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.
CHICKEN MOLE WITH CORIANDER RICE
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
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
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
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.
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
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.
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
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
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
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
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CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
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- 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.
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- Bring the wine to a boil in a small pot, add the raisins and apricots and remove from the heat. Let them soak for at least 10 minutes.
- 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.
- Heat the oil in a large saucepan over medium heat and add the onion, garlic, cumin, oregano and salt. Cook, stirring often, until softened, about 10 minutes. Add the raisins, apricots and wine. Drain the chilis, discarding the liquid, and add to the pot. Add the tomatoes, stock, pumpkin seeds, almonds and sesame seeds. Bring the mixture to a boil, turn the heat down and simmer for one hour. Stir in the chocolate, pepper and chipotle. Transfer the mole to a blender and puree until completely smooth (be extremely careful when blending hot liquids). Ideally it’s best to refrigerate the sauce overnight or at least let it sit for a few hours, letting all those flavors get to know each other. Reheat, adding a splash of water if the mixture is too thick, and serve over warm, sliced leftover turkey. Garnish with fresh cilantro and an additional sprinkle of roasted sesame seeds.
MOLE SAUCE RECIPE: AUTHENTIC MEXICAN - RESTLESS CHIPOTLE
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- Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips.
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- Place the chicken into a large cooking pot and pour in water to cover the chicken about an inch.
- Before we blend the chilis, we lightly fry them in lard or oil to make sure they don’t taste bitter. First, cut the tops off the dried chilis, and remove the seeds and veins.
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- Mole (7 Moles of Oaxaca) Wondering, What is Oaxaca known for? It’s the seven moles you’ll find below — and you really can’t even discuss Oaxacan Mexican cuisine without mentioning mole (pronounced moe-lay).
- Tlayuda. Tlayudas (pronounced tuh-lie-you-das) are the most beloved of all Oaxaca street food. If you’re wondering, What is a tlayuda? Well, they are often referred to as a Mexican pizza, because they do look like a pizza — though there’s no similarities in flavor to Italian pizza.
- 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!
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