Mole Mo Lay Sauce Recipes

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:

• In a coffee grinder, grind the cacao nibs, pumpkin seeds, sesame seeds, flaxseed, chia seed, oregano, cumin and salt until fine.
• In a blender (I tried a food processor but it doesn't work as well), combine the cilantro, raisins, red and jalapeño peppers and agave and puree well.
• Add the powdered mixture and puree well.

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:

• 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:

• 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 1 minutes.
• Gradually whisk in chicken broth.
• Increase heat to med. high.
• Boil until reduced, about 35 minutes, stirring occasionally.
• Remove from heat.
• Cool slightly.
• Process sauce, raisins, and almonds in blender until smooth.
• Heat over medium heat until hot.
• Whisk in chocolate.
• Reduce heat to low whisk and simmer about 3 minutes till well blended.