Mole Sauce Recipes

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.

Steps:

• Heat oil in a large saucepan over med.
• low heat.
• Add onion, garlic, oregano, cumin and cinnamon.
• Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
• Mix in chili powder and flour, stir for 3 minutes.
• Gradually whisk in chicken broth.
• Increase heat to med. high.
• Boil until reduced, about 35 minutes, stirring occasionally.
• Remove from heat.
• Whisk in chocolate; season with salt and pepper, if desired.

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.

Steps:

• Roast the tomatillos under the broiler for 4-5 min on each side, until blistered and soft. Set out two large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and slotted spoon. Toast sesame seeds, stirring constantly, until golden in an ungreased small skillet over medium heat. Scrape them in with the tomatillos. Measure the bacon grease into a large pot over medium heat. Tear the chiles into flat pieces and fry them in the hot grease until their interior side has changed to a lighter color, about 20-30 seconds. As they are done, remove them to the empty bowl. Cover with hot tap water and place a small plate on them to keep them submerged. Let stand for about 30 min. With the pot still over med heat, fry the garlic and almonds, stirring regularly, about 5 minutes. Remove to the tomatillo bowl. Now add the raisins to the hot pot until they are puffed and browned, 20-30 seconds. Add to the tomatillos. Use tongs to transfer the rehydrated chiles to a blender. Taste the soaking liquid, and if it is not bitter, measure 2.5 cups into the blender. If it is bitter, use water. Blend to a smooth puree. Pour back into the bowl. Scrape tomatillo mixture into blender. Add 1 cup water, along with cinammon, pepper, anise, cloves, bread, and chocolate. Blend to a smooth puree. Pour back into bowl. Pour chilie puree into hot pot (with bacon grease). Stir nearly constantly until the mixture has darkened considerably and thickened to the consistency of tomato paste, 10-15 min. Add the tomatillo puree and continue stirring until once again thickened to consistency of tomato paste, another 5-10 min. Add 6 cups water to the pot. Simmer on medium-low for 45 min. Taste and season with salt (about 1.75 tsp) and sugar.

Steps:

• Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.
• Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The resulting sauce will be quite thick.
• Traditional mole sauce can be either red or green, depending on which ingredients you decide to use and is normally served over chicken. Experiment!

Steps:

• Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
• Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.