terms 'mole poblano' or 'mole oaxaqeño'. This sauce is mainly served over chicken, even though turkey is more traditional.

    o    Pipían sauce

Pipian sauce is another of Oaxaca's specialties and is green in color and made from pumpkin seeds. It is mainly served over chicken.

    o    Poc Chuc

Its a Yucatecan specialty in which pork fillet is cooked with tomatoes, spices and onions.

    o    Pollo Pibil

Another of Yucatecan specialty, Pollo Pibil is not usually found outside of this region. It traditionally comprises of chicken marinated in orange and spices and then barbecued in banana leaves.

    o    Tacos

Tacos are tortillas fried till these are crispy. These are served with various fillings.

    o    Tamales

Tamales are cornmeal paste wrapped in banana husks or corn and are mostly stuffed with chicken, turkey or vegetables and then steamed.

    o    Tortas

These are Mexican sandwiches, often large rolls with large fillings.

    o    Tostadas

Thin and crisp tortillas served with guacamole, sour cream, chicken and chilies.

Majority of present day's Mexican cuisine is based on traditions of Native Americans, including the Aztecs and Mayans, combined with cooking procedures brought by Spanish colonists. For instance, Quesadillas are a flour or corn tortilla with cheese (mostly a Mexican-style cheese such as Queso Fresco), beef, chicken and pork. The native part of this and several other traditional foods is the chile pepper. Foods like these are very colorful because of the rich variety of vegetables such as red peppers, green peppers, chiles, broccoli, cauliflower, and radishes in Mexican food.

Interestingly, Mexican food tends to vary by region owing to different local climate, geography and ethnicity among the native inhabitants. Also these different populations were influenced by the Spanish to varying degrees. The northern region is known for its beef production and meat dishes and southeastern Mexico for its spicy vegetable and chicken-based dishes.

There are more exotic dishes, cooked in the Mayan or Aztec style, with ingredients from iguana to rattlesnake, spider monkey, deer and some insects. This is commonly known as comida prehispanica or prehispanic food and though uncommon, is still relatively well known.

Mexican cuisine combined with southwest United States's foods to form Tex-Mex cuisine.

Another subtle version of Mexican food is the New Mexican Food, which is prevalent in New Mexico, US.

The Mexican Dinner

Mateo Gomez is a Mexican Food lover and founder of AllAboutMexicanFood.com. For another great mexican food recipe, be sure to check out AllAboutMexicanFood.com.

A Guide to Mexican Dried Chilis - Which Chili Do You Need?

Mexican cooking uses chili in copious amounts, both fresh and dried. Fresh serrano, jalapeno or even habanera add a quick grassy floral heat, and are an integral part of the cuisine; but to really make Mexican food you need to have an understanding of the dried chili's.

The complex heat of dried chili provides the backbone for most of the cuisine, and whether making a simple dried chili salsa or a mole sauce, dried chili's are essential.

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Some of the more common dried chili's used in Mexican cooking are:

A Guide to Mexican Dried Chilis - Which Chili Do You Need?

The ancho

This is truly the workhorse of Mexican cooking, and is the most widely used of all chili's. The ancho is simply a dried poblano, and has a lovely, rich, smooth and slightly sweet taste, with overtones of bitter chocolate. Because it's not overly spicy, it can be pureed to thicken sauces.

The guajillo

A more aggressive chili, the guajillo is very often paired with the ancho. Spicier, and less complex, the guajillo adds the heat to a lot of famous Mexican dishes. Smoky and less sweet than the ancho, it has a more straightforward dried chili taste.

The chipotle

A red ripened jalapeno dried over smoky mesquite, the chipotle adds sweet spicy heat, and is a very well loved chili. The chipotle is sold both dried and canned dehydrated in an adobe sauce.

The pasilla

Lingering complexity and an acidic heat that lasts in the mouth, the pasilla is very spicy, and is often a used for great table salsas and sauces. You will often use the pasilla in a mole sauce.

The del arbol pepper

Straight forward dried chili heat. The del arbol is one of the spiciest of the Mexican dried chili's and offers little more than one dimensional chili taste and spice--great for a very spicy and basic table sauce or salsa!

To truly cook Mexican, you need to understand and appreciate the diverse chili's of Mexico. Complex, rich and savory, cooking with dried chili's allows for an incredible richness of tastes, and of course great spicy heat in every bite!

