EASY MOLE RECIPE
This EASY Mole recipe makes a delicious and rich sauce. It's made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.
Provided by Maggie Unzueta
Categories Condiment
Time 23m
Number Of Ingredients 13
Steps:
- In a large skillet, roast the tomatoes.
- Add the dried ancho chile.
- Toast for 1 minute on each side.
- Remove immediately.
- If the chile burns, the sauce will be bitter.
- Continue roasting the tomatoes while you boil 4 cups of water.
- Remove the stems and open up the anchos to remove the seeds.
- Discard the stems and the seeds.
- Place the anchos inside the boiling water.
- Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
- Roast the tomatoes on all sides.
- Add the onion, garlic, and bread to the skillet.
- Char all the sides of the onions as well.
- Remove the garlic and bread once toasted.
- Remove the onions and tomatoes once they are ready.
- Discard the water from the dried chiles.
- Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
- Add 1 cup of water.
- Blend until smooth.
- Heat the olive oil in a stock pot.
- Place a strainer over the top of the stock pot.
- Carefully and slowly strain the mole sauce into the stock pot.
- Remove strainer.
- Add the chicken broth and Mexican chocolate tablet.
- Stir until the chocolate has melted.
- Taste it. If you want it sweeter, add 1 tbsp sugar.
- Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
- Once the chicken is fully heated, it's ready!
- Serve with rice and tortillas. Enjoy!
Nutrition Facts : Calories 360 kcal, Carbohydrate 49 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 746 mg, Fiber 17 g, Sugar 27 g, ServingSize 1 serving
MOLE PUDDING
A Mexican twist to chocolate pudding. Great ending for taco night! Serve warm with vanilla ice cream or chill and serve with whipped cream.
Provided by Lanilu
Categories Mole Sauce
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.n
- Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.n
Nutrition Facts : Calories 271.9 calories, Carbohydrate 45.3 g, Cholesterol 61.5 mg, Fat 6.5 g, Fiber 4.3 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 346.2 mg, Sugar 31.3 g
30-MINUTE MOLE
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
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.
MOLE NEW MEXICAN WEDDING COOKIES
Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. - Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.
Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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