CHICKEN MOLE
If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
MOLE (MO-LAY) SAUCE
This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that's just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl's Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!)
Provided by ciao4293
Categories Sauces
Time 53m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over med.
- low heat.
- Add onion, garlic, oregano, cumin and cinnamon.
- Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
- Mix in chili powder and flour, stir for 3 minutes.
- Gradually whisk in chicken broth.
- Increase heat to med. high.
- Boil until reduced, about 35 minutes, stirring occasionally.
- Remove from heat.
- Whisk in chocolate; season with salt and pepper, if desired.
Nutrition Facts : Calories 356.5, Fat 26.8, SaturatedFat 8.8, Sodium 1239.1, Carbohydrate 24.5, Fiber 7.1, Sugar 4.1, Protein 12.8
MOLE POBLANO
You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 16
Steps:
- In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.
Nutrition Facts : Calories 184 calories, Fat 12g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
AUTHENTIC MOLE SAUCE
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
- Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
- Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g
EASY MOLE RECIPE
This EASY Mole recipe makes a delicious and rich sauce. It's made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.
Provided by Maggie Unzueta
Categories Condiment
Time 23m
Number Of Ingredients 13
Steps:
- In a large skillet, roast the tomatoes.
- Add the dried ancho chile.
- Toast for 1 minute on each side.
- Remove immediately.
- If the chile burns, the sauce will be bitter.
- Continue roasting the tomatoes while you boil 4 cups of water.
- Remove the stems and open up the anchos to remove the seeds.
- Discard the stems and the seeds.
- Place the anchos inside the boiling water.
- Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
- Roast the tomatoes on all sides.
- Add the onion, garlic, and bread to the skillet.
- Char all the sides of the onions as well.
- Remove the garlic and bread once toasted.
- Remove the onions and tomatoes once they are ready.
- Discard the water from the dried chiles.
- Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
- Add 1 cup of water.
- Blend until smooth.
- Heat the olive oil in a stock pot.
- Place a strainer over the top of the stock pot.
- Carefully and slowly strain the mole sauce into the stock pot.
- Remove strainer.
- Add the chicken broth and Mexican chocolate tablet.
- Stir until the chocolate has melted.
- Taste it. If you want it sweeter, add 1 tbsp sugar.
- Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
- Once the chicken is fully heated, it's ready!
- Serve with rice and tortillas. Enjoy!
Nutrition Facts : Calories 360 kcal, Carbohydrate 49 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 746 mg, Fiber 17 g, Sugar 27 g, ServingSize 1 serving
MEXICAN MOLE SAUCE
This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.
Provided by ROSEP47
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g
CHICKEN MOLE
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.
Provided by Jeanne Thiel Kelley
Categories Chicken Chocolate Sauté Low Cal High Fiber Cinco de Mayo Dinner Almond Healthy Potluck Tortillas Simmer Chile Pepper Bon Appétit Soy Free
Yield 12 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
- Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
- Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
- Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
- Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.
AUTHENTIC MOLE FROM VERACRUZ MEXICO
My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.
Provided by cervantesbrandi
Categories Poultry
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
- While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
- Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
- When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
- Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
- Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
- Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
- Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
- Enjoy!
Nutrition Facts : Calories 1210.1, Fat 88.6, SaturatedFat 20, Cholesterol 246.2, Sodium 361.1, Carbohydrate 42.7, Fiber 9.1, Sugar 12.2, Protein 63.6
MOLE SAUCE
Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.
Provided by Lauren Allen
Categories Main Course
Time 1h30m
Number Of Ingredients 36
Steps:
- Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover to keep it warm and set aside.
- Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
- Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
- Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
- Once oil in the skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
- We will continue to fry most of the remaining ingredients, one at a time, so add a little oil between each batch, as needed, just to coat the bottom of the pan.
- Fry the peanuts stirring often so they toast but don't burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
- Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
- Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
- To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
- Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
- Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
- Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
- Pour sauce through a fine mesh strainer (discarding what's leftover in the strainer) into the pot with the melted lard.
- After everything has been blended and strained to the pot, add the melted chocolate and broth mixture (you can blend it too, if the chocolate has not completely melted), to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
- Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.
- Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.
