Mole Sauce Food

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MOLE SAUCE



Mole Sauce image

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

2 garlic cloves
2 tablespoons olive oil
1 teaspoon red-pepper flakes
2 plum tomatoes, cored and chopped
1 ounce semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
1/4 cup raisins
2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips
1 small onion, halved and thinly sliced
1 dried ancho chile (available in the spice aisle or produce section)
Coarse salt and ground pepper
1/3 cup blanched almonds

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.

CHICKEN MOLE WITH CORIANDER RICE



Chicken mole with coriander rice image

If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate

Provided by Cassie Best

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 18

2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs , skins removed
2 onions , chopped
2 tsp ground cumin
1 ½ tsp cinnamon
3 garlic cloves , roughly chopped
50g raisin
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400g can chopped tomato
25g dark chocolate (look for one with at least 70% cocoa solids)
1 small red onion , sliced into rings
juice 1 lime , plus wedges to serve (optional)
150ml pot soured cream
600g long grain rice
large bunch coriander , finely chopped
zest 2 limes and juice of 1

Steps:

  • Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can't find anchos, grill red peppers until they're really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.
  • Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don't overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
  • Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
  • Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it's getting a little too thick, add some of the chilli soaking liquid or some water.
  • Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.

Nutrition Facts : Calories 690 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

MOLE (MO-LAY) SAUCE



Mole (Mo-lay) Sauce image

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

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)

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

CHICKEN MOLE



Chicken Mole image

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

3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 (3.1-ounce) disk Mexican chocolate,** chopped
Chopped fresh cilantro
Warm flour tortillas

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.

MOLE SAUCE



Mole Sauce image

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

1 whole chicken (, cut into pieces (or 4-5 chicken leg quarters, bone in, skin on))
8 cups water
¼ of an onion (, roughly chopped)
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds (, divided)
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread (, French bread or a small bolillo roll cut in half)
1/2 of a white onion (, sliced)
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana) (, peeled, sliced into ½ inch slices)
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate (, (or semi-sweet or bittersweet chocolate))
1-4 Tablespoons brown sugar (, taste)
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil (, for frying)

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

MOLE SAUCE, MY STYLE: MOLE SANCHEZ



Mole Sauce, My Style: Mole Sanchez image

Provided by Aarón Sánchez

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 23

1 pound guajillo chiles, stemmed, seeded, and deviened
1 pound pasilla chiles, stemmed, seeded, and deviened
1 pound ancho chiles, stemmed, seeded, and deviened
2 Spanish onions, quartered
4 tomatoes, quartered
10 tomatillos, peeled
8 large garlic cloves, peeled
1/2 cup black raisins
1 cup dried apricots
1 cup prunes
4 cups red wine
2 tablespoons Mexican oregano
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 tablespoons whole black peppercorns
5 cloves
2 large cinnamon sticks
1 gallon chicken stock
2 sweet plantains
Vegetable oil
1 piece Mexican chocolate
5 corn tortillas
Serving suggestion: beef, lamb, or chicken

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.

A SIMPLE MOLE ROJO RECIPE



A Simple Mole Rojo Recipe image

Complex recipes for mole, a class of Mexican sauces with origins in pre-Hispanic times, abound. This simplified version makes it easy to enjoy at home.

Provided by Chelsie Kenyon

Categories     Sauces     Sauce

Time 3h7m

Number Of Ingredients 17

1/4 cup pork lard
1 onion (peeled and sliced)
8 cloves garlic
3 tomatoes (roasted and peeled)
1/4 cup peanuts (unsalted, or sub unsweetened peanut butter)
1 tablespoon Mexican oregano (dried and crushed)
1 stick cinnamon (broken into small pieces)
1/4 teaspoon anise seeds
3 peppercorns (whole)
1/4 teaspoon thyme
1 clove (whole)
1 teaspoon cocoa powder
12 guajillo chiles (soaked in hot water, skinned, stemmed, and seeded)
1/4 cup raisins (soaked in water to soften)
4 cups chicken broth (divided)
1/4 cup prepared masa (raw corn tortilla dough )
Garnish: toasted sesame seeds

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



Mole Sauce image

Make and share this Mole Sauce recipe from Food.com.

Provided by PugMomma Brenda

Categories     Sauces

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

4 dried pasilla peppers, stems and seeds removed
4 red dried New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 garlic cloves, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
3 tablespoons olive oil
1 cup chicken broth
1 ounce bitter chocolate or 2 tablespoons baking cocoa

Steps:

  • Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.
  • Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The resulting sauce will be quite thick.
  • Traditional mole sauce can be either red or green, depending on which ingredients you decide to use and is normally served over chicken. Experiment!

