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 MOLE FROM PREPARED PASTE
Number Of Ingredients 3
Steps:
- Pour the oil that has risen to the top of the jar of mole paste into a large saucepan. Heat the oil over medium heat and add the paste, stirring, until the paste softens, 3 to 4 minutes. Stir in the broth gradually. Stir in the water. Bring to a boil, reduce the heat to low, cover and simmer, stirring frequently, to prevent scorching, 15 minutes. The sauce should be thick and smooth with the consistency of ketchup. The sauce is ready to serve or in a covered container refrigerate 2 to 3 days or freeze for 6 months. If made ahead, reheat before serving over cooked poultry. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MOLE PASTE (USED FOR MAKING MOLE SAUCE)
Adapted from Emeril's recipe, on FoodNetwork,Tequila Marinated Chicken in Mole Sauce, the first step in creating Mole Sauce is to make this paste, which yields 3 1/2 cups. The paste is then further combined with additional chocolate and chicken stock to make an exquisitely complex Mole Sauce to serve with roasted chicken, turkey, pork, fish, Emeril's Tequila Marinated Chicken or in enchiladas. Garnish with the usual in Mexican cuisine, diced avocado, corn tortillas, cilantro, and pickled onion. Since only about a cup is used at a time, the remainder freezes well for use at a later time. I will try this with duck and/or rabbit and get back with you on this one.
Provided by French Terrine
Categories Sauces
Time 2h
Yield 3 1/2 cups
Number Of Ingredients 22
Steps:
- Preheat broiler and line a large baking sheet with parchment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves after they have softened, about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized.
- Heat a large skillet and toast the chilies until just browned and fragrant, being careful not to burn. Place toasted chili pods in a large glass bowl and cover with hot water, allowing to soften.
- In same skillet toast reserved seeds from chilies and sesame seeds, then transfer to a separate bowl.
- With skillet still hot, toast the cloves, peppercorns, oregano, thyme, and cinnamon stick a few seconds until fragrant. Then add to bowl with toasted sesame and chili seeds.
- Once garlic cloves have cooled, peel them and combine in blender with the tomatoes and onions, rehydrated chili pods (do not add in the rehydrating liquid), the toasted seeds and toasted spices, along with the nuts, raisins, and about 1 cup of chicken stock. Puree until smooth and thick, scraping down the sides. (After first trying a food processor, we were able to get a smoother puree using a Ninja style blender).
- In a large deep pot, heat the cooking oil (I used peanut oil). Once hot, add in the pureed mixture, being careful to avoid splatter burns. Once mixture has come to a boil, lower heat, bring to a simmer and then add 3 1/2 ounces chocolate to the pot.
- Allow to simmer, stirring frequently, for about an hour until a deeply rich reddish brown shimmer has developed. (I love watching Rick Bayless on the Create Network cook this over an open fire in a large cazuela).
- Use about a cup of this paste to make your Mole Sauce. Freeze the remainder away in 1 cup containers for a later use.
- *********************************************************************.
- To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan.
- Add pureed fire-roasted tomatoes and saute a few minutes.
- Add 1 cup of Mole Paste.
- Stir in remaining 1 cup chicken stock, bring to boil and reduce heat to simmer.
- Add in 1/2 oz of chopped chocolate. Continue to simmer and add additional stock if necessary, until a suitable consistency, then keep warm until ready to serve.
- Enjoy with grilled/roasted chicken, turkey, pork, variations with fish, or use to make enchiladas. Delicious with grilled chicken but my goal is to make this with rabbit and/or duck.
Nutrition Facts : Calories 787.7, Fat 45.7, SaturatedFat 8.2, Cholesterol 4.1, Sodium 535.4, Carbohydrate 89.9, Fiber 21.1, Sugar 39.1, Protein 21.8
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.
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20-MINUTE MOLE SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (51)Estimated Reading Time 6 minsServings 3Total Time 20 mins
- Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
- Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful (**see note below) since warm liquids expand when they are blended.
- Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce as thickened.
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