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
TOFU WITH MEXICAN MOLE SAUCE
Make and share this Tofu With Mexican Mole Sauce recipe from Food.com.
Provided by Jmommy209
Categories Soy/Tofu
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan over high heat; saute the onions and green pepper until the onions are browned, about 8 minutes.
- Add the garlic and saute for 30 more seconds.
- Lower the heat to medium-low and add the tomatoes, chilies, cinnamon and thyme.
- Stir until the mixture reaches the consistency of a paste, about 5 more minutes.
- Add the stock and cilantro; simmer on very low heat for 30 minutes.
- Stir in the cocoa until it is combined and simmer for another 10 minutes.
- Season with salt.
- Heat the vegatable oil in a skillet over medium-high heat; add the tofu, lightly browning both sides, about 3 minutes per side.
- Place 3 slices of tofu on each of 6 plates; cover evenly with the mole sauce.
Nutrition Facts : Calories 269.7, Fat 17.2, SaturatedFat 3.3, Sodium 423.3, Carbohydrate 15.6, Fiber 5.9, Sugar 6, Protein 21
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.
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PUMPKIN MOLE WITH GRILLED TOFU AND MEXICAN TOMATO RICE
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4.8/5 (16)Category EntreesCuisine MexicanTotal Time 55 mins
- In a dry pot toast the ancho chiles and pepitas over medium heat until they are fragrant, the chiles are pliable and the pepitas are starting to brown, 3-5 minutes. Remove from heat. Remove the stems and seeds from the ancho chiles and cover with boiling hot water and leave to soften as it cools.
- In the same pot heat the oil over medium and sauté the onion until it starts to brown, about 5 minutes. Add the garlic and cook until it's fragrant and turning golden, about 2 minutes.
- Transfer the onion and garlic to a blender along with the pepitas, canned pumpkin, tomato sauce, vegetable broth, soices, 1/2 tsp of salt, and 1 tbsp of sugar. Drain the ancho chiles and add those as well. Blend until you have a smooth sauce, then transfer back to the pot.
- Cover the pot, leaving it ajar, and bring the sauce to a simmer. Cook on low for about 30 minutes to bring all the flavors together. Taste the sauce and add more salt to taste, and add more sugar to balance the spices if needed. The sauce can be made a day or two in advance and reheats really well.
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