Nutrition Facts : Calories 208.9, Fat 15.5, SaturatedFat 1.7, Sodium 175.7, Carbohydrate 15.3, Fiber 4.3, Sugar 6.3, Protein 5.4

AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

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

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

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

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  • Meanwhile, roast the chilis over an open gas flame until fragrant and toasty. Discard the stems and seeds from each chili and roughly chop. Place the chilis in a bowl and cover with boiling water. Let them soak for at least 10 minutes.
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  • Tamales Oaxaqueños. Tamales are eaten almost everywhere in Mexico, though tamales oaxaqueños (Oaxacan tamales) are made a bit different. In Mexico, a tamal consists of a masa (corn) mixture, which is often covered in a salsa or sauce, and steamed to cook.
  • Memelas. Memelas (pronounced mem-ell-uhs) are the most beloved Oaxaca antojitos (little snacks). Commonly eaten earlier in the day for breakfast and lunch, memelas are basically open face tacos, though they use a thicker tortilla, similar to that of a sope.
  • Tetelas. Tetelas (pronounced tet-tell-uhs) are triangular-shaped hand pies. For Oaxaca vegetarian foods, these will be a go to. They are traditionally just stuffed with a black bean paste, a common Oaxacan black beans preparation, and quesillo string cheese.
  • Enmoladas & Enfrijoladas. Enchiladas are one of the most popular Mexican foods, found throughout the entire country. They are essentially tortillas stuffed with everything from beans and veggies to meat and cheese, plated and covered in salsa.
  • Carne Asada. No visit to Oaxaca is complete without checking out the Pasillo de Carnes Asadas (Grilled Meats Hall AKA Oaxaca Meat Market) in Mercado 20 de Noviembre.
  • Queso Oaxaca. In Mexico, queso oaxaca (Oaxaca cheese) is very well known, and it’s even gaining popularity in the U.S. It is a string cheese that looks like a ball of fresh mozzarella, but has a saltier or more briny taste, similar to Monterey jack cheese.
  • Chapulines. Eating chapulines (grasshoppers) dates back to prehispanic times. These small insects are high in protein, fat-free and available for much of the year, so they were an integral part of the ancestral diet throughout Central Mexico.
  • Tejate. Tejate (pronounced tay-ha-tay) is a centuries-old chocolate and corn drink. While that flavor combo may not sound appetizing, this ancient drink has stood the taste test of time!


WHAT IS MOLE & HOW IS IT USED IN MEXICAN FOOD? | OUR ...
Cooks prepare the best chicken mole and turkey mole by marinating it in a mole sauce prior to cooking, in addition to adding mole throughout the cooking process. Cooks also serve mole over beef, fish and other seafood, although that is less common. In addition, mole makes a good sauce for vegetables, dipping tortillas, and to cover enchiladas or burritos.
From oureverydaylife.com
Author Kristen May


HOW TO MAKE CHICKEN MOLE FROM A JAR AT HOME
For the mole (In the meanwhile) Step 4: Cook the mole. Heat up the saucepan on medium and add oil. Once it’s hot add in the mole and stir continuously for about 2 minutes, little by little adding in the broth until it is boiling. Step 5: Simmer the mole. At this point reduce the heat so that it is able to simmer at a steady rate. Step 6: Cook ...
From justmexicanfood.com
Cuisine Mexican
Category Main Course
Servings 6
Total Time 2 hrs


EASY MOLE SAUCE RECIPE - REAL SIMPLE
Directions. Instructions Checklist. Step 1. Heat oil in a large skillet over medium-high. Add onion, and cook, stirring often, until onions soften and begin to brown, about 7 minutes. Add tomatoes, cocoa, salt, and chile powder, and cook, stirring to break tomatoes apart, until mixture comes to a simmer, about 4 minutes.
From realsimple.com
2/5 (46)
Total Time 15 mins
Servings 0.33


CHICKEN IN MEXICAN MOLE SAUCE - UNLOCK FOOD
The combination of chicken and mole sauce, which is made of chocolate, may sound unusual, but this traditional Mexican dish explodes with flavour. Add more hot sauce if you like it spicy. Preparation Time: 10 minutes. Cooking Time: 28 minutes. Serves: 4 . Ingredients; Olive oil: 1 Tbsp (15 mL) Raw diced chicken breast (about 375g) 2 cups (500 mL) Cloves garlic, minced: …
From unlockfood.ca
Green pepper, diced 1 cup (250 mL)
Olive oil 1 Tbsp (15 mL)
Hot sauce 2 dashes (or more if you like spice)
Onion, diced 1 cup (250 mL)


