Flavorful Mexican Mole Recipes
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
FLAVORFUL MEXICAN MOLE
I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.
Provided by CHEFSKY
Categories Mole Sauce
Time 55m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.n
- In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.n
- Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.n
- Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.n
Nutrition Facts : Calories 38.2 calories, Carbohydrate 3.9 g, Cholesterol 0.1 mg, Fat 2.4 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 35 mg, Sugar 2.4 g
FLAVORFUL MEXICAN MOLE
I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.
Provided by CHEFSKY
Categories Mole Sauce
Time 55m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
- In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
- Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
- Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 3.9 g, Cholesterol 0.1 mg, Fat 2.4 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 35 mg, Sugar 2.4 g
FLAVORFUL MEXICAN MOLE
I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.
Provided by CHEFSKY
Categories Mole Sauce
Time 55m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
- In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
- Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
- Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 3.9 g, Cholesterol 0.1 mg, Fat 2.4 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 35 mg, Sugar 2.4 g
FLAVORFUL MEXICAN MOLE
I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.
Provided by CHEFSKY
Categories Mole Sauce
Time 55m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.n
- In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.n
- Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.n
- Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.n
Nutrition Facts : Calories 38.2 calories, Carbohydrate 3.9 g, Cholesterol 0.1 mg, Fat 2.4 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 35 mg, Sugar 2.4 g
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