MEXICAN "MOLE" RUB
A fabulous Mexican mole flavored rub with a faint chocolate undercurrent. Wonderful on pork, chicken, meaty fish like tuna and salmon, and on roasted or grilled portobellos and bell peppers.
Provided by acid.
Categories Mexican
Time 10m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients and mix to blend.
- Can be stored in a jar away from light for 3 months.
Nutrition Facts : Calories 229.1, Fat 6.7, SaturatedFat 1.2, Sodium 3780.5, Carbohydrate 48.4, Fiber 15.1, Sugar 24.8, Protein 7.1
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.
Provided by ROSEP47
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- 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 serve.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g
MOLE RUBBED GRILLED STEAKS WITH CHARRED CORN
This quick recipe features the rich flavors of mole without requiring you to make a sauce from scratch. Combine ancho chile powder, cocoa powder, cumin and cinnamon to make a Mexican-inspired spice rub to massage into your steaks. Grill to juicy, charred perfection and enjoy with buttery corn!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Number Of Ingredients 12
Steps:
- 1. Smash the garlic cloves, sprinkle with a pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix paste in bowl with the olive oil ancho powder, cocoa, cumin, and cinnamon. Rub the spice mixture all over the steaks and set aside for 15 minutes.
- 2. Preheat a grill to high and oil the grate. Lay the steaks on the hottest part of the grill and cook until charred, about 4 minutes. Turn and grill the other side until charred, about 4 minutes more for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes.
- 3. Meanwhile, melt the butter in a medium skillet and add the corn. Cook, shaking and stirring until the corn chars and butter smells nutty, about 5 minutes. Stir in the cilantro and season with salt and pepper. Serve steaks with the corn.
Nutrition Facts : Calories 692, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 202 milligrams, Sodium 353 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 57 grams
MOLE SPICE RUB
Steps:
- Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months or use in the Mole-Rubbed Braised Chicken Thigh Tacos.
- Season the chicken with salt and pepper. Rub both sides of each thigh with some of the mole spice rub.
- Heat the oil in a Dutch oven large enough to fit the chicken thighs in a single layer. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove the chicken to a plate. Remove all but 2 tablespoons of the fat from the pan.
- Add the onion and garlic and cook, stirring, for 4 minutes. Add the broth and cilantro; bring to a simmer. Return the chicken to the pot, reduce the heat to low, cover and cook until the chicken is tender, about 40 minutes. Remove the chicken to a plate and let cool slightly then shred with a fork; discard the bones.
- Meanwhile, continue to cook the braising liquid uncovered until reduced by half and thickened, about 15 minutes. Return the shredded chicken to the pot.
- While the braising liquid is reducing, preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and warm in the oven.
- Heat a small cast-iron pan over medium heat until heated. Remove a warm tortilla from the foil and cook in the dry pan until slightly charred on both sides. Fill with the chicken, top with guacamole, pickled onions and/or shredded cabbage.
AUTHENTIC MOLE FROM VERACRUZ MEXICO
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.
Provided by cervantesbrandi
Categories Poultry
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
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, Fat 88.6, SaturatedFat 20, Cholesterol 246.2, Sodium 361.1, Carbohydrate 42.7, Fiber 9.1, Sugar 12.2, Protein 63.6
AUTHENTIC MOLE SAUCE
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 Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 22
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, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g
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