Nutrition Facts : Calories 577 kcal, Carbohydrate 50 g, Protein 27 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 912 mg, Fiber 13 g, Sugar 20 g, ServingSize 1 serving
EASY CHICKEN MOLE
A deep, spicy, chocolatey, Mexican style sauce, wrapped around tender chicken and served as tacos with all the trimmings, this Easy Chicken Mole feels like a real treat, yet takes very little effort and is ready in just 45 minutes, making it perfect for midweek or the weekend!
Provided by Eb Gargano
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Place the oil and the onion in a medium sized saucepan over a low heat. Fry gently for 3 minutes with the lid on.
- Remove the lid and add the garlic, chilli and spices, together with the cocoa and a splash of water to stop things getting too dry. Fry for 2 minutes.
- Add the chicken, tomatoes, bay leaves, maple syrup, salt and pepper and bring to the boil. Turn down the heat and cook for 25 minutes.
- After 25 minutes remove the chicken from the pan and shred using 2 forks. Return the chicken to the pan and add the lime juice and coriander. Cook for a further 2-3 minutes.
- While the chicken is cooking you can make some quick pickled onions by putting the sliced onion in a bowl and covering with the juice of 1 lime. Stir to combine, and stir the pickle occasionally while the chicken is cooking.
- Serve the Chicken Mole on the mini tortillas with a blob of sour cream, the quick pickled onions and some extra fresh coriander.
- Alternatively serve the Chicken Mole with rice or crusty bread.
Nutrition Facts : Calories 485 kcal, Carbohydrate 22 g, Protein 27 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 147 mg, Sodium 262 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
A SIMPLE MOLE ROJO RECIPE
Steps:
- Gather the ingredients.
- Heat the lard in a large skillet over medium-low to medium heat.
- Add the onion and garlic and cook until the onions become translucent, about 8 to 10 minutes. When the onion softens enough to drape over your spatula, set the skillet aside. Reserve.
- In a high-speed blender, puree the roasted tomatoes with the peanuts or peanut butter.
- Add the Mexican oregano, cinnamon, anise seeds, peppercorns, thyme, clove, and cocoa powder and blend at high speed to make a smooth paste.
- Add the reserved sautéed onions to the blender and puree again until the mixture becomes very smooth.
- Add the raisins and soaked chiles and blend into a smooth paste.
- Pour 4 cups of chicken broth in a medium pot, and reserve 1/4 for later use.
- Whisk the masa with the reserved 1/4 cup of chicken broth to create a roux.
- Stir the roux into the pot and whisk until smooth.
- Add the pureed ingredients to the pan. Cover and simmer for 1 hour until the mole turns thick and aromatic.
- Uncover, taste, and add salt, if needed.
- Use your homemade mole as a sauce over your preferred dishes. Enjoy!
Nutrition Facts : Calories 202 kcal, Carbohydrate 21 g, Cholesterol 12 mg, Fiber 4 g, Protein 5 g, SaturatedFat 4 g, Sodium 661 mg, Sugar 7 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHICKEN WINGS WITH EASY MOLE SAUCE
Steps:
- In a large heavy skillet sauté the onion in the oil over moderately high heat, stirring, until it is golden brown. In a mortar with a pestle crush the coriander seeds and the aniseed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt to taste and simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
- While the sauce is cooking cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. Pat the wings dry, season them with salt and pepper, and on the oiled rack of a broiler pan broil them, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they are golden. Turn the wings and broil them for 10 minutes more, or until they are golden. In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency. Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes. Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
'EASIEST EVER' CHICKEN MOLE ENCHILADAS
In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
- For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
- To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.
More about "easy mole food"
CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
Cuisine MexicanTotal Time 1 hr 50 minsCategory MainsCalories 268 per serving
- Toast the peanuts in dry pan until golden, then finely chop.Place the chicken in a large saucepan and cover with water.
- Place the pan over a medium heat and, as soon as the water begins to boil, reduce the heat to a simmer, cover with a lid and poach the chicken for 1 hour 15 minutes, or until tender and cooked through.
MOLE SAUCE RECIPE: AUTHENTIC MEXICAN - RESTLESS …
From restlesschipotle.com
4.8/5 (24)Total Time 1 hrCategory SauceCalories 194 per serving
- Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips.
EASY MOLE POBLANO - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
Estimated Reading Time 5 mins
- In a large heavy skillet or Dutch oven, heat the oil over medium-high heat, and saute the onion until golden. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and cook, stirring, for 1 minute.
