Easy Mole From Prepared Paste Recipes

EASY MOLE RECIPE

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!

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.

MOLE (MO-LAY) SAUCE

Steps:

• Heat oil in a large saucepan over med.
• low heat.
• Add onion, garlic, oregano, cumin and cinnamon.
• Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
• Mix in chili powder and flour, stir for 3 minutes.
• Gradually whisk in chicken broth.
• Increase heat to med. high.
• Boil until reduced, about 35 minutes, stirring occasionally.
• Remove from heat.
• Whisk in chocolate; season with salt and pepper, if desired.

MEXICAN MOLE SAUCE

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.

CHICKEN WITH QUICK MOLE SAUCE

Steps:

• Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
• Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.

A SIMPLE MOLE ROJO RECIPE

Steps:

• Gather the ingredients.
• Heat the lard in a large skillet over medium-low to medium heat.
• Add the onion and garlic and cook until the onions become translucent, about 8 to 10 minutes. When the onion softens enough to drape over your spatula, set the skillet aside. Reserve.
• In a high-speed blender, puree the roasted tomatoes with the peanuts or peanut butter.
• Add the Mexican oregano, cinnamon, anise seeds, peppercorns, thyme, clove, and cocoa powder and blend at high speed to make a smooth paste.
• Add the reserved sautéed onions to the blender and puree again until the mixture becomes very smooth.
• Add the raisins and soaked chiles and blend into a smooth paste.
• Pour 4 cups of chicken broth in a medium pot, and reserve 1/4 for later use.
• Whisk the masa with the reserved 1/4 cup of chicken broth to create a roux.
• Stir the roux into the pot and whisk until smooth.
• Add the pureed ingredients to the pan. Cover and simmer for 1 hour until the mole turns thick and aromatic.
• Uncover, taste, and add salt, if needed.
• Use your homemade mole as a sauce over your preferred dishes. Enjoy!

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

Steps:

• For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
• For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
• To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

CHICKEN WINGS WITH EASY MOLE SAUCE

Steps:

• In a large heavy skillet sauté the onion in the oil over moderately high heat, stirring, until it is golden brown. In a mortar with a pestle crush the coriander seeds and the aniseed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt to taste and simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
• While the sauce is cooking cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. Pat the wings dry, season them with salt and pepper, and on the oiled rack of a broiler pan broil them, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they are golden. Turn the wings and broil them for 10 minutes more, or until they are golden. In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency. Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes. Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.