How do you make Mole sauce?!
I'd like to have your recipe not googled:)Www@FoodAQ@Com
Answers:
Mole has many varieties, the recipes depend on what you want, here is just one example:
Mole, pronounced (MOH-lay) is from the Nahuatl molli , meaning "concoction, or mixture"!. Red mole is from central Mexico in the Puebla and Oaxaca regions, also know as the Land of Seven Moles!. Other mole colors include brown, black, green, and yellow!. This red mole is a rich, dark, reddish-brown sauce usually served with poultry!. Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate!. It is important to note that not all moles contain chocolate!. The traditional mole is usually served over turkey!.
I N G R E D I E N T S
1 (4 - 5) pound chicken, cut up in at least 6 - 8 pieces!.
4 dried pasilla chilies
4 dried mulato chilies
6 dried ancho chilies
or 14 dried ancho chilies!.
2 cups boiling chicken stock, fresh or canned
3/4 cup blanched almonds
I cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped, or I cup drained, canned Italian plum tomatoes
1/2 cup lightly packed seedless raisins
2 tablespoons sesame seeds
I tortilla, broken in small pieces
I teaspoon finely chopped garlic
1/2 teaspoon freshly ground canela cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander seeds
1/2 teaspoon anise seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons lard
2 cups cold chicken stock, fresh or canned
11/2 squares unsweetened chocolate
2 tablespoons sesame seeds
I N S T R U C T I O N S
NOTE: Review the instructions for handling of chilies before you begin this recipe!.
Heat 4 tablespoons lard in 12" - heavy skillet over medium-high heat!. Sprinkle chicken with salt and pepper!. Add chicken to skillet and cook until brown on all sides, about 12 minutes!. Reduce heat to medium-low and continue to cook until almost cooked through approximately 20 - 25 min!. Remove chicken and drain on paper towels!. Set aside!. Drain any excess lard from pan, do not rinse pan!.
While the chicken is cooking, prepare the mole (sauce)!. Prepare the chilies using the method described!. In a large bowl, pour 2 cups boiling chicken stock over the prepared chilies and soak them for about 30 minutes!.
Blend the almonds in the jar of an electric blender until they are completely pulverized!. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree!.
Alternative - Make Sauce By Hand
To make the sauce by hand, put the chilies, onions, tomatoes, tortilla and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill!. With a pestle, pound the almonds, sesame seeds and anise seeds in a mortar until they are pulverized, force them through a sieve, then stir the mixture into the chili puree!. Stir in the chilies' soaking liquid and add the cinnamon, cloves, coriander, salt and pepper!.
Preparation Continued
In a heavy 10 - inch skillet, melt 2 tablespoons of the lard over moderate heat!. Pour in the mole and simmer it, stirring constantly, for about 5 minutes!. Add the cold stock and the chocolate!. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted!. Cover the skillet and set it aside off the heat!. Using the skillet the chicken was cooked in, return the chicken to the skillet!. Pour the mole sauce over the chicken, turning the pieces about in the sauce to coat them evenly!. Cover the skillet and simmer over low heat for about 30 minutes, basting the chicken now and then with the sauce!.
To serve, arrange the pieces of chicken on a heated platter and pour the sauce over them!. Sprinkle the top with 2 tablespoons of sesame seeds!.
Makes 6 - 8 servingsWww@FoodAQ@Com
Mole, pronounced (MOH-lay) is from the Nahuatl molli , meaning "concoction, or mixture"!. Red mole is from central Mexico in the Puebla and Oaxaca regions, also know as the Land of Seven Moles!. Other mole colors include brown, black, green, and yellow!. This red mole is a rich, dark, reddish-brown sauce usually served with poultry!. Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate!. It is important to note that not all moles contain chocolate!. The traditional mole is usually served over turkey!.
I N G R E D I E N T S
1 (4 - 5) pound chicken, cut up in at least 6 - 8 pieces!.
4 dried pasilla chilies
4 dried mulato chilies
6 dried ancho chilies
or 14 dried ancho chilies!.
2 cups boiling chicken stock, fresh or canned
3/4 cup blanched almonds
I cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped, or I cup drained, canned Italian plum tomatoes
1/2 cup lightly packed seedless raisins
2 tablespoons sesame seeds
I tortilla, broken in small pieces
I teaspoon finely chopped garlic
1/2 teaspoon freshly ground canela cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander seeds
1/2 teaspoon anise seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons lard
2 cups cold chicken stock, fresh or canned
11/2 squares unsweetened chocolate
2 tablespoons sesame seeds
I N S T R U C T I O N S
NOTE: Review the instructions for handling of chilies before you begin this recipe!.
Heat 4 tablespoons lard in 12" - heavy skillet over medium-high heat!. Sprinkle chicken with salt and pepper!. Add chicken to skillet and cook until brown on all sides, about 12 minutes!. Reduce heat to medium-low and continue to cook until almost cooked through approximately 20 - 25 min!. Remove chicken and drain on paper towels!. Set aside!. Drain any excess lard from pan, do not rinse pan!.
