I need a recipe for an authentic mexican mole. Please help.?!
I need a recipe for an authentic mexican mole. Please help.?
Answers: Authentic Mexican Mole is a bummer to make, although the rewards are well worth it. Get a Diana Kennedy cookbook, she is the only person who has gotten in right when foreigners need explaining. You can also refer to the link. Everyone assumes mole is a chocolate sauce, but it is not so, mole paste is made by grinding many different seeds and spices together and the variations are endless. Mexico hosts a mole festival and it is said you could eat a different mole every day of the year, that is how varied this dish is. Mole with chocolate is just the most known, but not the only one.
I checked some of the recipes and my advice is to use the ones in the link provided because none of them get it right so far, and no mole has ever used bbq sauce as one of their ingredients, and never will, please do not be misled by Americanized variations adapted to American tastes.
Check them out, try a few and you will become hooked for life. Source(s):
http://www.ramekins.com/mole/recipesmole... Try this:http://allrecipes.com/recipe/flavorful-m... Mexican Mole
Ingredients:
1/2 cup onions, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb pork tenderloins, cut into chunks (or chicken)
1/2 cup water
1/2 cup barbecue sauce
1 ounce unsweetened chocolate squares, finely chopped
1/2 teaspoon red pepper flakes
Steps:
1. Cook and stir onion and garlic in oil on medium heat until tender.
2. Add meat, cook and stir on high heat for 5 minutes or until golden brown on all sides.
3. Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 10 minutes or until meat is cooked through.
4. Serve with 2 cups of rice.
Good luck and enjoy! =) when in Oaxaca (wha-ha-ka) some time ago, I had a mole that I just loved. I love chocolate and this one had it in, which explains it. I have had others through the years, but the one with chocolate is my favorite. The owner of the restaurant told me how to make it and after I got back in the states this is how I remember it and still use this recipe today.
I 1/2c. raisins
1/2 a fresh orange, peel and all
1/4 t. cinnamon
several sprigs of fresh cilantro - add more after you taste it
if you like
1/2 t. chili powder
2 teaspoons cumin that has been dry roasted in a heavy skillet
1/3 c. good quality cocoa powder
2 cloves garlic
1/4 small onion
1 shot tequila
juice of 1/2 lime
Cayenne is optional - if you like it warm, add 1/4 t. of it.
Blend all until forms a smooth paste. Smother cut up chicken with it and slow bake with it covered until the chicken is very tender and it falls off the bones. 325 degrees for about 2 hours should do it, or longer. If it is covered it can go 3 and still be nice but it would have to be covered tightly so it doesn't dry out.
If you need to do it fast, fry the chicken until not rubbery in olive oil, spread mole on top and broil for a few minutes.
After you have this, you can adjust it. Adding more juices, less cumin, more chocolate, some oil. You decide how you like it, to your taste.
Enjoy! I don't know the exact recipe (my mom knows how to make it) but I know she uses peanut butter, chili powder, Knorr's seasoning, salt, pepper, skinless chicken, garlic, onions...