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
SOLEDAD'S MOLE
Los Angeles restaurateur Soledad Lopez shares her recipe for a traditional Oaxacan chicken dish that includes Mole.
Provided by Martha Stewart
Categories Mexican Recipes
Yield Makes 10 to 12 cups
Number Of Ingredients 24
Steps:
- In a large dry skillet over medium heat, toast ancho, guajillo, and cascabel chiles in batches until fragrant but not burned, 2 to 3 minutes. Transfer to a large bowl, add 6 cups hot water, and let soak for 1 hour.
- In the same dry skillet, toast sesame seeds, shaking pan constantly, until golden brown and fragrant, about 3 minutes. Transfer to a large bowl. Repeat process with peanuts, almonds, and pecans. Add raisins to skillet, and cook for about 30 seconds. Add to bowl with nut mixture.
- Raise heat under the skillet to medium-high, and add onions and garlic. Cook until slightly charred; add to bowl with the nuts.
- In a medium skillet, heat oil over medium-high heat. Add plantains, and cook until golden; add to bowl with nut mixture.
- Place tortilla directly over a medium flame, turning it until blackened. Add to bowl with nut mixture.
- Bring a large pot of water to a boil. Add tomatoes, and cook for 3 minutes; use a slotted spoon to transfer to bowl with the nut mixture. Add tomatillos to boiling water, and cook for 3 minutes. Use a slotted spoon to transfer to bowl with nut mixture.
- In a large stockpot, cook cinnamon stick, peppercorns, and cloves over medium heat until fragrant, 10 to 20 seconds. Add the soaked chiles with their liquid, the nut mixture, the bread, thyme, and oregano. Remove from heat.
- Use an immersion blender to puree (or puree in batches in a blender). Strain through a medium sieve into a second stockpot. Cook over low heat, stirring occasionally and taking care not to burn, for 2 hours. Add chocolate, stirring, until completely melted. If using for tamales, thin with chicken stock to a pouring consistency.
MOLE NEGRO OAXAQUENO: OAXACAN BLACK MOLE
Steps:
- In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.
- Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
- In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.
- Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.
- Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.
- Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
- In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.
- Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
- Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.
- Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
- To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.
- You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.
- Inspired by Maria Taboada and Paula Martinez
MOLE NEGRO OR DARK MOLE
Steps:
- Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.
- Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.
- In a large saucepan, heat corn oil over low flame. Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside.
- Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.
- In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce.
- In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you'd like. Warm sauce for another 30 minutes over a low flame.
REDDISH MOLE (COLORADITO)
Provided by Amanda Hesser
Categories dinner, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place the pork butt, head of garlic, 1 teaspoon of bruised black peppercorns, bay leaves and 1 teaspoon salt in a 5 to 6 quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat and immediately reduce the heat to low. Remove any foam that collects on top. Simmer, partly covered, until the meat is tender, about 2 to 2 1/2 hours.
- Lift out the pork, letting it drain well, and let cool to room temperature. Raise the heat to high and boil the stock until reduced to about 6 to 8 cups. Strain the stock through a fine-mesh seive, discarding the solids; let sit until the fat can be skimmed off (or refrigerate several hours and lift off the solidified fat). Reserve.
- Remove and discard any visible fat from the pork butt. Pull the meat from the bones, carefully tear it into long shreds, and refrigerate if not using at once. You should have about 3 to 4 cups.
- In a food processor, crush the bread to fine crumbs. You should have about 1 cup. Set aside. Place the ancho and guajillo chiles in a bowl. Pour over boiling water to cover, and let soak for 20 minutes. Meanwhile, in a spice grinder, coffee grinder or with a mortar and pestle, grind together the canela, cloves and remaining 5 peppercorns. Set aside. Drain the soaked chiles and reserve.
- In a medium skillet, heat half the lard over medium heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, minced garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins and almonds. Cook, uncovered, stirring frequently, for 15 minutes.
- Let this cooked mixture cool for about 10 minutes, then place half the mixture in a food processor with 1 cup of the reserved pork broth and half the drained chiles. Process to a smooth puree (about 3 minutes on high). Repeat with the remaining sauce mixture, another cup of pork broth, and the remaining chiles.
- In a large Dutch oven or deep skillet, heat the remaining lard over medium high heat until rippling. Add the pureed mixture, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cook, covered, stirring frequently, for 15 to 20 minutes, until the chiles lose the raw edge of their flavor. Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes. Stir in the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt.
- Stir in the reserved shredded pork. Cook, partly covered, stirring occasionally, just until heated through, 7 to 10 minutes. Taste for seasoning. Serve.
SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO
Los Angeles restaurateur Soledad Lopez shares her recipe for a traditional Oaxacan chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Place chicken, garlic, and peppercorns in a medium stockpot. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat, and simmer until cooked through, 35 to 45 minutes. Strain through a fine mesh sieve, reserving liquid. Let chicken stand until cool enough to handle. Remove meat, and shred into bite-size pieces; set aside. Discard skin and bones.
- If banana leaves are thick and not supple, they need to be steamed: Pour a couple of inches of water in a large pot, and bring to a boil, then reduce to a simmer. Roll banana leaves loosely, and arrange in a steamer basket. Place basket over water, cover, and steam leaves until pliable, about 30 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, combine masa, 1/2 cup reserved chicken-cooking liquid (freeze remaining liquid for another use), salt, and shortening, and beat on medium until light and fluffy, 3 to 5 minutes; set aside
- Place a 12-inch piece of banana leaf on a flat work surface (if leaves are smaller, you can use a few to create one larger surface). Spread a very thin layer of the masa mixture (about 1/4 inch thick) over the banana leaf, leaving a 1-inch border. Place 1/2 cup of shredded chicken in center of the masa. Pour 1/4 cup mole over chicken. Fold edges up and over to enclose filling and form a packet. Repeat with remaining leaves, masa, chicken, and mole (reserve 1 1/2 cups mole for serving).
- Bring a pot of water to a boil, then reduce to a simmer. Arrange masa packets in steamer. Place over water, cover, and steam for 1 hour.
- To serve, use a serrated knife to cut a cross in the center of the package. Pull back corners, exposing tamale. Drizzle with remaining mole, and sprinkle with sesame seeds.
MOLE VERDE
Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over Mexican rice with roasted cauliflower.
Provided by Jocelyn Ramirez
Categories sauces and gravies
Time 1h
Yield 8 cups (8 to 10 servings)
Number Of Ingredients 18
Steps:
- Add the tomatillos, poblano, onion, serrano chiles and garlic to a large preheated comal or cast-iron skillet set over medium heat. Cook everything until lightly charred and soft on all sides, about 20 minutes. The poblano should take the longest to cook, while the garlic cloves will be done in about 5 to 8 minutes.
- Meanwhile, heat a dry small to medium skillet over medium. Once warmed, toast the sesame seeds, stirring constantly, until golden and fragrant, 4 to 5 minutes. Add the toasted seeds to a large bowl and set aside.
- Toast the pepitas in the same skillet, stirring constantly, until golden, popped and fragrant, 4 to 5 minutes. Add them to the bowl with sesame seeds.
- Toast the almonds in the same skillet, stirring constantly, until lightly seared and fragrant, 4 to 5 minutes. Add them to the bowl with the seeds.
- Toast the bay leaves and cloves until the leaves lightly brown and the cloves become fragrant, 1 to 2 minutes. Add to the same bowl with the seeds.
- Stem and seed the charred chiles, and add them along with the remaining charred ingredients and the toasted ingredients to a blender. Add the romaine, cilantro, epazote, hoja santa (if using) and 2 ½ cups vegetable stock. Blend until almost smooth yet slightly lumpy and textured. Use more of the vegetable stock as needed to smooth out the mixture. If you don't have a high-powered blender, you may need to blend in two batches, adding equal amounts of the wet and dry ingredients to each batch.
- Heat a large, deep pot over medium-low. Once warmed, add the oil. Once the oil is hot and shimmering, carefully add the mole from the blender. There will be some splatter. Stir in the salt and simmer the mole for 15 to 20 minutes, until the flavors meld together, stirring occasionally to make sure the mole doesn't burn at the bottom of the pot.
- Serve with seared mushrooms, tofu steaks or roasted cauliflower, paired with Mexican rice. Extra mole can be kept in the refrigerator for up to a week or frozen for up to 3 months in an airtight container.
STEPH'S SLOW COOKER BEEF MOLE
My husband owns a Mexican restaurant, so I'm always in the kitchen trying out new things. This recipe is a big hit with our customers! If you like it spicy, just add more hot sauce. I've even tried it with diced jalapenos and it's fabulous! I like to serve this dish with warm flour tortillas.
Provided by zoeandelvis
Categories Everyday Cooking Slow Cooker Main Dishes Beef
Time 3h5m
Yield 4
Number Of Ingredients 11
Steps:
- Combine beef, tomatoes, chiles, onion, water, cocoa, sugar, oil, cumin, garlic powder, and hot sauce in a slow cooker.
- Cover and cook on Low until meat is fork-tender, 3 to 4 hours.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 13.6 g, Cholesterol 62.5 mg, Fat 18.2 g, Fiber 2.4 g, Protein 20.4 g, SaturatedFat 6.6 g, Sodium 657.3 mg, Sugar 7.2 g
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