PERFECTLY GRILLED SABLEFISH WITH MAPLE SYRUP MOLE SAUCE
Mole sauce: In a medium size sauce pan, heat oil over medium-high heat. Add onions and garlic and cook for two minutes. Add cumin, paprika, ancho chili paste, maple syrup, crushed tomatoes and cocoa powder and cook for four to five minutes. Add golden raisins and almonds, and cook for two to three minutes. Transfer sauce into a food processor and blend …
From more.ctv.ca
Cuisine American
Category Dinner
Servings 2-3
Total Time 20 mins


WHAT IS MOLE SAUCE: KEY INGREDIENTS AND ... - TASTE OF HOME
Many traditional Mexican dishes have filtered up into the United States, and mole is one of them. It’s no surprise—mole is essentially Mexico’s national dish. Unlike these “Mexican” foods that really aren’t Mexican at all.. What Is Mole Sauce? While a Google search might turn up photos of small furry garden pests, traditional Mexican mole sauce is something completely …
From tasteofhome.com
Author Hazel Wheaton


CHICKEN MOLE - READER'S DIGEST CANADA
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. Recipe Notes. Nutrition Facts. 1 chicken thigh with 1/3 cup sauce: 311 …
From readersdigest.ca
Servings 12
Category Main Courses


MOLE SAUCE NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 2 ounces ( 56 g) How many calories are in Mole Sauce? Amount of calories in Mole Sauce: Calories 320. Calories from Fat 198 ( 61.9 %) % Daily Value *.
From eatthismuch.com


WHAT IS MOLE SAUCE AND HOW DO YOU MAKE IT? | ALLRECIPES
Mole is also lovely served on enchiladas: Shred chicken and tuck it inside tortillas with minced onions, queso fresco, and a drizzle of mole, and then smother the top of the enchiladas with mole. You can bake a sheet pan of enchiladas with mole and serve a bit of extra on the side fresh from the stovetop for two different textures and intensities of the sauce.
From allrecipes.com


WHAT IS MOLE SAUCE? - EL PASO MEXICAN RESTAURANT

From elpasomexicanrestaurants.com


WHAT DOES MOLE SAUCE TASTE LIKE? DOES MOLE SAUCE TASTE ...
The taste of the sauce is challenging to explain and pin down. As compared to other sauces, mole sauce has an excellent source of vitamin riboflavin, vitamin B, iron, zinc, and niacin. Tomatoes are an add-on for an extra health boost. According to the Nutrition value organization, The Sauce may have 75 percent calories with 4 percent ...
From eatdelights.com


A BRIEF HISTORY OF MOLE, MEXICO'S NATIONAL DISH
The name mole comes from the Nahuatl word for sauce – mōlli – and is the generic name for several variations of rich sauces that come in colors like yellow, red, black and even green.Other moles are named for their ingredients and flavors, such as pipián, huaxmole and almendrado.However, as a rule of thumb, all moles contain some combination of nut, fruit, and …
From theculturetrip.com


MOLE SAUCE FROM THE GROCERY STORE... IS IT GOOD ...
Mole can be served with anything. My favorite mole dish is the traditional pairing of chicken and mole with rice, also called chicken mole, or pollo con mole. I love mole in the morning for breakfast. Mole sauce served with fried eggs and potatoes is the best, and of course toast to sop up the extra sauce is a must have.
From myfoodchannel.com


WHAT IS MOLE POBLANO? - LA FORTALEZA
Mole Poblano, a traditional dish of Mexico, is long ingrained in the history of the region we today call Central America. Mole Poblano is a dark red-brown sauce usually served with turkey or chicken. Although it contains approximately twenty five ingredients, Mole Poblano can be prepared in nearly infinite numbers of ways. Of the many different ingredients found in the …
From lafortalezarestaurants.com


SAVORY MOLE SAUCE- A TRADITIONAL RED MOLE - REAL FOOD ...
Amy’s Mole Sauce by Amy Love, Real Food Whole Health makes about 7 cups. Ingredients: ½ cup sesame seeds 1 TBL organic butter (raw from grass fed cows preferred) 1 large organic onion, diced 4-5 cloves organic garlic, smashed 2-4 chipotle peppers (canned in adobo or jarred roasted) 2 will be mild, 3 medium, 4 hot 28oz crushed tomatoes (BPA free can …
From realfoodwholehealth.com


