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
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
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
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
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.
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
MOLE' SAUCE
this is a wonderful Chili, Chocolate sauce...I hope you enjoy it you can use it on many things, chicken, enchiladas and you can use it to grill or in the oven....
Provided by JoSele Swopes
Categories Other Sauces
Time 1h
Number Of Ingredients 11
Steps:
- 1. Soak chili's in very hot water until soft, about 30 minutes or so. (Make sure they're submerged by setting a lightweight bowl on top of the chili's.) In a small skillet, sauté onion in vegetable oil until soft and translucent. Add garlic and sauté another minute. Add spices and herbs and cook, stirring constantly, for about 30 seconds, being careful not to let them burn. In a blender, peanut butter, cooked onions, tomatoes, spices, raisins or prunes, sesame seeds, salt, pepper, and water. Puree until smooth. Remove seeds and stems from the chili's andpo (red) puree very finely, passing the chili's through a food mill. (If you don't have a food mill, press the puree through a mesh strainer to make remove any skins. Some people just puree them in, but they can be tough.) Blend the chili paste into the mole and add additional water, as necessary, until the consistency is smooth and slightly pourable. Store in the refrigerator until ready to use.
MEXICAN MOLE SAUCE
This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.
Provided by ROSEP47
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g
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 SAUCE
Yield makes 1 1/2 cups
Number Of Ingredients 13
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.)
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.
More about "mole sauce food"
HOW TO MAKE MOLE SAUCE - FOOD.COM
From food.com
Estimated Reading Time 3 mins
WHAT IS MOLE? AND HOW TO MAKE MOLE | COOKING SCHOOL | …
From foodnetwork.com
Author Food Network Kitchen
WHAT IS A MEXICAN MOLE? | CULINARYLORE
From culinarylore.com
MOLE SAUCE - RESTAURANTS - MANHATTAN - CHOWHOUND
From chowhound.com
MOLE (SAUCE) - WIKIPEDIA
From en.wikipedia.org
48 BEST MOLE SAUCE IDEAS | MOLE SAUCE, MOLE, MEXICAN FOOD ...
From pinterest.ca
MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE - AMIGOFOODS
From blog.amigofoods.com
BEST MEXICAN MOLE RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
THE 7 MOLES OF OAXACA - FOOD REPUBLIC
From foodrepublic.com
WHAT IS MOLE? A GUIDE TO MEXICO'S FAMOUS SAUCE | THE MANUAL
From themanual.com
A BRIEF HISTORY OF MOLE, MEXICO'S NATIONAL DISH
From theculturetrip.com
MOLE SAUCE? WHAT TO DO WITH IT? - HOME COOKING - MOLE ...
From chowhound.com
WHAT IS MOLE SAUCE? - EL PASO MEXICAN RESTAURANT
From elpasomexicanrestaurants.com
MOLE SAUCE - RICARDO CUISINE
From ricardocuisine.com
10 BEST COOKING WITH MOLE SAUCE RECIPES - YUMMLY
From yummly.com
MOLE SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
WHAT IS MOLE SAUCE: KEY INGREDIENTS AND ... - TASTE OF HOME
From tasteofhome.com
MOLE - COOKSINFO FOOD ENCYCLOPAEDIA - COOKSINFO
From cooksinfo.com
MOLE SAUCE: TRADITIONAL MEXICAN RECIPE - HEALTHY WAY MAG
From healthywaymag.com
CHICKEN MOLE - READER'S DIGEST CANADA
From readersdigest.ca
CHOOSING THE BEST STORE BOUGHT MOLE SAUCE
From justmexicanfood.com
AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MOLE SAUCE FROM THE GROCERY STORE... IS IT GOOD ...
From myfoodchannel.com
MOLE ROJO SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY MOLE SAUCE RECIPE (READY IN 20 ... - EVOLVING TABLE
From evolvingtable.com
WHAT IS MOLE SAUCE AND HOW DO YOU MAKE IT? | ALLRECIPES
From allrecipes.com
WHAT IS MOLE & HOW IS IT USED IN MEXICAN FOOD? | OUR ...
From oureverydaylife.com
MAKING THE PERFECT MEXICAN MOLE SAUCE – CASA BLANCA ...
From casablancamexican.com
OTHER IDEAS FOR A MOLE SAUCE PAIRING BESIDES CHICKEN? - FOOD52
From food52.com
MOLE SAUCE | THE DISNEY FOOD BLOG
From disneyfoodblog.com
MOLE SAUCE - CUT COOKING
From cutcooking.com
MOLE SAUCE - RAW FOOD CHEF
From rawfoodchef.com
MOLE SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
GRILLED STEAKS WITH ANCHO MOLE SAUCE - FOOD AND WINE
From foodandwine.com
HOW TO USE MOLE PASTE [GUIDE] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
WHAT TO SERVE WITH MOLE SAUCE? 7 BEST SIDE DISHES ...
From eatdelights.com
CHICKEN IN MEXICAN MOLE SAUCE - UNLOCK FOOD
From unlockfood.ca
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