While the chicken is cooking, prepare the mole (sauce)!. Prepare the chilies using the method described!. In a large bowl, pour 2 cups boiling chicken stock over the prepared chilies and soak them for about 30 minutes!.
Blend the almonds in the jar of an electric blender until they are completely pulverized!. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree!.
Alternative - Make Sauce By Hand
To make the sauce by hand, put the chilies, onions, tomatoes, tortilla and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill!. With a pestle, pound the almonds, sesame seeds and anise seeds in a mortar until they are pulverized, force them through a sieve, then stir the mixture into the chili puree!. Stir in the chilies' soaking liquid and add the cinnamon, cloves, coriander, salt and pepper!.
Preparation Continued
In a heavy 10 - inch skillet, melt 2 tablespoons of the lard over moderate heat!. Pour in the mole and simmer it, stirring constantly, for about 5 minutes!. Add the cold stock and the chocolate!. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted!. Cover the skillet and set it aside off the heat!. Using the skillet the chicken was cooked in, return the chicken to the skillet!. Pour the mole sauce over the chicken, turning the pieces about in the sauce to coat them evenly!. Cover the skillet and simmer over low heat for about 30 minutes, basting the chicken now and then with the sauce!.
To serve, arrange the pieces of chicken on a heated platter and pour the sauce over them!. Sprinkle the top with 2 tablespoons of sesame seeds!.
Makes 6 - 8 servingsWww@FoodAQ@Com
Mole Poblano Sauce
2 c Cups
4 Dried Pasilla chiles, stems
-and seeds removed
4 Dried red New Mexican
-chiles, stems and seeds
-removed
1 md Onion, chopped
2 Cloves garlic, chopped
2 md Tomatoes, peeled and seeds
-removed, chopped
2 tb Sesame seeds
1/2 c Almonds
1/2 Corn tortilla, torn into
-pieces
1/4 c Raisins
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground coriander
3 tb Shortening or vegetable oil
1 c Chicken broth
1 oz Bitter chocolate (or more to
-taste)
Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame
seeds, almonds, tortilla, raisins, cloves, cinnamon,
and coriander!. Puree small amounts of mixture in a
blender until smooth!.
Melt shortening in a skillet and saute the puree for
10 minutes, stirring frequently!. Add chicken broth
and chocolate and cook over very low heat for 45
minutes!. The sauce should be very thick!. Remaining
sesame seeds are used for garnish!.
I got this recipe from my neighbor, she is from Mexico and makes the best tortillas ever!!Www@FoodAQ@Com
2 c Cups
4 Dried Pasilla chiles, stems
-and seeds removed
4 Dried red New Mexican
-chiles, stems and seeds
-removed
1 md Onion, chopped
2 Cloves garlic, chopped
2 md Tomatoes, peeled and seeds
-removed, chopped
2 tb Sesame seeds
1/2 c Almonds
1/2 Corn tortilla, torn into
-pieces
1/4 c Raisins
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground coriander
3 tb Shortening or vegetable oil
1 c Chicken broth
1 oz Bitter chocolate (or more to
-taste)
Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame
seeds, almonds, tortilla, raisins, cloves, cinnamon,
and coriander!. Puree small amounts of mixture in a
blender until smooth!.
Melt shortening in a skillet and saute the puree for
10 minutes, stirring frequently!. Add chicken broth
and chocolate and cook over very low heat for 45
minutes!. The sauce should be very thick!. Remaining
sesame seeds are used for garnish!.
I got this recipe from my neighbor, she is from Mexico and makes the best tortillas ever!!Www@FoodAQ@Com
Si, yo tengo dos recepias, quieres una de mole verde or mole moreno!?!?!? Yo tengo recipas por los dos!.!.!.!.!.!.!.Digame!.!.!.!.
Cristobal!.!.!.!.!.!.!.Www@FoodAQ@Com
Cristobal!.!.!.!.!.!.!.Www@FoodAQ@Com
INGREDIENTS
Mexican Mole sauce
"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!."
2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/8 tablespoon dried minced garlic
1 (10!.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers
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 serveWww@FoodAQ@Com
Mexican Mole sauce
"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!."
2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/8 tablespoon dried minced garlic
1 (10!.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers
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 serveWww@FoodAQ@Com
Roasted Pork Tacos with Mole Sauce Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Kicked Up Bar Food
1 (5-pound) pork butt roast or shoulder roast
6 large garlic cloves
1/2 cup fresh lime juice
1 tablespoon Emeril's Southwest Seasoning, recipe follows
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil plus 2 tablespoons
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon cocoa powder
1/2 teaspoon kosher salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1/2 cup chicken stock
1/2 cup heavy cream
1 pound grated Monterey Jack or Mexican Queso Blanco
20 medium corn tortillas, steamed and covered to keep warm
Cilantro sprigs, for garnish
Lime wedges, for serving
Preheat the oven to 450 degrees F!.
