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
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
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
MOLE PASTE (USED FOR MAKING MOLE SAUCE)
Adapted from Emeril's recipe, on FoodNetwork,Tequila Marinated Chicken in Mole Sauce, the first step in creating Mole Sauce is to make this paste, which yields 3 1/2 cups. The paste is then further combined with additional chocolate and chicken stock to make an exquisitely complex Mole Sauce to serve with roasted chicken, turkey, pork, fish, Emeril's Tequila Marinated Chicken or in enchiladas. Garnish with the usual in Mexican cuisine, diced avocado, corn tortillas, cilantro, and pickled onion. Since only about a cup is used at a time, the remainder freezes well for use at a later time. I will try this with duck and/or rabbit and get back with you on this one.
Provided by French Terrine
Categories Sauces
Time 2h
Yield 3 1/2 cups
Number Of Ingredients 22
Steps:
- Preheat broiler and line a large baking sheet with parchment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves after they have softened, about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized.
- Heat a large skillet and toast the chilies until just browned and fragrant, being careful not to burn. Place toasted chili pods in a large glass bowl and cover with hot water, allowing to soften.
- In same skillet toast reserved seeds from chilies and sesame seeds, then transfer to a separate bowl.
- With skillet still hot, toast the cloves, peppercorns, oregano, thyme, and cinnamon stick a few seconds until fragrant. Then add to bowl with toasted sesame and chili seeds.
- Once garlic cloves have cooled, peel them and combine in blender with the tomatoes and onions, rehydrated chili pods (do not add in the rehydrating liquid), the toasted seeds and toasted spices, along with the nuts, raisins, and about 1 cup of chicken stock. Puree until smooth and thick, scraping down the sides. (After first trying a food processor, we were able to get a smoother puree using a Ninja style blender).
- In a large deep pot, heat the cooking oil (I used peanut oil). Once hot, add in the pureed mixture, being careful to avoid splatter burns. Once mixture has come to a boil, lower heat, bring to a simmer and then add 3 1/2 ounces chocolate to the pot.
- Allow to simmer, stirring frequently, for about an hour until a deeply rich reddish brown shimmer has developed. (I love watching Rick Bayless on the Create Network cook this over an open fire in a large cazuela).
- Use about a cup of this paste to make your Mole Sauce. Freeze the remainder away in 1 cup containers for a later use.
- *********************************************************************.
- To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan.
- Add pureed fire-roasted tomatoes and saute a few minutes.
- Add 1 cup of Mole Paste.
- Stir in remaining 1 cup chicken stock, bring to boil and reduce heat to simmer.
- Add in 1/2 oz of chopped chocolate. Continue to simmer and add additional stock if necessary, until a suitable consistency, then keep warm until ready to serve.
- Enjoy with grilled/roasted chicken, turkey, pork, variations with fish, or use to make enchiladas. Delicious with grilled chicken but my goal is to make this with rabbit and/or duck.
Nutrition Facts : Calories 787.7, Fat 45.7, SaturatedFat 8.2, Cholesterol 4.1, Sodium 535.4, Carbohydrate 89.9, Fiber 21.1, Sugar 39.1, Protein 21.8
MOLE SAUCE (CHOCOLATE BASED)
A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well. *Please do not leave out the chocolate as it is what makes this mole sauce.* Can be made vegetarian by using vegetable broth in place of chicken broth.
Provided by Debbwl
Categories Sauces
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
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.
MOLE SAUCE (DARK)
This mole Sauce is actually a paste to be prepared for use in many a variety of ways. My good Friends Grandmother gave this recipe to me, she speaks NO English but is a fine cook. She actually lives in Mexico City, Mexico. You can make chicken enchiladas or just bake some chicken and pour it over the top and eat it with your favroite bread or tortillas. It is wonderful sinfully tasting stuff. Be prepared to spend all day at this but know you will have a lot to store in the freezer for later use.
Provided by the4stacys
Categories Meat
Time 4h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- This recipe will make about six, 1 Cup batches. Each batch will serve about 4 to 6 people.
- Toast the bread and tortilla in oil in a pan. Then the 2nd tortilla over flame of gas stove till black. Sautee the onion and garlic and then blend them with the bread, and tortillas in a blender. If you choose to use the seeds add them now also. You can use more or less depending on how much heat you want. but the sauce is a medium to mild in heat usually.
