MEXICAN MOLE SAUCE RECIPE RECIPES
MEXICAN MOLE SAUCE RECIPE | ALLRECIPES
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 Sauces Mole Sauce Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
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, CarbohydrateContent 13.7 g, FatContent 3.8 g, FiberContent 1.4 g, ProteinContent 2 g, SaturatedFatContent 0.7 g, SodiumContent 752.8 mg, SugarContent 6.7 g
AUTHENTIC MOLE SAUCE RECIPE | ALLRECIPES
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 Sauces Mole Sauce Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 quart mole sauce
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, CarbohydrateContent 74.9 g, CholesterolContent 7.1 mg, FatContent 23.3 g, FiberContent 11.3 g, ProteinContent 11 g, SaturatedFatContent 8.8 g, SodiumContent 1372.7 mg, SugarContent 42.5 g
More about "mexican mole sauce recipe recipes"
MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM
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!)
From food.com
Reviews 4.5
Total Time 53 minutes
Calories 356.5 per serving
From food.com
Reviews 4.5
Total Time 53 minutes
Calories 356.5 per serving
- Whisk in chocolate; season with salt and pepper, if desired.
See details
MOLE COLORADITO RECIPE | MEXICAN PLEASE
Hello Mole Coloradito! For this batch I filled corn tortillas with Queso Fresco and then drenched them in the Coloradito sauce, but feel free to adjust the serving style to your liking.
From mexicanplease.com
Reviews 5
Category Main Course
Cuisine Mexican
Calories 390 kcal per serving
From mexicanplease.com
Reviews 5
Category Main Course
Cuisine Mexican
Calories 390 kcal per serving
- Store leftover Coloradito sauce in an airtight container in the fridge.
See details
CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
Mole is a Mexican classic – a thick, dark sauce made with a medley of sweet and spicy chillies, rounded out with bitter chocolate. Served with tender chicken, it’s sublime.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine mexican
Calories 268 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine mexican
Calories 268 calories per serving
- Peel and roughly chop the carrots, roughly chop the celery and peel and halve the onion. Toast the peanuts in dry pan until golden, then finely chop.
- Place the chicken in a large saucepan and cover with water. Add the carrot, celery and onion halves, and season with sea salt and black pepper.
- Place the pan over a medium heat and, as soon as the water begins to boil, reduce the heat to a simmer, cover with a lid and poach the chicken for 1 hour 15 minutes, or until tender and cooked through.
- To make the tacos, place the flour and 1 pinch of sea salt in a large bowl and make a well in the middle. Pour 2 tablespoons of oil and 175ml of cold water into the well, stirring in the flour until it comes together into a rough dough – you may need to add a splash more water to help it along.
- Turn out onto a flour-dusted surface and knead for about 5 minutes, until elastic and smooth.
- Roll into a sausage shape, 45cm long, then slice into 20 equal-sized pieces. This step ensures your tacos will be all the same size.
- Roll each piece into a ball, and set aside until you are ready to cook them. If you’ve made the dough a little while in advance, cover with a damp tea towel to stop it drying out.
- Remove the chicken from the pan and leave to rest for 10 minutes (keep the resulting stock in a sealed container in the fridge or freezer for another day).
- While the chicken is poaching, make the mole sauce. Put the dried ancho chillies in a small saucepan and cover with water. Place over a medium heat and bring to the boil. Simmer for 5 minutes, then remove from the hob and leave to cool completely.
- Halve and finely slice the fresh chillies, then peel and finely chop the onion and garlic. Toast the peanuts until golden.
- Place a medium non-stick frying pan over a medium-low heat and add a good splash of oil. Add the onion, garlic and red chillies to the pan and sauté for 10 minutes, until softened but not browned.
- Stir in the cinnamon, cumin, coriander and oregano, fry for 1 minute, then remove from the heat.
- Once the ancho chillies have cooled, remove and discard their stems, then place them into a blender. Blitz with a splash of the chilli water until you have a paste, then spoon in the sautéed onion mixture.
- Add the 50g of peanuts, the honey and the chocolate, and splash in a little more of the chilli water. Roughly chop and throw in the tomato, season generously with sea salt and black pepper, then blitz everything together until you have a thick paste, adding more water if need be.
- For the pickle, shred the cabbage as finely as you can, either using a mandoline (use the guard!), a fine slicer attachment on a food processor or the slicer side of a box grater.
- Toss with the red wine vinegar in a mixing bowl and season well with salt and pepper. Grind the fennel seeds to a powder in a pestle and mortar, and stir through.
- Once the chicken has rested, discard the skin, shred the meat and toss it through the mole sauce. Scatter over the chopped nuts.
- It’s really nice to cook the tacos to order as guests are helping themselves to other elements of the meal. Dust your worktop with flour and roll out the dough balls into discs, about the thickness of a playing card. Place a couple of large non-stick frying pans over a medium heat, and cook the tacos as needed, for 1½ minutes on each side, until lightly golden.
- Serve alongside the mole with the pickled cabbage on the side.
See details
MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE
Procedure Cook your chicken. You can use breasts, thighs, legs, or a whole chicken. If you don’t want to add the chicken to your... Toast all of the needed ingredients like seeds, spices, nuts, and chilis on medium heat. Cook for about three minutes,... Next, you will need to blend your ingredients. ...
