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En Nogada Mole Ranchero Tlayid Recipe

Name: Rocio's Mexican Kitchens EN NOGADA MOLE RANCHERO TLAYID Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1.5 cups warm water; 0.5 tsp salt; 1 tbsp vegetable oil; 0.5 cups corn oil for frying; 4 pieces dried pasilla chiles; 3 pieces dried mulato chiles; 2 pieces dried ancho chiles; 1 medium white onion; 3 pieces garlic cloves; 2 medium ripe tomatoes; 0.5 cup almonds, blanched; 1 tbsp sesame seeds; 1 tbsp pumpkin seeds; 0.25 cup bread or corn tortilla pieces; 1 oz dark chocolate, finely chopped; 0.5 tsp ground cinnamon; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp salt; 2 tbsp vegetable oil; 1 cup chicken broth; 4 medium ripe tomatoes; 1 small onion; 2 pieces garlic cloves; 1 piece jalapeño peppers; 1 tbsp olive oil; 2 tbsp cilantro, chopped; 0.5 tsp salt; 0.5 cup water or chicken broth

Inspired by Rocio's Mexican Kitchen

Time2h

Serves4

Make En Nogada Mole Ranchero Tlayid Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with EN NOGADA MOLE RANCHERO TLAYID

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BANNOCKBURN

Monkey Shoulder blended scotch / carrot juice marmite/brown sugar syrup / sage leaf

rich · earthy · sweet

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Ingredients

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Masa base for tlayid

2 cups masa harina

1 1/2 cups warm water

1/2 tsp Celtic sea salt

1 tbsp Tuscany sunflower oil

1/2 cups corn oil for frying

Mole poblano sauce

4 pieces dried pasilla chiles

3 pieces dried mulato chiles

2 pieces dried ancho chiles

1 medium white onion

3 pieces Garlic cloves

2 medium ripe tomatoes

1/2 cup almonds, blanched

1 tbsp Sesame seeds

1 tbsp pumpkin seeds

1/4 cup bread or corn tortilla pieces

1 oz dark chocolate, finely chopped

1/2 tsp Ground cinnamon

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp Celtic sea salt

2 tbsp Tuscany sunflower oil

1 cup Chicken broth

Ranchero tomato sauce

4 medium ripe tomatoes

1 small Onion

2 pieces Garlic cloves

1 piece jalapeño peppers

1 tbsp olive oil

2 tbsp cilantro, chopped

1/2 tsp Celtic sea salt

1/2 cup Water or chicken broth

Nogada walnut sauce

1 cup walnuts, peeled

1/2 cup Milk

1/2 cup queso fresco, crumbled

1/4 tsp Ground cinnamon

1 tsp sugar

1 tbsp sherry or brandy

1 cup pomegranate seeds

Method

Masa base for tlayid

Make masa dough

In a large bowl, combine masa harina, warm water, salt, and vegetable oil. Mix until a smooth, pliable dough forms.

Divide and flatten

Divide dough into 8 equal portions. Roll into balls, then press between parchment or use a tortilla press to form discs about 4–5 inches in diameter.

Fry tlayid discs

Heat corn oil in a skillet over medium-high heat. Fry each masa disc until crisp and lightly golden on both sides. Drain on paper towels and sprinkle with a pinch of salt.

Mole poblano sauce

Toast and rehydrate chiles

In a dry skillet over medium heat, toast pasilla, mulato, and ancho chiles until fragrant. Remove stems and seeds, then soak in hot water 15–20 minutes until softened.

Drain chiles and transfer to a blender with onion, garlic, chopped tomatoes, almonds, sesame seeds, pumpkin seeds, and bread pieces. Blend until very smooth.

In a saucepan, heat oil over medium heat. Pour in the blended paste and cook, stirring, for about 10–15 minutes. Gradually add chicken broth to reach a thick, sauce-like consistency.

Add chocolate, cinnamon, cumin, oregano, and salt. Simmer for another 5–10 minutes, adjusting thickness with more broth if needed. Keep warm.

Ranchero tomato sauce

Prepare fresh base

Core and roughly chop tomatoes; finely chop onion and garlic.

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add chopped tomatoes and jalapeño; simmer until the sauce thickens and flavors meld.

Season with cilantro, salt, and a splash of water or broth if needed. Simmer 8–12 minutes. Keep warm.

Nogada walnut sauce

Make walnut sauce

Blanch or soak walnuts as needed to soften. Blend walnuts with milk, queso fresco, cinnamon, sugar, and optional sherry until smooth and creamy. If too thick, thin with more milk.

Taste and adjust sweetness and salt. Keep chilled until ready to serve.

Assembly and serving

Assemble tlayid with sauces

Place a warm tlayid on each plate. Spoon a layer of ranchero sauce, then drizzle mole poblano over the tlayid. Drizzle nogada walnut sauce over the top.

Garnish with pomegranate seeds and cilantro. Finish with additional salt if needed and serve immediately.