- Add the toasted nuts, seeds, raisins, and chiles to the blender and blend. Add just a touch of water if needed to blend it all, it will be a thick paste. Add salt to taste and cook in a large pan with the chocolate for 5 minutes. Store in 1 Celsius quantities in freezer till ready to use.
- To use just put mole paste in blender with some chicken broth and blend till a smooth sauce is obtained. Then put it into a pan and cook till nice and warm. You then can take some shredded chicken, dip a prepared corn tortilla into the sauce and then put chicken in and roll up enchilada style. Take extra sauce and pour over top (reserve some to serve at the table for more sauce), dot sour cream and thinly sliced onion over top and bake till hot and bubbly. Serve with your favorite Mexican dishes.
Nutrition Facts : Calories 1003.1, Fat 62.9, SaturatedFat 9.4, Cholesterol 0.5, Sodium 214.2, Carbohydrate 108.6, Fiber 40, Sugar 30.4, Protein 22.5
More about "mole paste used for making mole sauce recipes"
HOW TO USE MOLE PASTE [GUIDE] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
Estimated Reading Time 3 mins
WHAT IS MOLE SAUCE: KEY INGREDIENTS AND PREPARATION
From tasteofhome.com
Author Hazel WheatonEstimated Reading Time 4 mins
MOLE (SAUCE) - WIKIPEDIA
From en.wikipedia.org
THERE'S NO SHAME IN MAKING MOLE FROM PREMADE …
From latimes.com
10 BEST COOKING WITH MOLE SAUCE RECIPES - YUMMLY
From yummly.com
WHAT IS MOLE? AND HOW TO MAKE MOLE - FOOD NETWORK
From foodnetwork.com
WHAT IS MEXICAN MOLE SAUCE MADE OF? – UNOMASTAQUIZA
From unomastaquiza.com
QUICK & EASY MOLE ROJO SAUCE - FEASTING AT HOME
From feastingathome.com
THE MOST DELICIOUS HOLY MOLE PEPPER RECIPE IN 4 EASY STEPS
From justmexicanfood.com
A MEDIATION ON MOLE SAUCE OR HOW TO MAKE THE PERFECT TAMALE
From heyxorje.com
MOLE PASTE (USED FOR MAKING MOLE SAUCE) RECIPE
From pinterest.com
MOLE PASTE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS - GOURMETSLEUTH
From gourmetsleuth.com
HOW TO MAKE CHICKEN MOLE FROM A JAR AT HOME - JUST MEXICAN …
From justmexicanfood.com
HOW LONG IS MOLE GOOD FOR? #1 BEST ANSWER - FOODANDFIZZ.COM
From foodandfizz.com
PREPARING MOLE 101 - COMBO PLATE
From comboplate.net
AUNT IRMA'S MOLE PASTE - A MEXICAN COOK
From amexicancook.ie
DOñA MARIA MOLE | MEXICAN FOOD RECIPES | MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
BEST MOLE SAUCE TO BUY 2022 - AGAH PRODUCTIONS
From aglassandahalffullproductions.com
MOLE PASTE (USED FOR MAKING MOLE SAUCE) RECIPE - FOOD.COM
From pinterest.com
THE BEST MOLE PASTE, ACCORDING TO EPICURIOUS EDITORS
From epicurious.com
MOLE PASTE (USED FOR MAKING MOLE SAUCE) RECIPE - FOOD.COM
From pinterest.com
EASY MOLE SAUCE RECIPE (READY IN 20 MINUTES!) - EVOLVING TABLE
From evolvingtable.com
HOW TO USE MOLE PASTE | MEXICAN COOKING TIPS - YOUTUBE
From youtube.com
AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MOLE SAUCES: TRADITIONAL MEXICAN PASTE - ESCOFFIER ONLINE
From escoffieronline.com
HOW TO MAKE 30-MINUTE MOLE SAUCE AT HOME - FOOD REPUBLIC
From foodrepublic.com
HOW TO USE MOLE PASTE - BIGOVEN.COM
From bigoven.com
MOLE SAUCE: A GUIDE - CHILI PEPPER MADNESS
From chilipeppermadness.com
MOLE PASTE (USED FOR MAKING MOLE SAUCE) RECIPE - FOOD.COM
From pinterest.co.uk
SHORTCUT MOLE SAUCE RECIPE (READY IN 15 MINUTES) - KITCHN
From thekitchn.com
MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE - AMIGOFOODS
From blog.amigofoods.com
MOLE PASTA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
MOLE PASTE (USED FOR MAKING MOLE SAUCE) RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love