Ancho Mole Recipes

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AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

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

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

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

EASY MOLE RECIPE



Easy Mole Recipe image

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

2 tomatoes
3-4 chile ancho
5 cups water ((divided))
1/4 bread ((such as bolillo or telera))
1/2 onion
2 garlic cloves
pinch cumin
1 tspn salt
1/2 tspn pepper
1 tablet Mexican chocolate ((such as Abuelita or Ibarra))
2 tbsp olive oil
1 cup chicken broth
1 tbsp sugar ((optional))

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

CHICKEN IN PUMPKIN-ANCHO MOLE SAUCE



Chicken in Pumpkin-Ancho Mole Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 24

8 cups water, divided
1/2 cup kosher salt
1/2 cup sugar
1 bay leaf
1 (3-inch) cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
6 bone-in, skinless chicken breasts
5 ancho chiles (dried poblano peppers)
2 large jalapenos, halved
1 large onion, quartered
3 Roma tomatoes, halved and seeded
4 whole garlic cloves
1 teaspoon whole cumin seeds
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 cup pumpkin seeds
1 large bunch cilantro leaves, plus more for garnish
16 corn tortillas, kept warm
2 limes, cut into 8 wedges
2 avocados, halved, pitted and flesh sliced
1/2 head iceberg lettuce, shredded
1 red onion, thinly sliced
1 bunch radishes, thinly sliced

Steps:

  • In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened.
  • Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes. Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed.
  • Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes. Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes. Garnish with cilantro leaves and enjoy.

ANCHO AND CHIPOTLE MOLE



Ancho and Chipotle Mole image

The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew. Cooking time is chill time. MAKE AHEAD: The sauce can be refrigerated for 3 weeks. Recipe is a Food and Wine staff favorite from Marcia Kiesel. December 2001.

Provided by NcMysteryShopper

Categories     Mexican

Time 1h

Yield 6 4-Ounce Jars

Number Of Ingredients 13

2 large ancho chilies
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 teaspoons cumin seeds
1 cinnamon stick, broken
3 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil
10 garlic cloves, thinly sliced
2 tablespoons tomato paste
2 1/2 ounces bittersweet chocolate, coarsely chopped
salt

Steps:

  • In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
  • Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
  • In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
  • Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
  • In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

ANCHO MOLE



Ancho Mole image

Categories     Chocolate     Pepper     Tomato     Vegetable     Thanksgiving     Hot Pepper     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 10

4 dried ancho chiles, stemmed, seeded
4 cups warm water
1/2 cup canola oil or vegetable oil
1/2 cup almonds, chopped
1/2 cup lightly salted dry-roasted peanuts
1/2 cup raisins
1/4 cup sesame seeds
4 whole canned plum tomatoes (from 14 1/2-ounce can), drained
2 3/4 cups (or more) water
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
  • Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)

ANCHO MOLE COOKIES



Ancho Mole Cookies image

Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.

Provided by Rick Martinez

Categories     Bon Appétit     Dessert     Cookies     Chile Pepper     Dried Fruit     Nut     Cinnamon     Dark Chocolate     Sesame     Christmas     Winter     Soy Free     Vegetarian     Kid-Friendly     Peanut Free

Yield Makes about 48

Number Of Ingredients 15

1 cup (140 g) nuts (such as blanched hazelnuts, blanched almonds, or walnuts)
1¼ cups (185 g; or more) raw sesame seeds, divided
⅓ cup (54 g) ancho powder (pure ground ancho chiles, not ancho chile powder, which has added salt, cumin, and other spices)
¼ cup agave syrup, preferably dark
2 cups (256 g) all-purpose flour
¼ tsp. baking powder
¼ tsp. ground cinnamon
12 Tbsp. unsalted butter, room temperature
½ cup (100 g) sugar
1¾ tsp. kosher salt
3 large egg yolks
1 Tbsp. vanilla extract or vanilla bean paste
¾ cup (130 g) dried fruit (such as papaya, mango, or pineapple), cut into (¾") pieces
¾ cup (110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
1 large egg white, lightly beaten

