WHOLE MOLE 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

AUTHENTIC MOLE FROM VERACRUZ MEXICO RECIPE - MEXICAN.FOOD.COM

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

Ingredients

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

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CHICKEN MOLE RECIPE | ALLRECIPES

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Reviews 4.4
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Category Side Dish, Sauces and Condiments, Sauces, Mole Sauce Recipes
Calories 609.5 calories per serving

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AUTHENTIC MOLE FROM VERACRUZ MEXICO RECIPE - MEXICAN.FOOD.COM

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.
From food.com
Reviews 5.0
Total Time 6 hours 30 minutes
Calories 1210.1 per serving

Enjoy!

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Calories 222 kcal per serving

Store leftovers in an airtight container where it will keep for a few days.

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Calories 268 calories per serving

1. 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.
2. 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.
3. 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.
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5. Turn out onto a flour-dusted surface and knead for about 5 minutes, until elastic and smooth.
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