MOLE POBLANO
You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 16
Steps:
- In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.
Nutrition Facts : Calories 184 calories, Fat 12g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
CLASSIC MOLE POBLANO SAUCE WITH CHICKEN
Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.
Provided by Rita1652
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
- Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
- Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.
Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34
MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE
Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas.
Provided by Molly53
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
- Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
- Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
- Sprinkle remaining sesame seeds as a garnish.
Nutrition Facts : Calories 229, Fat 17.6, SaturatedFat 3.9, Sodium 174.1, Carbohydrate 16.8, Fiber 5, Sugar 6.3, Protein 5.9
MOLE POBLANO
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
- In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.
MOLE POBLANO WITH CHICKEN WINGS
Provided by Jet Tila
Time 9h55m
Yield 8 to 12 servings
Number Of Ingredients 33
Steps:
- For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
- The next day, drain the chiles, then pat dry and reserve the soaking liquid.
- For the mole sauce: Preheat a grill pan over medium-high heat.
- Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
- Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
- Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
- Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
- Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
- For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
- Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
- Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
- Add the wings to a platter and top with the parsley and pomegranate seeds.
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