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
  • Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.
  • Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.
  • Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you're aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.
  • Working one at a time, unwrap logs and brush sides with egg white. Working on baking sheet, sprinkle sides with remaining 1 cup sesame seeds and gently press to coat. Surface should be covered; use more sesame if needed. Freeze logs on baking sheet, uncovered, until surface is very firm but not frozen solid, about 1 hour.
  • Preheat oven to 350°F. Slice a log crosswise into ¼"-thick triangles and divide cookies between 2 parchment-lined baking sheets, spacing 1" apart. (If dough is soft or starts to lose its shape, freeze 10 minutes before continuing.) Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are just set, about 10 minutes. Let cool on baking sheets. Transfer cookies to a platter or airtight container and line baking sheets with fresh sheets of parchment paper. Repeat process with remaining dough.
  • Do Ahead: Dough can be rolled into logs 3 days ahead; refrigerate. Transfer to freezer 30 minutes before slicing. Cookies can be baked 1 day ahead; store airtight at room temperature.

More about "ancho mole recipes"

ANCHO MOLE COOKIES RECIPE | BON APPéTIT
ancho-mole-cookies-recipe-bon-apptit image
2019-11-19 Step 2. Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using …
From bonappetit.com
4.4/5 (15)
Estimated Reading Time 3 mins
Servings 48
  • Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
  • Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.
  • Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.
  • Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.


ANNA JONES’ RECIPE FOR ANCHO CHILLI AND PEANUT MOLE WITH ...
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2019-09-06 Ancho chilli and peanut mole. This recipe makes four portions of the mole sauce: one to use in the recipe with the roast veg, and three to store in …
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Estimated Reading Time 5 mins


ANCHO CHILE RECIPE & NUTRITION - PRECISION NUTRITION'S ...
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2017-06-12 Recipe: ANCHO CHILE MOLE SAUCE. Mole is a traditional Mexican sauce, typically with a base of lightly charred chiles, toasted nuts or seeds, …
From precisionnutrition.com
Servings 4-6
Estimated Reading Time 6 mins


ANCHO AND CHIPOTLE MOLE RECIPE | MYRECIPES

From myrecipes.com
Servings 6
Published 2004-06-10
  • In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
  • Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes.
  • In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool.
  • Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes.
  • In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth.


GRILLED STEAKS WITH ANCHO MOLE SAUCE RECIPE - LOUIS ...
2013-12-07 Grilled Steaks with Ancho Mole Sauce. Be the first to rate & review! In Texas, every cook has his or her own closely guarded recipe for the Mexican chocolate-and-chile sauce …
From foodandwine.com
Servings 6
Total Time 2 hrs
Category Steak Cuts
  • In a medium saucepan, toast the sesame seeds over moderate heat until golden. Add the Salsa Roja, stock, chocolate, raisins, cinnamon and nutmeg. Cook over moderate heat, stirring, until the chocolate has melted, about 4 minutes. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper and return to the saucepan.
  • Brush each steak with 1 tablespoon of the mole sauce and let the steaks stand at room temperature for 1 hour.
  • Light a grill. Season the steaks on both sides with salt and pepper. Grill them over high heat for 3 to 4 minutes per side for rare to medium-rare meat. Transfer to a platter and let rest for 5 minutes.
  • Meanwhile, bring the remaining mole sauce to a simmer. Whisk in the butter, 1 tablespoon at a time. Serve the steaks with the mole sauce on the side.


ANCHO AND CHIPOTLE MOLE RECIPE - MARCIA KIESEL | FOOD & WINE

From foodandwine.com
Servings 6
Published 2013-12-07
  • In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
  • Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes.
  • In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool.
  • Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes.
  • In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth.


ANCHO MOLE RECIPE | BON APPéTIT
2005-11-01 Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk …
From bonappetit.com
Servings 4
  • Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
  • Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)


MOLE POBLANO RECIPE | MEXICAN PLEASE
2020-12-11 Rinse and de-stem 2-3 Roma tomatoes. Roast the tomatoes in a 400F oven for 20-30 minutes. Roughly chop 1/2 onion and peel 6 garlic cloves. Add a glug of oil to a skillet over …
From mexicanplease.com
4.8/5 (6)
Category Main Course
Cuisine Mexican
Calories 222 per serving
  • Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed.
  • Roast the chile pieces for 1-2 minutes in a 400F oven. Alternatively, you can flash roast them in a skillet on the stovetop for 15-30 seconds per side. Once roasted, add the chile pieces to a bowl and cover with hot tap water. Let the chiles reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
  • Roughly chop 1/2 onion and peel 6 garlic cloves. Add a glug of oil to a skillet over medium heat and saute the onions and whole garlic cloves until lightly browned. Once cooked, add the onion-garlic mixture to the blender.


