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
MOLE SAUCE
Drizzle mole sauce over turkey and turn your Sunday dinner into a Mexican-style feast.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a large heavy-bottom saucepan, heat oil over medium-high. Add ancho chile; cook until soft and pliable (do not brown), 30 to 60 seconds. Remove with a slotted spoon, and discard stem. Transfer chile to a food processor.
- To pan, add almonds, garlic, and tortillas; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
- Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer to food processor.
- Add chocolate and cinnamon to food processor; puree until a paste begins to form, about 3 minutes. Add 1/4 cup water; puree until smooth, about 7 minutes more. Season with salt and pepper.
- Divide between two airtight containers; refrigerate up to 1 week or freeze up to 3 months. Defrost over low heat or in the microwave.
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
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
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
CHEESE ENCHILADAS WITH MOLE SAUCE RECIPE
Panela cheese filled enchiladas topped with mole, a smooth sauce made from dried chiles, Mexican cream, and sliced red onion. Mole comes in many varieties. We used mole poblano for this dish. You substitute the mole of your choice.
Provided by Douglas Cullen
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Follow the directions here for preparing the mole paste. Once the mole is ready, move on to the next steps.
- Pour 1/4" of cooking oil (about 1 cup) into a frying pan and heat to medium-hot.
- Gently lower a corn tortilla into the oil and cook for about 10 seconds until the tortilla starts to puff up. Turn the tortilla and cook for another 10 seconds.
- Remove the tortilla from the oil. Allow the oil drain off for a few seconds.
- Place the tortillas on a plate covered in paper towels to drain the excess oil.
- Rolling the Enchiladas
- Bring the cheese to room temperature before rolling.
- Place a corn tortilla on a plate then place 2 or 3 slices of cheese on the tortilla.
- Roll the tortilla until it forms a nicely shaped tube.
- Repeat until you have rolled all of the enchiladas.
- Serving the Enchiladas
- Spoon the mole over the enchiladas (about 3/4 cup per plate).
- Using a squirt bottle filled with Mexican cream, pipe 3 lines of cream across the enchiladas to decorate.
- Garnish with 3 thinly sliced onion rings.
- Serve immediately.
Nutrition Facts : ServingSize 4 enchiladas, Calories 985 kcal, Carbohydrate 70 g, Protein 37 g, Fat 58 g, Sodium 1483 mg, Sugar 18 g
MOLE SAUCE, MY STYLE: MOLE SANCHEZ
Steps:
- Preheat the oven to 500 degrees F.
- Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.
- Preheat the broiler.
- Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.
- In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.
- In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.
- To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
- Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.
More about "mole mo lay sauce food"
MOLE SAUCE RECIPE: AUTHENTIC MEXICAN - RESTLESS CHIPOTLE
From restlesschipotle.com
4.8/5 (24)Total Time 1 hrCategory SauceCalories 194 per serving
MOLE (SAUCE) - WIKIPEDIA
From en.wikipedia.org
Main ingredients Chili pepper , spice and nutType Sauce and MarinadePlace of origin Mexico
MOLE SAUCE RECIPE | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
3.9/5 (90)Calories 42 per servingServings 10
MOLE - COOKSINFO FOOD ENCYCLOPAEDIA - COOKSINFO
From cooksinfo.com
Estimated Reading Time 5 mins
A BRIEF HISTORY OF MOLE, MEXICO'S NATIONAL DISH
From theculturetrip.com
Estimated Reading Time 4 mins
CHICKEN MOLE - READER'S DIGEST CANADA
From readersdigest.ca
Servings 12Estimated Reading Time 1 minCategory Main Courses
ADVENTURES WITH NANCY ROSE: EASY HOLIDAY TAMALES, MOLE ...
From adventureswithnancyrose.blogspot.com
Estimated Reading Time 7 mins
MOLE SAUCE - SAVOR THE BEST
From savorthebest.com
Reviews 16Calories 107 per servingCategory Sauces
WHAT IS MOLE? AND HOW TO MAKE MOLE | COOKING SCHOOL | …
From foodnetwork.com
Author Food Network Kitchen
10 BEST MOLE SAUCE WITHOUT PEANUTS RECIPES | YUMMLY
From yummly.com
5/5 (1)
MOLE CHICKEN (SLOW COOKER RECIPE) | ORGANIZED JEWISH HOME
From organizedjewishhome.com
Estimated Reading Time 1 min
DE LA TIERRA: MEXICAN FOOD BLOG: MOLE POBLANO
From delatierrablog.blogspot.com
Author Travis HarveyEstimated Reading Time 4 mins
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM | RECIPE | MEXICAN ...
From pinterest.com
4.5/5 (52)Total Time 53 minsServings 3
NOTURTYPICALGMACOOKS: GRANDMA RUBYS HOMEMADE RED "MOLE" …
From noturtypicalgmacooks.blogspot.com
Estimated Reading Time 1 min
A BRIEF HISTORY OF MOLE, MEXICO'S NATIONAL DISH - THE ...
From themazatlanpost.com
Estimated Reading Time 4 mins
MEXICAN CUISINE - MOLE | TASTE BUDS
From taste.taferresorts.com
Estimated Reading Time 3 mins
♥ FOOD FOR PRATIKSHA ♥: 2011
From foodforpratiksha.blogspot.com
WHAT IS MOLE SAUCE AND HOW DO YOU MAKE IT? | ALLRECIPES
From allrecipes.com
HOLY MOLE, 14 WAYS - FOOD.COM
From food.com
CHILI MOLE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOLE (THAT'S MO-LAY) FOR LUNCH
From teainacaboose.ca
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM | RECIPE | SAUCE ...
From pinterest.co.uk
DIFFERENT TYPES OF MOLES ǀ MEXICAN MOLE - SPICESINC.COM
From spicesinc.com
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.co.uk
MAPLE MOLE (MO-LAY) - VERMONT MAPLE & SMOKE
From vermontmaplesmoke.com
ALL RECIPES AUTHENTIC MOLE SAUCE | BESTO BLOG
From bestonlinecollegesdegrees.com
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM - PINTEREST.CA
From pinterest.ca
MOLE (MO-LAY) SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN MOLE - HEDONISMONLINE
From hedonismonline.com
MOLE PORK RECIPES
From tfrecipes.com
MOLE (MO-LAY) SAUCE | FOOD.COM | RECIPE | MOLE, SAUCE ...
From pinterest.nz
MOLE SAUCE (PRONOUNCE MO-LAY) - DINNER BY DAGNY
From dinnerbydagny.wordpress.com
WHAT IS MOLE SAUCE: KEY INGREDIENTS AND ... - TASTE OF HOME
From tasteofhome.com
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM | RECIPE | SAUCE ...
From in.pinterest.com
MOLE SAUCE - FOOD ANGLES
From foodangles.com
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.nz
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM - PINTEREST.COM
From pinterest.com
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