Flavorful Mexican Mole Recipes

MEXICAN MOLE

Steps:

• Place chiles in medium bowl. Cover with boiling water; let stand 15 min. or until peppers are softened. Meanwhile, melt lard in large saucepan on medium heat. Add onions and garlic; cook and stir until 3 to 5 min. or until onions are tender. Remove from heat.
• Blend tomatoes and nuts in blender until smooth. Add cinnamon, oregano, coriander, anise seed, peppercorns and onion mixture; blend until smooth.
• Drain chiles, reserving 1/2 cup of the soaking liquid for later use. Add chiles and raisins to tomato mixture in blender; blend until smooth. Pour through strainer into cooked onions in saucepan; discard strained solids. Stir in 3-1/2 cups water, bouillon cubes and chocolate.
• Mix masa dough and remaining 1/4 cup water until blended. Add to ingredients in saucepan; mix well. Bring to boil on medium heat, stirring frequently. Cover; simmer on medium-low heat 1 hour 15 min. or until sauce is of desired consistency, uncovering after 1 hour and stirring occasionally. If sauce becomes too thick, stir in reserved chile soaking liquid, 2 Tbsp. at a time, until of desired consistency.

FLAVORFUL MEXICAN MOLE

Steps:

• Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.n
• In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.n
• Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.n
• Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.n