Using a sharp knife, make 6 incisions in the pork roast!. Stuff the garlic cloves in the incisions and pour the lime juice over the pork!. Marinate at room temperature for 30 minutes, turning occasionally!. Season pork with Southwest Seasoning, salt, and pepper!. Rub with 1 tablespoon of the olive oil and place in a roasting pan; roast for 1 hour!.
Reduce the oven temperature to 350 degrees F and continue to cook for 3 1/2 to 4 hours or until the meat is very tender!. Remove from oven and cool for 30 minutes!. Using 2 forks, pull the meat off the bones into small pieces and set aside!.
Increase the oven temperature to 400 degrees F!.
Place the nuts on a baking sheet and bake until toasted and brown, about 6 minutes!. Place the peppers and onions on a baking sheet, drizzle with 1 tablespoon of olive oil, and bake until browned and slightly charred, about 25 minutes!. Remove from the oven and peel, seed and chop the peppers!. In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, cocoa, tamarind paste, salt, dark cane syrup, and the vinegar!. Pulse until combined, stopping once to scrape down the sides of the bowl!. With the machine running, add the remaining cup of oil in a slow steady drizzle until the mixture is smooth and creamy!.
Pour the nut mixture into a saucepan and whisk in the chicken stock and cream!. Bring the sauce up to a boil and reduce to a simmer!. Cook for 2 minutes!. Remove from the heat and keep warm until ready to serve!.
To build the tacos, place some the roasted pork in each tortilla!. Spoon some of the Mole Sauce over the pork!. Place some of the grated cheese on top of the sauce and garnish with fresh cilantro and lime wedges!.Www@FoodAQ@Com
Show: Emeril Live
Episode: Kicked Up Bar Food
1 (5-pound) pork butt roast or shoulder roast
6 large garlic cloves
1/2 cup fresh lime juice
1 tablespoon Emeril's Southwest Seasoning, recipe follows
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil plus 2 tablespoons
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon cocoa powder
1/2 teaspoon kosher salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1/2 cup chicken stock
1/2 cup heavy cream
1 pound grated Monterey Jack or Mexican Queso Blanco
20 medium corn tortillas, steamed and covered to keep warm
Cilantro sprigs, for garnish
Lime wedges, for serving
Preheat the oven to 450 degrees F!.
Using a sharp knife, make 6 incisions in the pork roast!. Stuff the garlic cloves in the incisions and pour the lime juice over the pork!. Marinate at room temperature for 30 minutes, turning occasionally!. Season pork with Southwest Seasoning, salt, and pepper!. Rub with 1 tablespoon of the olive oil and place in a roasting pan; roast for 1 hour!.
Reduce the oven temperature to 350 degrees F and continue to cook for 3 1/2 to 4 hours or until the meat is very tender!. Remove from oven and cool for 30 minutes!. Using 2 forks, pull the meat off the bones into small pieces and set aside!.
Increase the oven temperature to 400 degrees F!.
Place the nuts on a baking sheet and bake until toasted and brown, about 6 minutes!. Place the peppers and onions on a baking sheet, drizzle with 1 tablespoon of olive oil, and bake until browned and slightly charred, about 25 minutes!. Remove from the oven and peel, seed and chop the peppers!. In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, cocoa, tamarind paste, salt, dark cane syrup, and the vinegar!. Pulse until combined, stopping once to scrape down the sides of the bowl!. With the machine running, add the remaining cup of oil in a slow steady drizzle until the mixture is smooth and creamy!.
Pour the nut mixture into a saucepan and whisk in the chicken stock and cream!. Bring the sauce up to a boil and reduce to a simmer!. Cook for 2 minutes!. Remove from the heat and keep warm until ready to serve!.
To build the tacos, place some the roasted pork in each tortilla!. Spoon some of the Mole Sauce over the pork!. Place some of the grated cheese on top of the sauce and garnish with fresh cilantro and lime wedges!.Www@FoodAQ@Com
I think it depends on how authentic you want it to be and also which mole sauce you mean as there are several, the most popular of course being guacamole, did that surprise you!? But I'm sure you mean the chocolate and chilly sauce served with chicken!. I looked it up on my browser and one recipe took three days!!! However I did it myself at home using toasted hot chillies (I got Birdseye ones) used six!. Added some cinnamon, a good pinch, then poured over some chicken stock and mixed well!. Then chopped a couple of bars of good dark chocolate and added that to the hot stock and stirred till it had melted!. Didn't taste quite right so added some sesame oil!. Was better and gave it a good shine!. Served over some grilled chicken legs with rice and salad!. It was pretty yummie but after googling I may have a go at the real thing though where you get those chillies I've no idea!! Good luck and bonne appetit etcWww@FoodAQ@Com
i go to the local mexican bodega, (and there's alot where i live) and buy it, infact i'm not trying to be funny, but my hubbys cuban, and we have many mexican friends, and they also buy it already prepared, just ask in the store which is a good one, and remember there are different moles, some are very brown (from the chocolate), some are red,some are green, depending on the chilies, good luck!.Www@FoodAQ@Com
I make a basic mole , but use molasses instead of chocolate!. And I use double chilies for the heat!.Www@FoodAQ@Com