Emerils Mole Sauce Recipes

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MOLE PASTE (USED FOR MAKING MOLE SAUCE)



Mole Paste (Used for Making Mole Sauce) image

Adapted from Emeril's recipe, on FoodNetwork,Tequila Marinated Chicken in Mole Sauce, the first step in creating Mole Sauce is to make this paste, which yields 3 1/2 cups. The paste is then further combined with additional chocolate and chicken stock to make an exquisitely complex Mole Sauce to serve with roasted chicken, turkey, pork, fish, Emeril's Tequila Marinated Chicken or in enchiladas. Garnish with the usual in Mexican cuisine, diced avocado, corn tortillas, cilantro, and pickled onion. Since only about a cup is used at a time, the remainder freezes well for use at a later time. I will try this with duck and/or rabbit and get back with you on this one.

Provided by French Terrine

Categories     Sauces

Time 2h

Yield 3 1/2 cups

Number Of Ingredients 22

2 large tomatoes, cored, cut in half, seeds removed (1 1/4 pounds)
1 medium onion, peeled and cut into 1-inch chunks
10 garlic cloves, unpeeled
10 dried ancho chiles, stem removed, seeds reserved
5 dried guajillo chilies, stem removed, seeds reserved
1/4 cup sesame seeds
1 tablespoon black peppercorns
1 cinnamon stick, about 2 inches long
4 whole cloves
2 teaspoons dried Mexican oregano
2 teaspoons dried thyme
1/4 cup toasted almond
1/4 cup dry roasted peanuts
1/4 cup raisins
1 cup chicken stock (plus a little more if necessary)
3 tablespoons cooking oil
3 1/2 ounces mexican chocolate, chopped
1 tablespoon cooking oil
1 (14 1/2 ounce) can fire-roasted tomatoes, pureed in blender
1 cup mole, from recipe above
1 -1 1/2 cup chicken stock
1/2 ounce mexican chocolate, chopped

Steps:

  • Preheat broiler and line a large baking sheet with parchment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves after they have softened, about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized.
  • Heat a large skillet and toast the chilies until just browned and fragrant, being careful not to burn. Place toasted chili pods in a large glass bowl and cover with hot water, allowing to soften.
  • In same skillet toast reserved seeds from chilies and sesame seeds, then transfer to a separate bowl.
  • With skillet still hot, toast the cloves, peppercorns, oregano, thyme, and cinnamon stick a few seconds until fragrant. Then add to bowl with toasted sesame and chili seeds.
  • Once garlic cloves have cooled, peel them and combine in blender with the tomatoes and onions, rehydrated chili pods (do not add in the rehydrating liquid), the toasted seeds and toasted spices, along with the nuts, raisins, and about 1 cup of chicken stock. Puree until smooth and thick, scraping down the sides. (After first trying a food processor, we were able to get a smoother puree using a Ninja style blender).
  • In a large deep pot, heat the cooking oil (I used peanut oil). Once hot, add in the pureed mixture, being careful to avoid splatter burns. Once mixture has come to a boil, lower heat, bring to a simmer and then add 3 1/2 ounces chocolate to the pot.
  • Allow to simmer, stirring frequently, for about an hour until a deeply rich reddish brown shimmer has developed. (I love watching Rick Bayless on the Create Network cook this over an open fire in a large cazuela).
  • Use about a cup of this paste to make your Mole Sauce. Freeze the remainder away in 1 cup containers for a later use.
  • *********************************************************************.
  • To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan.
  • Add pureed fire-roasted tomatoes and saute a few minutes.
  • Add 1 cup of Mole Paste.
  • Stir in remaining 1 cup chicken stock, bring to boil and reduce heat to simmer.
  • Add in 1/2 oz of chopped chocolate. Continue to simmer and add additional stock if necessary, until a suitable consistency, then keep warm until ready to serve.
  • Enjoy with grilled/roasted chicken, turkey, pork, variations with fish, or use to make enchiladas. Delicious with grilled chicken but my goal is to make this with rabbit and/or duck.