A Guide to Mexican Dried Chilis - Which Chili Do You Need?

John D Lee is the chef owner of the Salsa Kitchen Mexican Restaurant http://www.thesalsakitchen.com and a passionate and curious cook.

Read more about Mexican cooking at: http://hubpages.com/hub/Different_types_of_dried_Mexican_chili_Which_dried_Mexican_chili_do_you_need?done

The Best Easy and Famous Mexican Appetizers

If you are looking for ideas for making quick easy appetizers, what about making some famous Mexican appetizers? Authentic Mexican recipes are based on fresh, seasonal produce. Flavors and colors are combined in an interesting way and Mexican appetizer recipes are suitable for all kinds of dinner parties or gatherings.

One of the most famous Mexican appetizers is quesadillas. This delicious Mexican recipe simply means a layer of cheese sandwiched between two tortillas. You can use whichever kind of cheese you want and you can also add other ingredients like guacamole, chicken, onion, corn, black beans, beef, or sour cream. Quesadillas can be sliced into wedges, if you want to serve them as holiday appetizers.

Poblano

Mexican meatballs, shrimp gazpacho, shrimp cocktail, fish ceviche, and beef roll-ups are also popular Mexican appetizers and these delicious, fragrant, and colorful snacks will be very popular at your party.

The Best Easy and Famous Mexican Appetizers

Mouthwatering Mexican Dip Recipes

A seven layer dip is a traditional Mexican appetizer recipe and this dip is made with seven layers of Mexican ingredients. It is usually served in a clear glass dish so your guests can see every layer. You can use this dip for tortilla chips, corn chips or as a dressing for a Mexican salad recipe.

Guacamole is a famous Mexican dip, which is made with avocadoes. Other Mexican dips might contain sour cream, chilies, tomatoes, or cheese. Tortilla chips and corn chips are good for dipping and so are vegetable crudites.

Cilantro salsa, ranchero salsa and tomatillo salsa are all popular too. Salsa is often made with ripe, juicy tomatoes, onions, avocado and more. Beans are popular ingredients for Mexican dip recipes and black bean dip is very good.

Mexican Stuffed Potato Appetizer Recipe

If you want to make quick easy appetizers, what about these mouthwatering stuffed potatoes? You can prepare them in advance as make ahead appetizers, then heat them up later. This recipe serves five or six people but is simple to double or triple if need be.

What you will need:

8 oz peeled potatoes 1/4 cup diced chorizo 2 poblano chilies, peeled and finely chopped 1/2 cup sour cream 1 cup grated Mexican cheese 1 tablespoon olive oil 4 strips bacon
How to make it:

Simmer the potatoes for 20 minutes until they are soft around the outside but still very firm inside. Slice a 1/4 inch strip from each side. Scoop out the insides of the potatoes so you have a 1/4 inch wall around each one. Combine the removed parts of the potatoes with the chilies. Fry the bacon in a skillet until it is crisp, and then crumble it. Fry the chorizo until golden.

Preheat the oven to 375 degrees F. Combine the oil with the reserved pieces of potato and the chilies. Fry this mixture until the potatoes are golden brown, and then combine the bacon and chorizo with this mixture.

Stir in the sour cream and 2/3 cup of the grated cheese. Spoon this mixture into the reserved potato shells and bake them for about 25 minutes. Sprinkle the rest of the cheese over the top and serve warm.

The Best Easy and Famous Mexican Appetizers

Sometimes the most easy party appetizers are the ones your guests gravitate towards first. If you have a lot of food to prepare, make ahead appetizers can be really handy because you can prepare them in the morning, then just serve them later or cook them later.

EasyAppetizerRecipes.net You Make the Appetizers, We Help You Make Them Delicious.

Authentic Mexican Recipes' Use of Chiles: Rajas Con Crema For Example

When thinking of authentic Mexican recipes, people typically see pictures in their mind of tacos and chiles. They see things wrapped in tortillas and imagine the burning sensation of hot chiles in their mouth.

As someone who's lived in Mexico for years, I can say that when it comes to the tortilla thing... yes, they are used everywhere. Corn has been around for ages in Mexico, long before it was ever called "Mexico". The indigenous tribes of Aztecs and Mayans believed it to be a gift from the gods themselves, and it has found its way into virtually every corner of the cuisine--even the drinks (Atole, anyone?)

