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
PEANUT BUTTER-MOLE SAUCE
Make this flavorful Peanut Butter Mole Sauce for enchiladas. You don't need special ingredients to make this delicious Peanut Butter Mole Sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings, 1/4 cup each
Number Of Ingredients 8
Steps:
- Place ancho peppers in small bowl. Add enough hot water to cover peppers; let stand 20 min.
- Drain peppers; place in blender.
- Add remaining ingredients; blend until smooth.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ABUELA'S CHICKEN MOLE
My dear Grandmother taught me how to make this authentic chicken mole. I have changed the recipe from hers a bit and have been told by my family that mine is better than Grandma's ever was. Hope she doesn't come back to haunt me for saying that, but I do have to admit myself that my Mole is pretty darn good.
Provided by Melissa Turner
Categories Other Sauces
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. In a large stock pot add water, chicken base, salt, pepper and chicken breast. Bring to a boil and cook for about an hour until chicken is no longer pink. Remove chicken and reserve broth for mole. Let the chicken cool for a bit then remove skins and bones. Shred chicken into chunks and set aside.
- 2. In a small bowl mix together your mole and flour. Now in a dutch oven heat your oil on high. Once oil is hot whisk in your mole mixture. It will turn into a thick paste. Quickly start adding your chicken broth little bits at a time. Letting it rethicken after each addition. Repeat this process until you have a nice thick mole gravy. Turn off flame and whisk in a heaping tablespoon of creamy peanut butter to smooth out the bitterness of the mole (little secret ingredient). Taste and add salt if needed. Add your shredded chicken to your mole and done.
- 3. Serve with tortilla's, refried beans, Sopa (spanish rice) or Fideo. Now here's another little tip for ya. Mexican's use tortilla's as silverware just as Chinese use chopsticks to eat with. I never put forks on the table when eating Chicken Mole. That's up to you, but you will find that ripping off a piece of tortilla and using it to scoop up your dinner makes it all just taste perfect. One last tip. Don't heat your tortilla's in the microwave. Cook them over an open flame. Just turn burner to low and plop the tortilla right on the burner. As soon as it starts to blacken flip and cook other side. Place cooked tortilla's in a folded kitchen towel to keep warm while you finish cooking the rest. Enjoy
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 (CHOCOLATE BASED)
A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well. *Please do not leave out the chocolate as it is what makes this mole sauce.* Can be made vegetarian by using vegetable broth in place of chicken broth.
Provided by Debbwl
Categories Sauces
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
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.
30-MINUTE MOLE
Several styles of mole - negro, colorado, verde and so many more - span different regions throughout Mexico, and the formulas vary from family to family. Mole is often viewed as intimidating, a sauce that requires toasting each ingredient individually, pounding them down to a paste and then cooking over low heat for hours to achieve layers of flavor. Although this recipe will never stand up to the mole an abuelita has been making for more than half her life, it will satiate the craving for homemade mole on a weeknight. Shortcuts like using roasted peanut butter and tahini help create this satisfying sauce in just 30 minutes. It's perfect for serving over just about anything: roasted mushrooms or seared cauliflower, jackfruit or tofu. It can even be tossed with cooked rice noodles.
Provided by Jocelyn Ramirez
Categories sauces and gravies
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 17
Steps:
- Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
- Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
- Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Serve with cauliflower or vegetable or protein of your choice.
MOLE DE CACAHUATE - PEANUT MOLE - MEXICAN PEANUT SAUCE
Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate.
Provided by Molly53
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 14
Steps:
- Cut the dried chilies open; discard seeds stems and veins.
- Put chilies in bowl of hot water for 25 minutes.
- Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
- Transfer to blender or food processor.
- In same skillet cook the tortilla pieces until crisp and slightly browned.
- Add to blender with onion.
- Cook the tomatoes until the skins start to char a bit.
- Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
- Drain the chilies (discard water) and add to blender.
- Add 1 1/4 cups of the broth and add the vinegar and salt.
- Puree the mixture as much as possible.
- Pour the mixture through a strainer into a large bowl.
- Heat the remaining oil in a saucepan and add the mixture.
- Add the remaining broth and bring to boil then reduce to simmer.
- Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
- If sauce gets too thick, add a bit more broth to thin to the desired consistency.
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