Mole Poblano Sauce Recipes

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CLASSIC MOLE POBLANO SAUCE WITH CHICKEN



Classic Mole Poblano Sauce With Chicken image

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.

Provided by Rita1652

Categories     Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 23

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 garlic cloves, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
water or rum
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate square, to taste (or Mexican Chocolate, (or more)
4 boneless skinless chicken breasts
salt
pepper
paprika, to taste
corn kernel
cilantro
tomatillo

Steps:

  • Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
  • Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.

Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34

MOLE POBLANO



Mole Poblano image

You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield 8-1/2 cups.

Number Of Ingredients 16

3 medium tomatoes, coarsely chopped
6 each dried ancho, mulato and pasilla chilies, stems and seeds removed
10 tablespoons shortening, divided
1/4 cup sesame seeds, toasted
1/4 teaspoon each coriander seeds and aniseed, toasted
10 whole peppercorns
4 whole cloves
1 cinnamon stick (1/2 inch)
1/4 cup chopped almonds
1/4 cup salted pumpkin seeds or pepitas
3 garlic cloves, peeled
1/4 cup raisins
2 slices French bread (1 inch thick), cubed
8 cups chicken broth, divided
2 ounces Mexican chocolate, chopped
1/4 teaspoon salt

Steps:

  • In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

Nutrition Facts : Calories 184 calories, Fat 12g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

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

MOLE POBLANO SAUCE



Mole Poblano Sauce image

The sauce is made from a combination of chili peppers, seeds, vegetables and spices, plus a little chocolate. I've never tried to make mole poblano at home because a true mole takes multiple days to make and requires upwards of 30 ingredients. Just the same, I've always wanted to spoon the dark and mysterious sauce over...

Provided by Dave Smith

Categories     Chocolate Sauces

Time 20m

Number Of Ingredients 18

2 Tbsp sesame seeds
2 Tbsp almonds, slivered
3 clove garlic
1 large onion, finely chopped
1/4 c raisins
3 Tbsp vegetable oil
1/2 tsp chipotle chile pepper, ground
1/4 c chili powder
2 Tbsp baking chocolate, semi-sweet
1 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon, ground
1/8 tsp cloves, ground
2 Tbsp brown sugar
1/4 c tomatoes, canned italian-style and diced
1/4 c panko bread crumbs
2 1/2 c chicken broth, unsalted
1 tsp cilantro, fresh

Steps:

  • 1. Start by dry-toasting the sesame seeds and almonds until they are brown and fragrant. Put them aside in a medium bowl. This was my main dumping bowl, where I put everything once it was done cooking.
  • 2. Next, cook a small onion, a clove of garlic and some raisins in vegetable oil. You'll know the raisins are done when they have plumped up. Once again, I dumped everything in my assembly bowl.
  • 3. Mix a decent amount of chili powder (1/4 cup) with more vegetable oil and began toasting the powder. I added a little chipotle powder for extra heat and smokiness. Chipotles aren't one of the three required chiles in traditional mole, but they were integral to my sauce. Toast the chili powder until it begins to darken and the pan begins to smoke. Turn the heat off and stir in some unsweetened chocolate until melted. I poured the chili and chocolate mixture into my assembly bowl.
  • 4. Add the remaining ingredients: diced tomatoes, cloves, cinnamon, salt, pepper, brown sugar and bread crumbs; stir it all together. Pour the mixture into a blender, and add a cup of chicken broth. Run the blender for at least a minute, adding more chicken broth, a splash at a time, if the thick sauce isn't moving through the blades.
  • 5. The sauce will look pretty smooth, but if you taste it, you'll notice a slight grittiness. So you can pass the sauce through a strainer, pressing to get all of the liquid through. But if you going to use it in my Chili it will be OK like that.

MOLE SAUCE



Mole Sauce image

Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.

Provided by Lauren Allen

Categories     Main Course

Time 1h30m

Number Of Ingredients 36

1 whole chicken (, cut into pieces (or 4-5 chicken leg quarters, bone in, skin on))
8 cups water
¼ of an onion (, roughly chopped)
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds (, divided)
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread (, French bread or a small bolillo roll cut in half)
1/2 of a white onion (, sliced)
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana) (, peeled, sliced into ½ inch slices)
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate (, (or semi-sweet or bittersweet chocolate))
1-4 Tablespoons brown sugar (, taste)
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil (, for frying)

Steps:

  • Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover to keep it warm and set aside.
  • Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
  • Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
  • Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
  • Once oil in the skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
  • We will continue to fry most of the remaining ingredients, one at a time, so add a little oil between each batch, as needed, just to coat the bottom of the pan.
  • Fry the peanuts stirring often so they toast but don't burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
  • Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
  • Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
  • To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
  • Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
  • Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
  • Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
  • Pour sauce through a fine mesh strainer (discarding what's leftover in the strainer) into the pot with the melted lard.
  • After everything has been blended and strained to the pot, add the melted chocolate and broth mixture (you can blend it too, if the chocolate has not completely melted), to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
  • Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.
  • Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.

