MOLE CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
- Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
- Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
- Add the anchos with the stock to a food processor and puree until smooth. Set aside.
- Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
- Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
CHICKEN MOLE WITH FOUR CHILES
An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!
Provided by Ty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
- Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
- Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
- If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
- Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
- Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
- Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
- Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g
MEXICAN MOLE SAUCE
This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.
Provided by ROSEP47
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g
MEXICAN MOLE CHILI
This chilli has some kick from two different types of chilli powder, plus dried chilli flakes. Recipe is from my Carb-Lovers Diet Cookbook.
Provided by DailyInspiration
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant. Add peppers, tomatoes and beans and bring to the boil. Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
- Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.
MEXICAN "MOLE" RUB
A fabulous Mexican mole flavored rub with a faint chocolate undercurrent. Wonderful on pork, chicken, meaty fish like tuna and salmon, and on roasted or grilled portobellos and bell peppers.
Provided by acid.
Categories Mexican
Time 10m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients and mix to blend.
- Can be stored in a jar away from light for 3 months.
Nutrition Facts : Calories 229.1, Fat 6.7, SaturatedFat 1.2, Sodium 3780.5, Carbohydrate 48.4, Fiber 15.1, Sugar 24.8, Protein 7.1
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