Nutrition Facts : Calories 787.7, Fat 45.7, SaturatedFat 8.2, Cholesterol 4.1, Sodium 535.4, Carbohydrate 89.9, Fiber 21.1, Sugar 39.1, Protein 21.8

CHICKEN MOLE



Chicken Mole image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 26

1 (4-pound) chicken, cut into pieces
1 medium white onion, peeled and quartered
5 cloves garlic, peeled and smashed
1 sprig oregano
1 sprig thyme
Cilantro stems
1/2 teaspoon black peppercorns
Steamed white rice or Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
Corn Tortillas, accompaniment
4 dried ancho chiles, stemmed, seeded, and deveined
4 dried mulato chiles
4 pasilla chiles
1 quart chicken stock, reserved from poaching chicken, above
5 tablespoons vegetable oil, divided
2 tablespoons sesame seeds
2 tablespoons shelled unsalted peanuts
1 medium white onion, cut into large dice
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
2 whole cloves
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt

Steps:

  • In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.
  • In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend.
  • In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.
  • To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
  • To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

EMERIL'S MOLE SAUCE



Emeril's Mole Sauce image

This arrived in an email from Cousin Donna just minutes ago. The email contains an attachment that says it's from E-Cookbooks.net and it is the "Insider's Recipes Master Edition". Recipezaar won't allow 1c+1T olive oil on the same line, so it appears twice. I haven't made this, so time and yield are estimates.

Provided by dogsandwoods

Categories     Sauces

Time 1h

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 15

1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nut
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark corn syrup
1 teaspoon distilled white vinegar
1 cup olive oil
1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream

Steps:

  • Preheat oven to 400°F Place the nuts, peppers and onions on a baking sheet.
  • Drizzle with 1T olive oil. Roast for 10-15 minutes.
  • Remove from the oven and peel, seed and chop the peppers.
  • In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil.
  • Puree until creamy, stopping once to scrape the sides of the bowl.
  • Turn the sauce into a saucepan.
  • Whisk in the chicken stock and cream.
  • Bring the sauce up to a boil and reduce to a simmer.
  • Cook for two minutes. Remove from heat and keep warm.

Nutrition Facts : Calories 579, Fat 57.9, SaturatedFat 11.5, Cholesterol 27.8, Sodium 248.3, Carbohydrate 12.9, Fiber 3.2, Sugar 3.5, Protein 7

CHICKEN MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

Steps:

  • Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
  • Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
  • Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
  • Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  • Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
  • Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
  • Photgraph by Con Poulos

COLORADITO (RED OAXACAN MOLE)



Coloradito (Red Oaxacan Mole) image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 23

3 slices French bread
1-ounce Mexican chocolate
Sea salt to taste
3 cups cooked white rice, seasoned
12 corn tortillas, warm
1 large chicken (about 3 1/2 pounds) cut into serving pieces
1 medium white onion, roughly chopped
1 small head of garlic, scored around the middle
4 fresh marjoram or oregano sprigs
4 fresh thyme sprigs
4 sprigs fresh flat-leaf parsley
Sea salt to taste
12 chiles guajillos or chilcostles
1/2 pound (about 2 small) tomatoes, stewed
4 tablespoons melted lard or safflower oil
1/4 cup sesame seeds
1 1/2 tablespoons dried oregano
2 whole cloves
2 whole allspice
1 medium white onion, thickly sliced
9 small garlic cloves, peeled
1 3-inch cinnamon stick, broken into thin strips
1 small ripe plantain, peeled and cut into thick rounds

Steps:

  • Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.
  • Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.
  • Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.
  • Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.
  • Add more lard to the pan and heat; add the onion and garlic and fry until translucent.
  • Add the cinnamon pieces and fry until the onions and garlic are lightly browned.
  • Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.
  • Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.
  • Serve with white rice and tortillas.

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