Poblano

But when it comes to chiles, real Mexican food is seldom as spicy as people think. In fact, spicy Tex-Mex recipes are often hotter than spicy authentic mexican recipes, and this is because Mexicans use chiles primarily to add flavor, not just to "spice" a dish. In the Mexican food you find abroad, in Mexican restaurants across the globe, you'll often find a hodgepodge of ingredients taken from Mexican cuisine, Tex-Mex cuisine, and the local cuisine, mixed together and wrapped up in a tortilla, as though the tortilla makes it "Mexican", and then you'll have the insanely hot chile salsa off in the corner for those who want to burn their mouth to hell.

Authentic Mexican Recipes' Use of Chiles: Rajas Con Crema For Example

But inside real Mexico, this is not the case. The chiles in Mexican cuisine are almost always used to actually contribute a flavor to the dish that works well with the rest of the ingredients. The chile is integrated into the dish, not just thrown on top at the end "to add some zest". It's a very different approach, and consequently a very different result.

So it is true that tortillas are everywhere in Mexico; and chilis are used in many different Mexican dishes, but they are used in a much more natural way. To show you, here is one of many delicious authentic Mexican recipes for something a little unique, that you've probably never heard of before, that uses chiles in this different, more "Mexican" way:

Rajas con Crema - An Authentic Mexican Side Dish

This recipe is for Rajas con Crema and it's a Mexican side dish that will inject flavor into any main course. Simply put, rajas con crema are cooked strips of poblano peppers with sour cream added. It is a very "Mexican" side dish and is also popular with Mexican food aficionados and casual eaters new to the cuisine alike, so you're in for a treat here.

Rajas con crema take a bit of time and effort to prepare, so give yourself about 45 minutes to make this dish when you're planning ahead.

EQUIPMENT for cooking this:

1 medium size pan 1 sharp knife 1 cutting board 1 plastic bag 1 pair of clean rubber gloves

INGREDIENTS (serves two):

chiles poblanos (poblano peppers) - 3 large green ones sour cream - about 1 cup lard (a small block for cooking, for full authenticity) or olive oil - 2 table spoons (healthier)

PREPARATION:

1) Roast the poblano peppers. With the stove on "medium", place the poblano peppers one at a time on the open stove, bare flame (or bare element if using an electric stove) and keep rotating the pepper until the entire outer surface of the pepper is caramelized (roasted and dark brown in color).

Then put each roasted poblano into a plastic bag and wrap it up so that it's air-tight. This is to make the chile sweat, to prepare it for skin removal.

2) Turn the stove to "low", get a medium size pan, add some lard (or two table spoons of olive oil) to it to let it preheat.

Put some rubber gloves on so you don't burn your hands, and then remove the chiles from the plastic bag.

With one hand gripping the body of the pepper and the other holding the stem, rip the stem out of the body by pulling the two in opposite directions. Toss the stem away.

Now the messy part: with the body of the pepper on a cutting board, open the pepper up and "unroll" it so it's no longer conical in shape but, instead, flat on the board, and from the outside, wipe off any of the caramelized burn scabs from when you cooked it on the open flame earlier, and from the inside, wipe away all the seeds. To do this, you can just use your fingers if you're wearing gloves, or you can put your hand inside a plastic bag and rub away at the hot pepper. This will take a bit of time, and it does take some patience.

After cleaning the peppers, slice them up into about six pieces each, length-wise, and add them to the pan to cook. Leave them on the pan and mix them around on there until they're soft.

Then add the sour cream to the pan, mix it around so all the softened peppers are covered, and let it cook for another five minutes.

3) Then remove them from the pan, add to your plate with the rest of your food, and enjoy another one of the most delicious authentic Mexican recipes!

Authentic Mexican Recipes' Use of Chiles: Rajas Con Crema For Example

Carlos Lima is a writer and entrepreneur, living and traveling around Mexico, documenting his experiences with Mexican cuisine and writing down his favorite authentic Mexican recipes from the locals and experimenting with them whenever possible. Click to visit his site of more of these delicious authentic Mexican recipes, and learn more about about Mexican cuisine here:

http://eauthenticmexicanrecipes.com/authentic-mexican-recipes/authentic-mexican-recipes-a-cuisine-of-immense-variety

Dona Maria Mexican Mole Sauce, 8.25 oz.

