TEX-MEX MOLE
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor with peanut butter. Here's a simple homemade mole that tastes even better than the bottled paste.
Provided by Robb Walsh
Categories Sauce Blender Chocolate Garlic Onion Tomato Cinco de Mayo Simmer
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes.
- Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week.
MALENA'S TEX-MEX MOLE
As the Executive Director of Centro Cultural Aztlan and producer of the center's annual mole competition for the last 16 years, I have the distinct pleasure of tasting mole from at least 30 different moleros at this yearly event. For this recipe, I only use pecans from the most current harvest (prior fall) to make sure I don't end up with a rancid selection and ruin the entire recipe. We are fortunate that San Antonio, Texas has a large variety of pecan trees. We harvest our own pecans in the fall, and my dad shells a good amount and freezes them for all our baking and cooking needs. This is what lends our mole its unique flavor.
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems, seeds and veins from the ancho and guajillo chiles. In a pan over medium-high heat, add 3 tablespoons of the oil and sauté the chiles for about 20 seconds on both sides. Transfer them to a pot with 3 quarts of very hot water. Sauté the tomatoes, tomatillo and garlic in the same pan until lightly roasted and fragrant, about 1 minute for the garlic and 2 to 3 minutes for the tomatoes and tomatillo; add them to the water with the chiles. Allow them to steep while you prepare the other ingredients, at least 30 minutes.
- Roast the pecans on a baking sheet for about 5 minutes. Allow them to cool, then process to a fine consistency in a food processor; set aside.
- Toast the bolillo in the oven directly on the rack until toasted and golden, 6 to 8 minutes. Let cool, then tear into large pieces and process in a food processor to make fine breadcrumbs; set aside (there should be about 3/4 cup of breadcrumbs).
- Toast the sesame seeds in a small pan over medium heat, stirring, until just beginning to turn light brown, about 3 minutes. Grind in a coffee or spice grinder until finely ground; set aside.
- In an 8-quart pot, add the remaining 3 tablespoons oil and set over medium heat.
- Drain the water from the chiles, tomatoes and garlic and begin blending them in a blender on high speed in batches. Add 1 cup of chicken broth to each batch, then pour into the 8-quart pot. Raise the heat to medium high and start adding the other ingredients. First, add the peanut butter and stir until it is well blended into the mixture. Next, add the ground sesame seeds and stir until you work out any lumps that may be visible in the sauce. Do the same with the finely ground pecans and chocolate tablet. Add the breadcrumbs, 1 teaspoon black pepper, cumin, cocoa, sugar, chopped chocolate and bouillon. Cook, stirring and working out any lumps that may be visible in the sauce. If you think the sauce is too thick, add another cup of broth. Bring down the heat to medium low while you start to sear the chicken.
- Heat a griddle (the type you use for pancakes) or large nonstick skillet over medium-high heat until hot. Sprinkle the chicken with salt and pepper and sear on the griddle for 6 to 8 minutes per side.
- Add the chicken to the sauce and allow to simmer until the chicken is very tender and the mole is thickened, 45 to 60 minutes. Taste occasionally for more salt or sweetness to your liking.
- I like to accompany my mole with homemade Tex-Mex rice and bolillos. Enjoy. Buen provecho!
TEX MEX CHICKEN OR TURKEY MOLE
From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken.
Provided by lazyme
Categories Whole Chicken
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stew a chicken in salted water to cover until tender (1 1/2 hours).
- Remove chicken from broth.
- Reserve broth.
- Debone and remove skin from chicken.
- Tear into pieces with a fork (don't dice with a knife).
- In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
- Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
- Add tomato sauce, peanut butter, chocolate, and sugar.
- Cook and stir 20 minutes. Salt to taste.
Nutrition Facts : Calories 422.7, Fat 30.1, SaturatedFat 9.2, Cholesterol 121.9, Sodium 637.3, Carbohydrate 5, Fiber 1.1, Sugar 3.3, Protein 32.4
TURKEY MOLE
Steps:
- Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper.
- Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10-12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft.
- In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish.
- Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth.
- Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for the tamales.
TEX MEX CHICKEN
Make and share this Tex Mex Chicken recipe from Food.com.
Provided by Rita1652
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F
- In medium bowl, combine mayonnaise, pepper, and cheese. On a lightly oiled baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20 minutes or until chicken is thoroughly cooked. Serve each breast topped with with salsa on a bed of rice.
Nutrition Facts : Calories 299.7, Fat 13.8, SaturatedFat 3.4, Cholesterol 83.5, Sodium 761.2, Carbohydrate 12.8, Fiber 1.2, Sugar 4, Protein 30.6
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