Best 3 Fish Mole En Pappilotereynolds Wrap Rsc Recipes

CHICKEN MOLE

Steps:

• Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
• Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
• Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
• Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
• Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
• Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
• Photgraph by Con Poulos

FISH MOLE EN PAPPILOTE(REYNOLDS WRAP) #RSC

Steps:

• Chop whole onion and fry with 3 tablespoons of olive oil in large pan until transluscent.
• Add chopped garlic, dried cumin, coriander ,chili powder,jalapeno and dash of salt& pepper.Mix thoroughly.
• On a broiling pan add all the fresh tomatoes, and the red bell pepper.Broil until the skin is brown about 10 minutes,then remove from oven, peel off the skin and de seed the pepper.
• Puree the broiled tomatoes, and pepper in a food processor, then add to the pan of cooked onions and spices, melt in the squares of dark unsweeetened chocolate.
• Create individual foil packages for each dinner guest, spoon the mole sauce on the bottom of the foil, lay the Tilapia fillet on top, spoon more mole onto fish, then top with ground almonds, tighly wrap each fish package,making sure that the steam can't escape and bake in oven at 425 for about 15 minutes or until the fish is cooked.
• Serve with rice and corn tortillas.

FISH FILLETS IN MOLE VERDE

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
• Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.