Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes. Season with salt and pepper. In an ovenproof skillet, heat the oil until shimmering.
Oaxacan moles are served with chicken, pork, and beef; however, the sauce is more important in a mole dish than the meat. [ 1 ] [ 8 ] The name, colour, and ingredients distinguish the seven main moles of Oaxaca, called negro (black), amarillo (yellow), coloradito (little red or red-coloured), mancha manteles (tablecloth stainer), chichilo ...
Manchamanteles (literally, "tablecloth stainer") in Mexican cuisine, is a stew of assorted meat, chili peppers, vegetables, and fruits. A typical recipe for mancha manteles contains chicken and/or pork, chorizo, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard and tomatoes. [1]
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Authentic Mexican: Regional Cooking from the Heart of Mexico (1987) Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (1996) Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes (1998) Mexico: One Plate at a Time (book) (2000) Mexico: One Plate at a Time (television series) (2000–2019)
Preheat oven to 350 degrees F. Coat a large casserole dish (about 5 quarts) with cooking spray and set aside. Place 2 cups water and quinoa in a large saucepan, then bring to a low boil.
Chicatana ants sauce is a Mexican hot sauce of Mixtec origin, composed mainly of chicatana ants (Atta mexicana) and some dry chili such as costeño or árbol. It also usually contains garlic, onion, tomato, salt and oil, [1] and is traditionally ground in a metate or molcajete. [2] It is served to accompany tamales, tacos, mole or meats.