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Boiling Water & Soaking Peppers to Make Mole Poblano Sauce
Searing Green Peppers for Mole Poblano Sauce
Covering Peppers for Mole Poblano Sauce
Pureeing Peppers for Mole Poblano Sauce
Chopping Onions & Garlic for Mole Poblano Sauce
Peeling & Chopping Tomatoes for Mole Poblano Sauce
Toasting Sesame Seeds for Mole Poblano Sauce
Adding ingredients for Mole Poblano Sauce
Heating Oil & Puree for Mole Poblano Sauce
Seasoning to Taste Mole Poblano Sauce
Summary: How to heat oil and puree your ingredients for making mole poblano sauce; get expert tips and instruction on making traditional Mexican food recipes in this free cooking video.
Graduating from the Cordon Bleu Cooking School in Chicago, IL with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef for "top-rated"...read more
"Hi, my name is Gail Hoffman from North Florida and on behalf of Expert Village, I'm going to show you how to make mole poblano sauce. We are ready to heat up our puree. I have a little bit of olive oil in a heavy pan and I'm going to add our mixture that has been puree with some chicken stock. We are going to bring it up to a boil and then we are going to add 2 tablespoons of basically chocolate which is going to further add to its complexity and just give it a sweetness and a smoother flavor. That would just come to a boil then we would let it simmer. This is used for chicken, pork, and beef. A lot of times you thin it out with some chicken stock and add the chicken to it and simmer the chicken inside the sauce. With that, you may want to let it simmer for about 2 hours. "
eHow Article: Heating Oil & Puree for Mole Poblano Sauce
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