Flavorful Mexican Mole Food

AUTHENTIC MOLE FROM VERACRUZ MEXICO

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!

MEXICAN MOLE

Steps:

• Place chiles in medium bowl. Cover with boiling water; let stand 15 min. or until peppers are softened. Meanwhile, melt lard in large saucepan on medium heat. Add onions and garlic; cook and stir until 3 to 5 min. or until onions are tender. Remove from heat.
• Blend tomatoes and nuts in blender until smooth. Add cinnamon, oregano, coriander, anise seed, peppercorns and onion mixture; blend until smooth.
• Drain chiles, reserving 1/2 cup of the soaking liquid for later use. Add chiles and raisins to tomato mixture in blender; blend until smooth. Pour through strainer into cooked onions in saucepan; discard strained solids. Stir in 3-1/2 cups water, bouillon cubes and chocolate.
• Mix masa dough and remaining 1/4 cup water until blended. Add to ingredients in saucepan; mix well. Bring to boil on medium heat, stirring frequently. Cover; simmer on medium-low heat 1 hour 15 min. or until sauce is of desired consistency, uncovering after 1 hour and stirring occasionally. If sauce becomes too thick, stir in reserved chile soaking liquid, 2 Tbsp. at a time, until of desired consistency.

MOLE DE CACAHUATE - PEANUT MOLE - MEXICAN PEANUT SAUCE

Steps:

• Cut the dried chilies open; discard seeds stems and veins.
• Put chilies in bowl of hot water for 25 minutes.
• Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
• Transfer to blender or food processor.
• In same skillet cook the tortilla pieces until crisp and slightly browned.
• Add to blender with onion.
• Cook the tomatoes until the skins start to char a bit.
• Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
• Drain the chilies (discard water) and add to blender.
• Add 1 1/4 cups of the broth and add the vinegar and salt.
• Puree the mixture as much as possible.
• Pour the mixture through a strainer into a large bowl.
• Heat the remaining oil in a saucepan and add the mixture.
• Add the remaining broth and bring to boil then reduce to simmer.
• Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
• If sauce gets too thick, add a bit more broth to thin to the desired consistency.

MEXICAN MOLE SAUCE

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.