Chili Rellenos with Peanut Red Chili Mango Mole

RickB

New member
Made this dish in January but wanted a little more flavor. Hit it this time.

Let’s make the mole

The peppers

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The spices

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Everything ready

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Into the pot

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Cook and then add some chicken stock. Add the chilis and cinnamon sticks.

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Cook and stir for hours then blend and strain and cook for a few hours more.

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When it is the thickness you want bottle it up

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Let’s work on the Chilis

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Roast them off

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Peel and keep for later.

Make the filling

Rice and shredded chicken

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Some smoked pepper jack

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Add the Mole

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Lets make the rellenos

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WE are good to go. Add the rest of the mole

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Onto the mak

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Gonna need some smoked chedder.

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Cook for 30 minutes and add the chedder

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Another 15 minutes we are ready to go

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A little salad of romaine, cherry tomatoes, avocado and honey mustard dressing and its time to eat

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Enjoy!
 
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TrickyDick

New member
WOW!

Did you toast the dried chiles and rehydrate them before blending, or did you just toss them into the pot with the other ingredients?

TD
 

RickB

New member
WOW!

Did you toast the dried chiles and rehydrate them before blending, or did you just toss them into the pot with the other ingredients?

TD

Just tossed them in the pot then blended.They cooked for hours so no need to toast.
 
Last edited:

RickB

New member
Nice job Rick!
What spices did you use and how much? I want to try this.



Here ya go bud! it's great

Peanut-Red Chile Mango Mole Sauce:
2 tablespoons peanut oil
1 medium Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 mango, peeled, pitted and coarsely chopped
1/2 cup unsalted peanuts
2 tablespoons sesame seeds
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
2 cinnamon sticks
2 mulato chiles, stems removed
3 New Mexican red chiles, stems removed
8 cups homemade chicken stock
Salt and freshly ground pepper
2 blue corn tortillas, coarsely chopped


I could not find the fresh blue corn tortillas so I bought the pre fried chips and added them. Its just a thickner.

If you can't find mulato chilis substitute quajillos


All I can tell you if this don't take you 6 hours to cook you didn't do it right. Cook the first part about 3-4 hours. Blend and strain . The cook another 2 hours to get to the thickness you want.
 
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