Nutrition Facts : Calories 577 kcal, Carbohydrate 50 g, Protein 27 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 912 mg, Fiber 13 g, Sugar 20 g, ServingSize 1 serving

MOLE POBLANO



Mole Poblano image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield about 3 1/2 quarts

Number Of Ingredients 25

Lard, as needed
2 1/2 onions, halved
8 garlic cloves, plus 1 head garlic, roasted
1 onion, roasted and chopped
3 tomatoes, roasted
10 tomatillos, roasted
3/4 cup sesame seeds
3/4 cup almonds
3/4 cup peanuts
3/4 cup raisins
1 cup prunes
1 1/2 plantains, sliced into 1/4-inch pieces
1 teaspoon ground coriander seeds
1 teaspoon ground star anise
1 (4-inch) cinnamon stick, ground
1 stale croissant, cit in pieces
1 charred tortilla, broken into pieces
1 1/2 quarts chicken stock, plus 2 quarts
30 mulatto chiles
16 ancho chiles
6 pasilla chiles
1 chipotle chiles
8 ounces Mexican chocolate, chopped
1/4 cup sugar
2 quarts chicken broth, plus more as needed

Steps:

  • For the Lomo Saltado:
  • Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
  • In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
  • In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
  • Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

MOLE POBLANO SAUCE



Mole Poblano Sauce image

Mole is a rich, dark, reddish-brown, smooth sauce made spicy and robust with a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground sesame or pumpkin seeds. Its best-known ingredient is Mexican chocolate which is used sparingly. The chocolate, flavored with cinnamon, almonds, and vanilla, provides richness to the sauce without adding a cloyingly sweet aftertaste. In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways. Its roster of ingredients can number few as four and as many as four dozen.

Provided by unsane1047

Time 1h15m

Yield 10

Number Of Ingredients 13

4 peppers dried ancho chiles, stemmed and seeded
4 peppers New Mexico dried red chile pods, stemmed and seeded
2 medium tomatoes - peeled, seeded, and chopped
1 medium onion, chopped
½ (6 inch) corn tortilla, torn
¼ cup raisins
2 cloves garlic, chopped
3 tablespoons sesame seeds, divided
¼ teaspoon ground cloves
¼ teaspoon ground coriander
3 tablespoons vegetable shortening
1 cup vegetable broth
1 ounce Mexican chocolate

Steps:

  • Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
  • Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 13 g, Fat 6.4 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 52.5 mg, Sugar 5.8 g

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Category Sauce


MOLE SAUCE RECIPE (WITH CHICKEN) | KITCHN
Mole is a very complex dish that combines the use of Mexican dried chillies, seeds, nuts, dried fruit, onion, garlic, spices and, perhaps most importantly, dark Mexican chocolate that give this rich sauce its very distinctive flavor. Puebla and Oaxaca are regions famous for their moles, with some of the most well-known being poblano, negro, verde, coloradito and manchamanteles.
From thekitchn.com


HOW TO MAKE MEXICAN MOLE POBLANO - CHOWHOUND
2020-09-25 Once the mole sauce comes together, submerge the chicken in the sauce and let it simmer for 10 minutes, then serve with rice and tortillas. Mole Poblano Recipe . Mole poblano is one of the most representative dishes of Mexico and its cuisine. The unique mixture of peppers, vegetables, spices, seeds, and chocolate make it a rich and exotic dish ...
From chowhound.com


MOLE POBLANO | SAUCED
2018-08-10 Mole is a term covering many different sauces in Mexico, but it's mole poblano—a thick and savory chili and chocolate sauce from the state of Puebla—that's most synonymous with "mole" around the world. This is a sauce usually includes twenty or more ingredients, many requiring their own preparation, and the whole thing takes many hours to fully complete.
From seriouseats.com


MOLE POBLANO SAUCE - MEXICO'S OFFICIAL NATIONAL DISH
For more than 300 years, Mexican housewives have been preparing the world-famous Mole Poblano sauce. Many people pass down thick brown sauce recipes from generation to generation, make their own “mole”, or simply buy ready-made ones. The taste of the “mole” varies from spicy to fruity-sweet, and its color – from chocolate to almost black, depending on …
From mexicanroutes.com


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