Mole De Cacahuate Recipes

Steps:

• Pon los chiles anchos en un tazón pequeño. Añade suficiente agua caliente para cubrirlos; déjalos reposar durante 20 min.
• Escurre los chiles y ponlos en la licuadora.
• Añade los demás ingredientes y licúa todo hasta obtener una mezcla homogénea.

Steps:

• Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
• While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
• Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
• When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
• Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
• Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
• Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
• Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
• Enjoy!

Steps:

• Cut the dried chilies open; discard seeds stems and veins.
• Put chilies in bowl of hot water for 25 minutes.
• Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
• Transfer to blender or food processor.
• In same skillet cook the tortilla pieces until crisp and slightly browned.
• Add to blender with onion.
• Cook the tomatoes until the skins start to char a bit.
• Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
• Drain the chilies (discard water) and add to blender.
• Add 1 1/4 cups of the broth and add the vinegar and salt.
• Puree the mixture as much as possible.
• Pour the mixture through a strainer into a large bowl.
• Heat the remaining oil in a saucepan and add the mixture.
• Add the remaining broth and bring to boil then reduce to simmer.
• Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
• If sauce gets too thick, add a bit more broth to thin to the desired consistency.