Peanut Butter Mole Sauce Recipes

PEANUT BUTTER-MOLE SAUCE

Steps:

• Place ancho peppers in small bowl. Add enough hot water to cover peppers; let stand 20 min.
• Drain peppers; place in blender.
• Add remaining ingredients; blend until smooth.

MOLE SAUCE (PEANUT BUTTER BASE)

Steps:

• In blender place broth, tomatoes with green chilies, tortillas, and peanut butter.
• Cover and blend till smooth. May need to do in two batches.
• Turn into pot and bring to boiling. Reduce heat and simmer uncovered 15 to 20 minutes or till thickened, stirring offten.
• Spoon over chicken.
• Bake covered in 350*F oven for 30 or till heated through.

AUTHENTIC MOLE SAUCE

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.

30-MINUTE MOLE

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 DE CACAHUATE - PEANUT MOLE - MEXICAN PEANUT SAUCE

Steps:

• Cut the dried chilies open; discard seeds stems and veins.
• Put chilies in bowl of hot water for 25 minutes.
• Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
• Transfer to blender or food processor.
• In same skillet cook the tortilla pieces until crisp and slightly browned.
• Add to blender with onion.
• Cook the tomatoes until the skins start to char a bit.
• Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
• Drain the chilies (discard water) and add to blender.
• Add 1 1/4 cups of the broth and add the vinegar and salt.
• Puree the mixture as much as possible.
• Pour the mixture through a strainer into a large bowl.
• Heat the remaining oil in a saucepan and add the mixture.
• Add the remaining broth and bring to boil then reduce to simmer.
• Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
• If sauce gets too thick, add a bit more broth to thin to the desired consistency.

MOLE POBLANO SAUCE

Steps:

• Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
• Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.