From blog.amigofoods.com
From blog.amigofoods.com
See details
MOLE SAUCE RECIPE (WITH CHICKEN) | KITCHN
From thekitchn.com
See details
MOLE ROJO SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
See details
MOLE SAUCE RECIPE: AUTHENTIC MEXICAN - RESTLESS CHIPOTLE
Jan 23, 2020 · In a heavy (cast iron is best) frying pan heat 2 tablespoons of oil over medium heat. Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips. Cook for 5 minutes, or until chiles are softened and begin to brown. Don't scorch the garlic!
From restlesschipotle.com
From restlesschipotle.com
See details
CHICKEN MOLE RECIPE WITH A DELICIOUS MOLE SAUCE
Jun 17, 2014 · Simmer the sauce for 10 minutes. Stir occasionally. In the mean time de-bone the chicken and tear or cut into bite size pieces. Let the sauce cool for 10 minutes and then pour into a blender and puree the sauce for 20 seconds. Pour the sauce back into the pot and add the chicken. Reheat on the stove until the chicken is heated through and serve.
From cooking-mexican-recipes.com
From cooking-mexican-recipes.com
See details
MOLE SAUCE RECIPE (WITH CHICKEN) | KITCHN
Mole is a very complex dish that combines the use of Mexican dried chillies, seeds, nuts, dried fruit, onion, garlic, spices and, perhaps most importantly, dark Mexican chocolate that give this rich sauce its very distinctive flavor. Puebla and Oaxaca are regions famous for their moles, with some of the most well-known being poblano, negro, verde, coloradito and manchamanteles.
From thekitchn.com
From thekitchn.com
See details
10 BEST MEXICAN CHOCOLATE MOLE SAUCE RECIPES | YUMMLY
Jan 16, 2022 · Avocado Cilantro Lime Dressing KitchenAid. fresh lime juice, canola oil, black pepper, kosher salt, fresh cilantro and 2 more. Yummly Original. 10-Minute Magic Cilantro, Lime, and Chili Vinaigrette Yummly. fresh cilantro, salt, finely grated lime zest, jalapeño chili and 4 more.
From yummly.com
From yummly.com
See details
AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
Aug 25, 2020 · This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos. Mole is particularly delicious with a traditional Mexican beverage like Horchata and a yummy dessert like Tres Leches Cake ...
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
MOLE SAUCE, MY STYLE: MOLE SANCHEZ RECIPE - FOOD NETWORK
To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
From foodnetwork.com
From foodnetwork.com
See details
SERIOUS HEAT: SILKY, SPICY MOLE SAUCE RECIPE
Sep 28, 2018 · Mole brings together the wonderful worlds of chile and chocolate. The smooth, flavorful sauce is very versatile. It can smother enchiladas, chicken, sweet potatoes, you name it. The concept of mole is that the sauce is the main event--what it's served with is in a supporting role.
From seriouseats.com
From seriouseats.com
See details
RED MOLE SAUCE RECIPE | MEXICAN RECIPES
This Mexican red mole sauce includes chilies, chocolate, and nuts making a rich mole rojo sauce for chicken, turkey or rabbit. Recipe. Mole (MOH-lay) is a Mexican sauce that comes in about as many varieties as there are households in the country. Puebla and Oaxaca are two regions known for their moles with varieties including Verde (green ...
From norecipes.com
From norecipes.com
See details
MOLE POBLANO SAUCE - MEXICO'S OFFICIAL NATIONAL DISH
Jan 20, 2022 · Mole Poblano has almost become a symbol of Mexican cuisine. In the beginning, the famous dish was a multi-ingredient sauce poured over a turkey. And although it is more commonly used today with chicken or meat, it is still one of the most characteristic and emblematic dishes of Puebla.
From mexicanroutes.com
From mexicanroutes.com
See details
MOLE POBLANO: YES YOU CAN! - PATI JINICH
Mar 26, 2010 · Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.
From patijinich.com
From patijinich.com
See details
OAXACAN BLACK MOLE SAUCE AND ENMOLADAS - SAVEUR
May 01, 2020 · Instructions. Set a heatproof platter by the stove. In a large comal or skillet over medium heat, toast twelve 6-inch tortillas until pliable, about a minute on each side. In a medium skillet over ...
From saveur.com
From saveur.com
See details
MOLE SAUCE CASSEROLE | PASTEL AZTECA DE MOLE | MEXICAN RECIPES
Mar 29, 2012 · They resemble lasagna sheets. Place a few spoons of the sauce to the bottom of your oven proof dish. Add 3 tortillas and spoon some more of the sauce over the tortillas. Completely covering the tortillas with the sauce. Top the mole sauce with ? of the chicken, cheese and onion slices. Repeat process to form the layers.
From mexicoinmykitchen.com
From mexicoinmykitchen.com
See details
EASY MOLE RECIPE - MAMÁ MAGGIE'S KITCHEN
Jul 16, 2020 · My grandma made this EASY mole recipe each time there was a birthday or celebration. It’s rich, tasty, and full of flavor. Years later, I found this exact same recipe published in an 1980s newspaper clippings from Durango, Mexico where my family is from.. It was entitled “Mole Rojo estilo Norteno” with an annotation, “como en Durango.”.” Translation: “like i
From inmamamaggieskitchen.com
From inmamamaggieskitchen.com
See details
A BRIEF HISTORY OF MOLE, MEXICO'S NATIONAL DISH
Nov 10, 2016 · The name mole comes from the Nahuatl word for sauce – molli – and is the generic name for several variations of rich sauces that come in colors like yellow, red, black and even green.Other moles are named for their ingredients and flavors, such as pipián, huaxmole and almendrado.However, as a rule of thumb, all moles contain some combination of nut, fruit, and chili.
From theculturetrip.com
From theculturetrip.com
See details