OTHER IDEAS FOR A MOLE SAUCE PAIRING BESIDES CHICKEN? - FOOD52
mole sauce; mexican food; Food pairings; 11 Comments Maggie April 29, 2019 I put that sh*t on everything. As a condiment (French fries, onion rings, corn-on-the-cob), wrapped in a lettuce leaf, mixed into hot cooked veggies (green beans, roasted potatoes) or spiralized raw veggies (zucchini, carrots, cabbage), or in a pan with some fried eggs . Fany G. May 27, 2011 …
From food52.com


MOLE - COOKSINFO FOOD ENCYCLOPAEDIA - COOKSINFO
Mole is a bit of a fusion food. It came about in the late 1600s. The chiles and chocolate are native to the New World, but the spices are native to the Old World. Most stories about its “invention” centre around the Santa Rosa Convent in Puebla de los Ángeles, Mexico. There is no one single Mole, it is rather a term used to describe a group of sauces: there are …
From cooksinfo.com


MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE - AMIGOFOODS
Mole is a Mexican sauce that’s versatile enough to use in a variety of Mexican dishes. Mole plays a significant role in Mexican culture and cuisine. Cooking your traditional mole can take hours and require a lot of ingredients. To cook a mole, you’ll need multiple chilis, spices, sweeteners, and thickeners. How you cook your mole will ...
From blog.amigofoods.com


CHOOSING THE BEST STORE BOUGHT MOLE SAUCE
Focusing On Some Of The Best Mole Sauce In A Jar Doña Maria. Perhaps the most well-known brand, and most varied in terms of the variation of flavors that it offers, is Doña Maria.This mole paste has become so popular that it has gained a lot of attention internationally.
From justmexicanfood.com


WHAT CAN I USE MOLE SAUCE FOR?
Mole is a sauce with a completely different flavor profile than adobo. Puebla and Oaxaca are considered the traditional originators of mole, which comes in many different styles. Is red mole sauce the same as red enchilada sauce? Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ …
From dailydelish.us


MOLE SAUCE NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Mole Sauce ( La Tortilla Factory). Want to use it in a meal plan? Head to the diet generator and …
From eatthismuch.com


MAKING THE PERFECT MEXICAN MOLE SAUCE – CASA BLANCA ...
Mole Sauce has been popular in Mexico for years; it is enough of a cultural motif that three different Mexican states claim ownership over the condiment. One myth behind its creation takes place in the Convent of Santa Rosa in Puebla, when a group of nuns combined all the food that they had, including chili peppers, bread, chocolate, nuts, and spices to create a …
From casablancamexican.com


WHAT IS A MEXICAN MOLE? | CULINARYLORE
It is a red mole but many moles are red, so calling any red mole mole rojo can be a bit non-specific. Mole negro: A very black mole. This one is spicy and contains chocolate and so, along with mole poblano is the type of sauce most people associate with moles. It uses the chilhuacle negro chile, the mulato chile, and the pasilla chile. The ...
From culinarylore.com


MOLE SAUCE - RAW FOOD CHEF
Instructions. Break the dried chilies into pieces, remove the seeds, and put them in a blender. Discard the seeds. Pour the orange juice in the blender along with the remaining ingredients for the mole and blend until smooth. Put the mole sauce in a glass jar and place it in the dehydrator to warm for 1 hour. 3.2.2925.
From rawfoodchef.com


WHAT IS MOLE SAUCE PUT ON?
To find food and to navigate the dark underground, moles rely on their keen sense of smell and touch. … Moles are small, burrowing mammals who live underground. Can you buy mole sauce? You can buy a premade mole or paste and add you own ingredients and flavors. If you want to try making your own mole at home, check out this complete written Homemade …
From dailydelish.us


CHICKEN LEGS WITH MOLé SAUCE - THE GLOBE AND MAIL
Chocolate for dinner. Chicken. Preheat oven to 400 F. Heat one tablespoon oil on medium-high heat. Add chicken legs and thighs in batches, cooking …
From theglobeandmail.com


MOLE SAUCE RECIPE (WITH CHICKEN) | KITCHN
Mole is a very complex dish that combines the use of Mexican dried chillies, seeds, nuts, dried fruit, onion, garlic, spices and, perhaps most importantly, dark Mexican chocolate that give this rich sauce its very distinctive flavor. Puebla and Oaxaca are regions famous for their moles, with some of the most well-known being poblano, negro, verde, coloradito and …
From thekitchn.com


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