SPICY MOLE SAUCE RECIPES

AUTHENTIC MOLE SAUCE RECIPE | ALLRECIPES

Authentic Mole Sauce Recipe | Allrecipes image

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

Ingredients

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
? cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

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

SPICY PORK ENCHILADAS WITH MOLE SAUCE RECIPE - FOOD.COM

Spicy Pork Enchiladas With Mole Sauce Recipe - Food.com image

Make and share this Spicy Pork Enchiladas With Mole Sauce recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (1 ounce) semisweet baking chocolate square
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 small onion, finely chopped (1/4 cup)
1 lb cooked pork, shredded
1/8 teaspoon ground red pepper
8 (8 inch) flour tortillas
2 ounces colby-monterey jack cheese (1/2 cup) or 2 ounces chedarella cheese, shredded (1/2 cup)
2 ounces mozzarella cheese, shredded (1/2 cup)

Steps:

Heat oven to 350 degrees.
Combine all sauce ingredients in 2-quart saucepan.
Cook over medium heat until mixture comes to a full boil. Cool slightly.
Place mixture in 5-cup blender container or food processor bowl fitted with metal blade.
Cover; blend 1 minute or until smooth.
Set aside.
Melt butter in 10-inch skillet until sizzling; add onion.
Cook over medium-high heat, stirring occasionally, until onion is softened.
Stir in 1/2 cup mole sauce, shredded pork and red pepper; mix well.
Divide pork mixture evenly among tortillas; roll up tortillas.
Place into greased 13x9-inch baking dish, seam-side down.
Pour remaining sauce over tortillas; sprinkle with cheese.
Bake for 20 to 25 minutes or until hot and bubbly.

Nutrition Facts : Calories 434.7, FatContent 21.9, SaturatedFatContent 9.8, CholesterolContent 69.8, SodiumContent 909.2, CarbohydrateContent 34.6, FiberContent 2.1, SugarContent 4.1, ProteinContent 24.3

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