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 BARBEQUE SAUCE
Kyle and I are great lovers of BBQ and love to try out different rubs, marinades and sauces ..thanks to BHG for the basis of this awesome recipe.:D There ARE a lot of ingredients that go into it, but most are already in your cupboard (For those of us who cook Mexican, ALL are already in our cupboard lol) If u like spicy without...
Provided by chris elizondo
Categories Other Sauces
Time 15m
Number Of Ingredients 18
Steps:
- 1. In medium microwavable bowl, combine all ingredients. Mix well and microwave on high 1 1/2 minutes. Stop and stir and then microwave for an addition 1 1/2 minutes.
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
QUICK MEXICAN PORK MOLE
Try this Quick Mexican Pork Mole tonight. BBQ sauce, unsweetened chocolate and a bit of crushed red pepper make a quick mole sauce for this 25-minute Mexican pork mole.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir onion and garlic in hot oil in large skillet on medium heat until tender. Increase heat to high. Add pork; cook and stir 5 min. or until pork is golden brown on all sides.
- Add 1/2 cup water, barbecue sauce, chocolate and crushed red pepper; mix well. Bring to a boil; cover. Reduce heat to medium-low; simmer 10 min. or until pork is cooked through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 12 g, Protein 24 g
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