Mole Sauce Chocolate Based Food

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.

MOLE (MO-LAY) 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.

AUTHENTIC MOLE SAUCE

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.

MOLE SAUCE (CHOCOLATE BASED)

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 1 minutes.
• Gradually whisk in chicken broth.
• Increase heat to med. high.
• Boil until reduced, about 35 minutes, stirring occasionally.
• Remove from heat.
• Cool slightly.
• Process sauce, raisins, and almonds in blender until smooth.
• Heat over medium heat until hot.
• Whisk in chocolate.
• Reduce heat to low whisk and simmer about 3 minutes till well blended.

UNCLE TIM'S MOLE SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.n
• Cut the peppers in half from top to bottom. Place the peppers cut-sides down onto the prepared baking sheet.n
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard excess blackened skin and stems. Tear peppers with your hands and place in a bowl.n
• Cut the top off of each tomato around the stem. Scoop seeds and pulp out of each tomato and squeeze into a bowl to create a thick tomato 'juice'. Chop tomatoes and place in a separate bowl.n
• Heat corn oil and olive oil together in a large pot over medium heat. Cook and stir black pepper, paprika, cloves, cinnamon, and cayenne pepper in hot oil until fragrant, about 30 seconds.n
• Stir onion and garlic into hot spiced oil; cook and stir until onion is softened, about 5 minutes. Pour tomato 'juice' into the pot and bring mixture to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add chopped tomatoes, chicken broth, raisins, and brown sugar. Bring to a simmer.n
• Reduce heat to low and add the chocolate; stir until chocolate melts. Add roasted peppers and stir. Bring sauce to a simmer and cook until flavors blend, at least 1 hour.n
• Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return sauce to the pot and season with salt.n

WHITE CHOCOLATE MOLE SAUCE (MEXICAN)

Steps:

• Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
• In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
• In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
• In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
• Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

MOLE POBLANO SAUCE

Steps:

• Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
• Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.

MOLE SAUCE (PEANUT BUTTER BASE)

Steps:

• In blender place broth, tomatoes with green chilies, tortillas, and peanut butter.
• Cover and blend till smooth. May need to do in two batches.
• Turn into pot and bring to boiling. Reduce heat and simmer uncovered 15 to 20 minutes or till thickened, stirring offten.
• Spoon over chicken.
• Bake covered in 350*F oven for 30 or till heated through.

MOLE SAUCE

Steps:

• In a large heavy saucepan, heat oil over medium-high. Add ancho; cook until soft (do not brown), 30 to 60 seconds. Remove with a slotted spoon; discard stem.
• Add almonds, garlic, and tortillas to pan; 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 mixture to food processor.
• Add chocolate, cinnamon, and ancho to food processor; purée to a coarse paste, about 3 minutes. Add the water; purée until smooth, about 7 minutes. Season with salt and pepper. (Sauce can be refrigerated up to 1 week or frozen up to 3 months in an airtight container. Thaw over low heat or in the microwave.)

EASY MOLE SAUCE

Steps:

• Blend all ingredients except chocolate in blender until smooth; pour into saucepan.
• Cook on medium heat 5 min. or until thickened, stirring frequently. Remove from heat.
• Add chocolate; stir until melted.