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
OAXACAN RED MOLE SAUCE (MOLE COLORADITO)
This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.
Provided by Sharon123
Categories Chicken Breast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Chicken:.
- Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
- Mole sauce:.
- Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
- Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
- Take them out and set aside.
- Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
- Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
- In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
- Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.
RED MOLE
Steps:
- Preheat the oven to 400 degrees.
- Slice the tomatoes crosswise in half. Using a small spoon or your fingers, scrape out the seeds. Place the tomatoes cut side down on a baking sheet lined with parchment paper (this keeps the acidic tomatoes from reacting with the pan) and roast for about 20 minutes. Let cool slightly, then remove and discard the skins and cores. Reserve.
- Meanwhile, also roast the peanuts on a baking sheet for 10 to 12 minutes. Let cool, then coarsely grind in a food processor. Set aside.
- Toast the anchos in a small skillet over medium heat. Soak in hot water to soften, about 20 minutes. Drain, and remove the seeds and stems. Reserve.
- Heat the canola oil in a medium skillet over high heat. Add the plantain slices and sauté until well browned and caramelized. Remove from the skillet and drain on paper towels.
- In a dry skillet, toast the annatto, allspice, cloves, and peppercorns until fragrant. Let cool, then combine with the canela in a spice grinder and grind to a fine powder.
- In a blender, puree the anchos and chipotles until smooth. Add the plantains, ground spices, and tomatoes and puree. Reserve.
- Pour the garlic oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and chicken stock and cook for another 5 minutes. Season with salt. Refrigerated, this keeps for 1 month.
MOLE (MO-LAY) SAUCE
This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that's just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl's Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!)
Provided by ciao4293
Categories Sauces
Time 53m
Yield 3 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 356.5, Fat 26.8, SaturatedFat 8.8, Sodium 1239.1, Carbohydrate 24.5, Fiber 7.1, Sugar 4.1, Protein 12.8
SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE
What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
- Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
- Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
- Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
- Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g
MOLE ROJO (RED MOLE SAUCE) FOR TURKEY OR CHICKEN
The chocolate in this sauce recipe is not sweet. You may not be able to find the right kind of dried chiles, unless you live in the southwest. Ancho chiles are brick red or darker, about 5 inches long and 2 -3 inches wide at the shoulder. It's medium hot, with underlying fuity flavor. Mulato chiles are dried Poblanos, the green form of the ancho, slightly larger, darker than anchos (no longer green when dried). Pasilla is very dark, almost black, wrinkled and tapered, only about 1 inch wide at the shoulder. Quite hot, underlying smoky flavor.
Provided by Chef Otaktay
Categories Sauces
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Start raisins soaking in warm water (20 minutes). Prepare the chiles: remove stems and seeds. On an ungreased cast-iron frypan (or in a 250 degree oven) dry roast them 5 minute, shake a cuple times, don't blacken them. Add water to a covered pan and simmer the roasted chiles very low for 30 minutes. Strain, cool.
- Husk tomatillos, wash tomatoes. Blacken in dry skillet or under broiler (or in gas flame on a fork) about 5 minutes. Dry-roast sesame in frypan 5 minutes until they finish popping, don't burn them. Saute almonds in the oil over medium heat until browned. Drain almonds, reserve oil.
- Puree the prepared tomatoes, tomatillos, sesame seeds, crumbled tortillas, and alonds in a blender to a fine paste. Add chiles, soaked raisins, roast garlic (peeled), stock, spices, puree all together fine. Melt chocolate in a little hot water, add to blender paste. Check the volume. Add enough water to bring it all to 5 cups during the blending process.
- Put all the oil in a high-sided pan and heat almost smoking hot. Refry the sauce over medium heat for 15 minutes, stirring constantly. Don't let it get too thick, add more water or stock if necessary. Strain sauce through a seive. Serve warm, not hot, over chicken or (especially) turkey.
Nutrition Facts : Calories 460.6, Fat 31.3, SaturatedFat 12.8, Cholesterol 6.5, Sodium 506.6, Carbohydrate 51, Fiber 16.6, Sugar 12.1, Protein 11.7
MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO)
Chicken Mole with ancho chilies. They give a mild, not spicy flavor. If you want to spice it up, add guajillo chilies to the soaking, or sprinkle with cayenne. Yummy too! Sop up the gravy with those tortillas, get every drop. :)
Provided by PalatablePastime
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in large saucepan; add water to cover.
- Bring to a boil, remove from heat and let stand 1 hour.
- Cover chilies with a plate to submerge them.
- Season chicken on both sides with salt and pepper.
- Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
- Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
- Bring to a boil, reduce heat and simmer for 1 hour.
- Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
- Set aside.
- Drain soaked ancho chilies and remove stems and seeds.
- Puree chilies in blender, adding a little water if needed.
- Pass through a sieve to strain out the peels.
- Without washing blender, puree onion and tomato.
- Remove chicken and strain broth into a bowl or pot.
- Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
- Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
- sugar, and salt to taste.
- Add the meat; cover and simmer for 30 minutes.
- Add more broth as desired for consistency.
- Serve with soft tortillas and steamed rice, if you desire.
More about "red mole sauce recipes"
RED MOLE SAUCE RECIPE | MEXICAN RECIPES
From norecipes.com
Reviews 71Estimated Reading Time 7 mins
EASY MOLE SAUCE RECIPE (READY IN 20 MINUTES!) - EVOLVING …
From evolvingtable.com
MOLE SAUCE: A GUIDE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SAVORY MOLE SAUCE- A TRADITIONAL RED MOLE - REAL FOOD …
From realfoodwholehealth.com
WHAT IS MOLE SAUCE AND HOW DO YOU MAKE IT? - ALLRECIPES
From allrecipes.com
RED MOLE RECIPE (MOLE ROJO) - VILLA COCINA
From villacocina.com
Cuisine MexicanCategory EntreeServings 8Total Time 1 hr 25 mins
SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
MOLE SAUCE RECIPES
From allrecipes.com
RICK BAYLESSCLASSIC RED MOLE - RICK BAYLESS
From rickbayless.com
CHICKEN WITH RED MOLE SAUCE - MEALTHY.COM
From mealthy.com
QUICK & EASY MOLE ROJO SAUCE | FEASTING AT HOME
From feastingathome.com
AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LITTLE RED MOLE SAUCE | SAVEUR
From saveur.com
MOLE (SAUCE) - WIKIPEDIA
From en.wikipedia.org
RED MOLE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
20-MINUTE MOLE SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
You'll also love