30 Minute Mole Recipes

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MOLE CHILI



Mole Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

3 ancho chiles, stemmed and seeded
1 quart beef stock
1 tablespoon vegetable oil
4 slices lean, smoky bacon, chopped
2 pounds ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes
2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
1 tablespoon coriander, a palmful
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Salt, if necessary
2 cups shredded or crumbled extra-sharp white Cheddar
1 small red onion, finely chopped

Steps:

  • Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
  • Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
  • Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
  • Add the anchos with the stock to a food processor and puree until smooth. Set aside.
  • Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
  • Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

30-MINUTE MOLE



30-Minute Mole image

Several styles of mole - negro, colorado, verde and so many more - span different regions throughout Mexico, and the formulas vary from family to family. Mole is often viewed as intimidating, a sauce that requires toasting each ingredient individually, pounding them down to a paste and then cooking over low heat for hours to achieve layers of flavor. Although this recipe will never stand up to the mole an abuelita has been making for more than half her life, it will satiate the craving for homemade mole on a weeknight. Shortcuts like using roasted peanut butter and tahini help create this satisfying sauce in just 30 minutes. It's perfect for serving over just about anything: roasted mushrooms or seared cauliflower, jackfruit or tofu. It can even be tossed with cooked rice noodles.

Provided by Jocelyn Ramirez

Categories     sauces and gravies

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 17

3 cups unsalted vegetable broth or water
3 tablespoons neutral oil, such as canola
3 dried pasilla chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
1 medium yellow onion, coarsely chopped
4 garlic cloves, minced
6 tablespoons unsalted roasted natural peanut butter or almond butter
3 tablespoons tahini
2 tablespoons turbinado or raw sugar
2 tablespoons cacao or unsweetened cocoa powder
1/4 cup dark chocolate chips or chunks
1 tablespoon dried oregano, preferably Mexican
1/4 teaspoon plus 1/8 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 6-inch corn tortilla, toasted, or 1 tostada
Salt and pepper
Seared cauliflower or other vegetables or proteins, for serving

Steps:

  • Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
  • Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
  • Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Serve with cauliflower or vegetable or protein of your choice.

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