Mole De Cacahuate Peanut Mole Mexican Peanut Sauce Recipes

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PEANUT BUTTER-MOLE SAUCE



Peanut Butter-Mole Sauce image

Make this flavorful Peanut Butter Mole Sauce for enchiladas. You don't need special ingredients to make this delicious Peanut Butter Mole Sauce.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 16 servings, 1/4 cup each

Number Of Ingredients 8

2 large ancho chiles, seeded
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 tomatoes, chopped
3/4 cup creamy peanut butter
1/2 cup KRAFT Zesty Italian Dressing
2 slices white bread, torn into bite-size pieces
2 canned chipotle peppers in adobo sauce
1/4 tsp. ground allspice

Steps:

  • Place ancho peppers in small bowl. Add enough hot water to cover peppers; let stand 20 min.
  • Drain peppers; place in blender.
  • Add remaining ingredients; blend until smooth.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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

POLLO EN MOLE (CHICKEN IN MOLE SAUCE)



Pollo En Mole (Chicken in Mole Sauce) image

A chicken dish from the Yucatan Peninsula of Mexico. I found it on a website stating that it came from a family in Cancun.

Provided by coconutcream

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon creamy peanut butter
1 tablespoon chocolate syrup
1 1/2 tablespoons chili powder
1/2 cup tomato sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/2 teaspoon salt
6 warm flour tortillas

Steps:

  • Wash chicken and cut into large chunks.
  • Place in a pot with enough water to cover the chicken and bring to a boil.
  • Reduce heat and simmer on medium for about 15 minutes.
  • Remove all of the broth and add back 1 cup of that broth to the pot.
  • Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
  • Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
  • Serve with warm tortillas.

MOLE DE CACAHUATE - PEANUT MOLE - MEXICAN PEANUT SAUCE



Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce image

Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 3 cups

Number Of Ingredients 14

5 dried guajillo chilies (about an ounce)
3 tablespoons vegetable oil
3 tablespoons white onions, peeled and chopped
2 garlic cloves, peeled and thinly sliced
1 corn tortilla, cut in quarters
2 roma tomatoes, cored and quartered
3/4 cup dry roasted peanuts
2 tablespoons raisins
1 teaspoon dried oregano (Mexican oregano preferred)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
2 cups chicken broth (either homemade, canned or from bouillon cubes)
1 tablespoon cider vinegar
1/4 teaspoon salt

Steps:

  • Cut the dried chilies open; discard seeds stems and veins.
  • Put chilies in bowl of hot water for 25 minutes.
  • Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
  • Transfer to blender or food processor.
  • In same skillet cook the tortilla pieces until crisp and slightly browned.
  • Add to blender with onion.
  • Cook the tomatoes until the skins start to char a bit.
  • Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
  • Drain the chilies (discard water) and add to blender.
  • Add 1 1/4 cups of the broth and add the vinegar and salt.
  • Puree the mixture as much as possible.
  • Pour the mixture through a strainer into a large bowl.
  • Heat the remaining oil in a saucepan and add the mixture.
  • Add the remaining broth and bring to boil then reduce to simmer.
  • Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
  • If sauce gets too thick, add a bit more broth to thin to the desired consistency.

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