- Reduce the heat to medium, and stir in the cocoa powder, peanut butter, water or stock, tomatoes and chiles, raisins, garlic paste, and salt to taste. Let simmer, uncovered and stirring occasionally, for 20 minutes.
- In batches, transfer the sauce to a blender and puree until smooth. Alternatively, you can use an immersion blender if you cooked the sauce in a pot or Dutch oven, or you can strain out the solids, puree them in a food processor, and stir them back into the liquid. (If you puree everything in a food processor, it’ll probably leak and get messy.) Thin with additional water or stock as desired.
- Use as a sauce for enchiladas, a simmer sauce, a dip, or in pretty much any way your heart desires. Garnish with sesame seeds, radishes, and/or cilantro sprigs.
QUICK AND EASY MOLE RECIPE | FOOD DIARY OF A CITY GIRL
From fooddiaryofacitygirl.com
Reviews 1Estimated Reading Time 4 mins
- In a stock pot, add 3 lbs of chicken, ½ of an onion, one garlic head, 8-10 cups of water, and 2 tbsp of kosher salt. Cover the stock pot with its lid and cook on medium-high heat. Reduce to medium heat once the stock comes to a boil. The chicken should be fully cooked in approximately 45 minutes. Once the chicken is fully cooked, remove from the heat and reserve the chicken stock for the mole sauce.
- Place a small pan on medium heat and add two tbsp of pork drippings or oil. Toast both sides of the chile ancho and chiles cascabel until lightly fragrant. Do not burn the chiles.
EASY MOLE RECIPE - THRIFT AND SPICE
From thriftandspice.com
3.9/5 (66)Total Time 22 minsCategory Main CourseCalories 13 per serving
- Slowly stir in 3 cups of chicken broth. Stir continuously for about 10 minutes until you have a smooth sauce and there are no more lumps of mole paste.
- Add the chocolate to the sauce and raise the heat to medium. Stir until the chocolate has dissolved. Let the sauce come to a low boil and simmer for a few minutes.
EASY MOLE SAUCE RECIPE - MOMSWHOTHINK.COM
From momswhothink.com
Estimated Reading Time 2 mins
EASY MOLE SAUCE RECIPE - REAL SIMPLE
From realsimple.com
2/5 (46)Total Time 15 minsServings 0.33
10 BEST COOKING WITH MOLE SAUCE RECIPES - YUMMLY
From yummly.com
10 BEST MEXICAN CHOCOLATE MOLE SAUCE RECIPES - YUMMLY
From yummly.com
CHICKEN MOLE RECIPE - EASY CHICKEN RECIPES (VIDEO!)
From easychickenrecipes.com
Ratings 26Calories 640 per servingCategory Main Course
- Add the chipotle pepper, adobo sauce, tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
EASY MOLE SAUCE RECIPE - HOW TO MAKE MOLE - (VIDEO!!!)
From easychickenrecipes.com
Ratings 32Calories 93 per servingCategory Sauce/Marinade
- Add the chipotle pepper, adobo sauce, tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
EASY MOLE SAUCE RECIPE - GREAT FLAVOR IN 30 MINUTES ...
From chiselandfork.com
Ratings 2Category SauceCuisine MexicanTotal Time 30 mins
- Heat olive oil in large saucepan over medium heat. Add onion, poblano pepper, oregano, cumin and cinnamon and cook for about 10 minutes or until onion is tender, stirring occasionally.
- With about 1 minute left, add garlic and combine. Mix in chili powder and flour and stir for about 2 minutes until combined. Gradually add chicken stock, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 5 minutes.
- Return saucepan to medium-high heat and stir in the chocolate, almond butter, tomato paste and salt. Simmer for 5 minutes or until sauce has thickened. Adjust for salt if needed. Serve warm.
DOñA MARIA MOLE | MEXICAN FOOD RECIPES - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
4.9/5 (66)Total Time 50 minsCategory ChickenCalories 246 per serving
- Place the chicken pieces in a stockpot with the garlic, onion, celery stick (cut into 2-3 pieces), and parsley (or cilantro). Cover with water.
- While the chicken is cooking, place the tomato, onion, and garlic in a saucepan. Cover with water and turn the heat to medium-high. Once it comes to a rolling boil, reduce the heat and cook for 8 minutes or until the tomatoes are cooked.
