RECIPE 👉 www.rickbayless.com/recipe/ch...
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Here’s another of the classic seven moles from Oaxaca, most would say the lightest and simplest. There’s just a touch of red chile here, embellished with a hint of spices plus the bright anisey flavor of Oaxaca’s beloved hoja santa (which they typically refer to as hierba santa). It’s served in big saucy bowls everywhere from market stalls to home kitchens and well-appointed restaurants, typically with poached chicken and vegetables. Now, if you’re careful with the chicken and vegetable poaching, the end result can be quite nice. But let’s just say, not everyone is. Which led me to question how I was going to present this traditional dish.
First, I decided to stick with poaching the chicken and to only use breasts, the leanest part of the bird, the easiest to overcook. But I’m going to give you a fail-safe way to achieve perfection. The potentially water-logged vegetables, on the other hand, I’m replacing with roasted ones-sweeter, more complex in their flavor. And the sauce-it’s completely traditional and easily mastered. I’m giving you quantities that match what’s served in Mexico-over ¾ cup per person. Feel free to serve less, saving the leftovers for another meal.
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0:40 Poaching Chicken Breast
2:30 Vegetable Prep
10:15 Toasting Chiles
12:53 Other Veg
13:43 Spices
15:00 Blending & Frying the Mole Base
21:49 Adding Herbs & Masa
26:36 Plating
14 сен 2021
