Malenas Tex Mex Mole Food

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TEX MEX CHICKEN OR TURKEY MOLE



Tex Mex Chicken or Turkey Mole image

From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken.

Provided by lazyme

Categories     Whole Chicken

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 11

1 whole chickens, cooked or 1 cooked turkey, about 4 cups
1 (8 1/4 ounce) jar mole, sauce
1 quart chicken broth
1 (7 1/2 ounce) can tomato sauce
1 tablespoon smooth peanut butter
1 square dark unsweetened chocolate
1 tablespoon sugar
salt, to taste
slivered almonds, optional for garnish
cooked rice (optional)
corn tortilla (optional)

Steps:

  • Stew a chicken in salted water to cover until tender (1 1/2 hours).
  • Remove chicken from broth.
  • Reserve broth.
  • Debone and remove skin from chicken.
  • Tear into pieces with a fork (don't dice with a knife).
  • In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
  • Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
  • Add tomato sauce, peanut butter, chocolate, and sugar.
  • Cook and stir 20 minutes. Salt to taste.

Nutrition Facts : Calories 422.7, Fat 30.1, SaturatedFat 9.2, Cholesterol 121.9, Sodium 637.3, Carbohydrate 5, Fiber 1.1, Sugar 3.3, Protein 32.4

TEX-MEX MOLE



Tex-Mex Mole image

Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor with peanut butter. Here's a simple homemade mole that tastes even better than the bottled paste.

Provided by Robb Walsh

Categories     Sauce     Blender     Chocolate     Garlic     Onion     Tomato     Cinco de Mayo     Simmer

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, minced
1/4 onion, sliced
2 tomatoes, peeled and quartered
1 ancho chile, stemmed and seeded
1 guajillo or pasilla chile, stemmed and seeded
1 ounce semisweet chocolate
1/4 teaspoon sesame seeds
1 teaspoon peanut butter
1/2 teaspoon sugar
2 saltine crackers
1 cup chicken broth
Salt

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes.
  • Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week.

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