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Pollo (chicken) Mole Mexicano - Chocolate Sauce! Tube. Duration : 2.18 Mins.

For chocolate lovers ( aficionados ) One of the best uses for this 'food of the Gods' is handed down from the Aztecs [ I believe] in the form of Mexican Chocolate Mole that is used to dress chicken. I ate this for the first time in Mexico and instantly fell in love with the dish. The slightly bitter sweet and spicy Mole sauce, pretty much overwhelms a subtle chicken at first, but as this is a dressing, chicken flavor does emerge with each mouthful. Beans and rice are good accompaniments, but I just prefer to eat Mole alone or with a couple of warm fresh cornflour tortillas as a side. Best beverage chaser is cold water. Note: Don't be tempted to use any chocolate. It will not work. You must use one of a couple of brands of cooking chocolate sold at Latin markets. The right chocolate is heavy on cocoa butter lacks emulsifiers or other additives and is loaded with coarsely granulated sugar. It's edible and usable in drinks but it it shines in preparing Mole. Ole! Hint- de-bone the chicken and chop the finished breasts into bite sized pieces that can be wrapped in a tortilla.

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If you looking for cheap "Dona Maria Mexican Mole Sauce, 8.25 oz." best prices. You can Buy Dona Maria Mexican Mole Sauce, 8.25 oz. Now. Cheap Dona Maria Mexican Mole Sauce, 8.25 oz. In Stock. :Mar 01, 2013 17:31:03

Mexican Soup - Traditional Menudo Recipe

Menudo is one of many traditional Mexican foods and this soup contains calves' feet or pigs' feet, tripe, chilies and more. The word "menudo" refers to both the stomach meat used to make it and the soup itself. This soup is very popular in Mexico and you can see big menudo meat blocks in meat markets all over the country.

It is reputed to help with hangovers and have medicinal properties because of the way it induces sweating, making it popular on New Year's morning. Other popular ingredients in menudo include crushed red chilies, oregano, onions and cilantro, although there are various recipes for menudo and each is slightly different. Hominy is added to this soup in northern Mexico but not in some other areas.

Poblano

For such a popular soup, both in Mexico and the southwest of the United States, it might sound surprising that it has not found its way on to many Mexican or Tex Mex restaurant menus. This is perhaps because of the unusual ingredients in the soup and the fact that it takes so long to make.

Mexican Soup - Traditional Menudo Recipe

Tips for Tasty Menudo

Menudo is made with tripe. Choose honeycomb tripe because it is not as tough as other kinds. To improve the flavor of the soup, skim the fat off the top several times an hour while it cooks. A lot of fat comes out of the meat. Menudo takes a long time to make so you need to plan it the day before making it. It is said to taste better after being reheated, since the flavors become stronger. Menudo keeps for a couple of days in the refrigerator so you could try this.

Recipe for Mexican Menudo

This is a very easy dish to make and you can serve it with chopped cilantro and onion, as well as tortillas. If you like, you can take out the pigs' feet at the end, take the meat off them, and then return the meat to the pot, discarding the rest.

What you will need:

2 cups dried hominy 2 lbs pigs' feet 3 lbs chopped honeycomb tripe Water, as needed 1 tablespoon dried oregano 5 black peppercorns 5 chopped cloves garlic 2 roasted poblano chilies, seeded, peeled and chopped 1 roasted ancho chili, seeded, peeled and chopped 1 chopped onion

How to make it:

Cover the hominy with water. Leave it to soak for at least eight hours or overnight. Transfer it to a saucepan and cover it with a few inches of water. Bring it to a boil, and then simmer it for two hours. Add more water if you need to, to keep the hominy covered.

Drain off the water, and then add the tripe, onion, oregano, pigs' feet, peppercorns and garlic. Add water to cover everything and bring the mixture to a boil. Simmer for two hours, then add the chilies and simmer for one more hour.

Mexican Soup - Traditional Menudo Recipe

If you are looking for typical Mexican recipes, you might like to try making menudo. If you thought Mexican food was all tacos and fajitas, you might like to try some authentic recipes, such as menudo soup. MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food.