20-MINUTE MOLE SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (48)Estimated Reading Time 6 minsServings 3Total Time 20 mins
- Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
- Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful (**see note below) since warm liquids expand when they are blended.
- Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce as thickened.
VEGETABLE MOLE (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 288 per serving
- Drizzle 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened, but are not brown. Use this time to prep your veg.
- Add in the garlic, cumin, chilli powder and cayenne pepper. Lower the heat and fry for 1 more minute. Next, add in the sweet potato and red pepper. Give everything a good stir, then add in the tinned tomatoes, cocoa powder, bay leaves and kidney beans plus some salt and pepper. Fill one of the empty tomato tins with water and add this to the saucepan and stir again.
- Bring to the boil, cover with a lid and then turn down and allow to simmer for 20 minutes. Take the lid off after about 10 minutes to allow the sauce to thicken. Stir occasionally to stop the sauce sticking.
EASY MOLE SAUCE RECIPE (READY IN 20 ... - EVOLVING TABLE
From evolvingtable.com
5/5 (2)Category SauceCuisine MexicanCalories 89 per serving
- In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.
EASY CHICKEN MOLE RECIPE - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (1)Total Time 45 minsCategory Dinner, Main CourseCalories 245 per serving
- In a large pot, heat water, salt, onion, chicken, and bay leaf. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Discard bay leaf. Reserve broth and onion.
- Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sesame seeds and sauté for 10 minutes, until soft.
EASY MOLE SAUCE RECIPE BY SHANNON DARNALL - THE DAILY MEAL
From thedailymeal.com
4.5/5 (2)Total Time 1 hr 5 minsCategory CondimentsCalories 382 per serving
EASY CHICKEN MOLE – HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
5/5 (1)Estimated Reading Time 4 minsCategory MeatTotal Time 1 hr 5 mins
- Place the chicken in a roasting pan, skin-side up. Roast for 35 minutes. Turn the heat down to 350 degrees. Roast another 15 minutes or until the internal temperature of the breast is 160 degrees and the juices run clear. The skin will be crispy but not dark brown.
- While the chicken is baking, heat a large skillet on the stovetop over medium low heat. Add canola oil and swirl to coat the bottom of the pan. Add the Mole paste and break up with a wooden spoon. Add one cup of chicken stock at a time and whisk to blend in, smoothing out any lumps. Continue adding chicken stock a cup at a time until it reaches a thick, pourable, smooth sauce. It will take between 3 and 4 cups of stock in total. Keep stirring over medium low heat until the chicken is ready.
EASY MOLE NEGRO - RECIPE | SPICE TREKKERS
From spicetrekkers.com
- Toast the chilies in a hot, dry pan. Remove and discard the seeds of all the chilies. Keep the Pasilla de Oaxaca seeds (the smoky one) if you want a more piquant mole. Shred the chilies into medium size pieces.
- Fry the chopped onion and whole garlic cloves for 5 minutes in half the fat. Add the shredded chilies, raisins and almonds. Sauté lightly for 2 minutes. Incorporate the ground spices and cook for another 30 seconds, until fragrant. Add the tomatoes, tomatillos and shredded tortilla. Continue cooking for 5 minutes, stirring regularly, ensuring not to burn the ingredients.
EASY MUSHROOM MOLE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
5/5 (3)Total Time 50 minsCategory DinnerCalories 300 per serving
MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE - AMIGOFOODS
From blog.amigofoods.com
Estimated Reading Time 6 mins
EASY MOLE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CHICKEN MOLé RECIPE | DOñA MARIA MOLE SAUCE - YOUTUBE
From youtube.com
EASY MOLE SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY MOLE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY MOLé RECIPE - THE STORIED RECIPE | (EASY MOLE RECIPE)
From thestoriedrecipe.com
EASY MOLE | MOLE RECIPE, MEXICAN FOOD RECIPES, MEXICAN ...
From pinterest.ca
EASY MOLE RECIPE DONA MARIA - RECIPE VALUE
From recipevalue.com
EASY MOLE RECIPES MEXICAN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY MOLE RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
WARRENTON, VA – MENU – EL AGAVE
From elagavemexrestaurant.com
RICK BAYLESSBEGINNER'S MOLE - RICK BAYLESS
From rickbayless.com
EASY MOLE NEGRO RECIPE - MY FOOD RECIPES
From myfoodrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love