ROAST DUCK WITH MOLE SPICE RUB AND APRICOT MOLE SAUCE ...
2015-12-13 2 c Ancho and Apricot Mole (recipe below) Instructions. Mix all rub ingredients together in a small bowl. Remove the ducks from their packaging and remove anything inside …
From curiouscuisiniere.com
Reviews 18
Servings 6-8
Cuisine Mexican
Category Dinner
  • Rub the skin and inside the body cavity of the duck with the Mole Rub. Truss the duck by wrapping kitchen twine around the wings/neck flap and legs/tail to hold them in place. Place the seasoned and trussed ducks on a platter and refrigerate, covered, overnight.
  • One hour before you are ready to cook the ducks, remove them from the refrigerator to let them come to room temperature.


PUMPKIN AND ANCHO CHILE MOLE - PATI JINICH
2011-10-25 Pumpkin and Ancho Chile Mole. Mole de Chile Ancho y Calabaza. Print. Share. Share on Twitter; Share on Facebook; Share via text; Recipe Yield. 6 servings. Cooking time. …
From patijinich.com
4.8/5 (5)
Servings 6
Cuisine Mexican
Category Main Course
  • Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.
  • In an already hot skillet or comal set over medium-low heat, toast the ancho chiles for about 15 to 20 seconds per side, until they brown and crisp without burning. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes until they are plumped up and rehydrated.
  • In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.
  • Place the onion, garlic, chiles, 1/2 cup of chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.


MOLE POBLANO - CHILI PEPPER MADNESS
2021-05-03 This mole poblano recipe is a classic Mexican mole made with a puree of chili peppers, chocolate, toasted nuts, seeds and lots of seasonings and big flavor. We’re making …
From chilipeppermadness.com
5/5 (3)
Category Main Course, Sauce
Cuisine Mexican
Calories 52 per serving
  • Remove the stems and seeds from the dried chilies. Reserve 3 tablespoons of the seeds and set aside. Cut the peppers into flat pieces.
  • Heat a pan to medium heat. Add the reserved pepper seeds, sesame seeds, peppercorns, cloves, coriander seeds, and anise seeds. Dry toast for 1-2 minutes, until they become fragrant. Do not burn.
  • Heat ½ cup pork lard or oil in a large pan until melted and hot. Add the plantain and cook for 2 minutes, until they begin to soften.
  • Heat the same pan back to medium heat. Add more lard or oil if needed. Add the onion and cook for 3-4 minutes, or until it softens up.


25 OF THE MOST AMAZING ANCHO PASTE RECIPES

From eatwineblog.com
  • White bean chili with corn chip crunch. This is a simple recipe, elevated with the addition of crispy corn chips. They add texture and saltiness to the dish and make eating more interesting.
  • Ancho chili and peanut mole with quick tortillas. This mole sauce is indulgent and rich, perfect for topping roasted vegetables with. I recommend using new potatoes, banana shallots, corn, and butternut squash to fill your tortillas.
  • Smoky ancho chile sauce pinto bean soup with Orecchiette pasta. This soup is made into a filling meal with the addition of Orecchiette pasta. This is also known as little ear pasta and is the perfect style to use for this dish.
  • Ancho glazed chicken. This recipe calls for the chicken to be marinated in an ancho chile paste overnight. This allows the flavors to permeate deeply into the meat, making it moist and flavorful.
  • Angel hair pasta with ancho paste. This is a super simple dinner recipe that can be made in next to no time. The pasta can be bulked out with the addition of some chicken breast.
  • Tex-Mex ancho chile gravy enchiladas. Enchiladas are a classic Mexican dish, and this recipe is something special. The recipe is just for the gravy to top the enchiladas before cooking.
  • Red chili and honey-glazed turkey with ancho pan gravy. The gravy this recipe produces is somewhat reminiscent of mole poblano, a classic Mexican sauce.
  • Achiote butter-basted turkey with ancho chili gravy. Achiote paste is a spiced vinegar sauce with an earthy flavor. When you combine this with creamy butter to baste the turkey you produce insanely rich and moist meat.
  • Sticky ancho-roasted chicken thighs with rosemary and ginger. This recipe combines many different flavors to create a unique twist on a chicken thigh.
  • Chicken mole with coriander rice. Mole is a classic South American stew, similar to a chili con carne. This recipe is sweet, rich, and spicy. The dish incorporates ancho chiles, chocolate, and ground nuts to give a rounded flavor profile.


MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE
The most common peppers used in a mole are Mulato, Ancho, or Chipotle. Many recipes also call for the use of chocolate. Mole can vary in ingredients, consistency, and even color. Some mole is green instead of brown. And it can be thick or thin. Challenges of Making Mole. Attempting to make mole from scratch isn’t an easy feat. The ingredients alone make a mole …
From blog.amigofoods.com
Estimated Reading Time 6 mins


CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
2020-10-06 Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, …
From patijinich.com
4.8/5 (6)
Servings 4-5
Cuisine Mexican
Category Main Dish


ANCHO CHILE SAUCE (REVISIONIST MOLE) | THE SPLENDID TABLE
2000-12-12 Drain the ancho chiles and add to the mixture. Blend at high speed until smooth, about 1 minute. In a large nonstick skillet, combine the oil and onions, cover and cook over low heat until the onions have begun to release some liquid, about 5 minutes. Uncover, increase the heat to moderate, and sauté the onions until golden brown, 10 to 15 ...
From splendidtable.org


BEEF CHILI WITH ANCHO MOLE AND CUMIN RECIPES
Beef Chili with Ancho, Mole, and Cumin Recipe. See original recipe at: epicurious.com. kept by minerva518 recipe by Epicurious. Categories: Beef; Chili; print. Ingredients: 1 tablespoon cumin seeds 4 bacon slices, chopped 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes 1 large onion, chopped (about 2 cups) 4 large ...
From tfrecipes.com


ANCHO CHILE MEATLOAF WITH ROJO MOLE RECIPE BY TASTY
Dec 30, 2017 - Beef Chili with Ancho, Mole, and Cumin Recipe. Dec 30, 2017 - Beef Chili with Ancho, Mole, and Cumin Recipe. Dec 30, 2017 - Beef Chili with Ancho, Mole, and Cumin Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or ...
From tfrecipes.com


CHOCOLATE ANCHO CHILI MOLE RECIPE - COOKEATSHARE
Themes / Chocolate ancho chili mole recipe (0) Chocolate Recipe. Chocolate Recipe, Chocolarious is packed with chocolate recipes, as well as tips for how. Chocolate Seduction. indulgence now and then - try a few of these recipes!, main ingredient: Chocolate. July 4th Recipes - All American Food! Food!, Spice up this 4th of July with recipes sure to keep …
From cookeatshare.com


ANCHO MOLE COOKIES | RECIPE | HOLIDAY COOKIES, RECIPES, FOOD
Apr 25, 2020 - Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
From pinterest.ca


ANCHO AND CHIPOTLE MOLE RECIPE - FOOD NEWS
Get one of our Ancho and chipotle mole recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Ancho-Chipotle Sauce Bailey Farms dried ancho chiles, small yellow onion, chipotle chile, garlic cloves and 2 more Chipotle Sauce - Chili Pepper Madness sour cream, cumin, garlic powder, cayenne powder, chopped cilantro and 3 more . 1. In a bowl, …
From foodnewsnews.com


ANCHO MOLE COOKIES | RECIPE | MEXICAN MOLE, COOKIE RECIPES ...
Nov 22, 2019 - Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually inspired by the Mesoamerican pyramids? Hold these cookies up to the light to appreciate the stained-glass effect of the dried fruit. And inside? Chocolate, hazelnuts, the subtle burn of …
From pinterest.ca


ANCHO MOLE COOKIES – COOKING IN MEXICO
2021-04-22 But the Ancho Mole Cookies sure tasted good, despite being less than the perfect triangles I was hoping for. Epicurious had the recipe for Ancho Mole Cookies on their web site recently, and as soon as I saw it, I knew I was going to make it. The combination of chocolate, chile, cinnamon, sesame seeds, fruit, and nuts — ingredients in a classic mole sauce –was …
From kathleeniscookinginmexico.wordpress.com


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