MOLE MEXICAN FOOD RECIPE RECIPES

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FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS - AUTHENTIC MOLE FROM VERACRUZ MEXICO RECIPE - MEXICAN.FOOD.COM



Food.com - Recipes, Food Ideas And Videos - Authentic Mole from Veracruz Mexico Recipe - Mexican.Food.com image

My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.

Total Time 6 hours 30 minutes

Prep Time 5 hours

Cook Time 1 hours 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 22

1 whole chicken (cut in pieces)
3 tablespoons chicken base (or 3 chicken bouillon cubes)
6 cups water
1/2 cup oil
4 ancho chilies
4 pasilla chiles
4 mulato chilies
3 prunes (seedless)
1 tablespoon raisins
1/4 teaspoon anise
1 banana (actually you will need a platano but an unripened banana can work too, peeled and mashed)
1 tablespoon sesame seeds
1 tablespoon unsalted peanuts
1/4 cinnamon stick
6 shortbread cookies (prefferably Maria's brand galletas)
2 whole cloves
2 black peppercorns
1/4 small white onion
1 garlic clove
1 corn tortilla (fried)
1 tablespoon piloncillo (can use brown sugar if you cannot find piloncillo)
1 tablespoon mexican chocolate (I use abuela brand)

Steps:

  • Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
  • While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
  • Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
  • When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
  • Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
  • Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
  • Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
  • Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
  • Enjoy!

Nutrition Facts : Calories 1210.1, FatContent 88.6, SaturatedFatContent 20, CholesterolContent 246.2, SodiumContent 361.1, CarbohydrateContent 42.7, FiberContent 9.1, SugarContent 12.2, ProteinContent 63.6

MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM



Mole (Mo-lay) Sauce Recipe - Food.com image

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!)

Total Time 53 minutes

Prep Time 5 minutes

Cook Time 48 minutes

Yield 3 cups

Number Of Ingredients 10

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)

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, FatContent 26.8, SaturatedFatContent 8.8, CholesterolContent 0, SodiumContent 1239.1, CarbohydrateContent 24.5, FiberContent 7.1, SugarContent 4.1, ProteinContent 12.8

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