Mole Sauce Peanut Butter Base Recipes

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MOLE SAUCE (PEANUT BUTTER BASE)



Mole Sauce (Peanut Butter Base) image

Make and share this Mole Sauce (Peanut Butter Base) recipe from Food.com.

Provided by Debbwl

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
2/3 cup tomatoes and green chilies
2 tortillas or 1 slice bread
2 tablespoons creamy peanut butter
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
1/2 teaspoon cinnamon
1 teaspoon chili powder
1 garlic clove, minced
1 oven-roasted deli chicken, shredded

Steps:

  • In blender place broth, tomatoes with green chilies, tortillas, and peanut butter.
  • Cover and blend till smooth. May need to do in two batches.
  • Turn into pot and bring to boiling. Reduce heat and simmer uncovered 15 to 20 minutes or till thickened, stirring offten.
  • Spoon over chicken.
  • Bake covered in 350*F oven for 30 or till heated through.

Nutrition Facts : Calories 477.7, Fat 26.4, SaturatedFat 7.1, Cholesterol 121.6, Sodium 591.5, Carbohydrate 14.9, Fiber 1.4, Sugar 1.2, Protein 43.1

MEXICAN MOLE SAUCE



Mexican Mole Sauce image

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

2 teaspoons vegetable oil
¼ cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
⅛ tablespoon dried minced garlic
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers

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

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

MOLE SAUCE



Mole Sauce image

Make and share this Mole Sauce recipe from Food.com.

Provided by PugMomma Brenda

Categories     Sauces

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

4 dried pasilla peppers, stems and seeds removed
4 red 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
3 tablespoons olive oil
1 cup chicken broth
1 ounce bitter chocolate or 2 tablespoons baking cocoa

Steps:

  • Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.
  • Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The resulting sauce will be quite thick.
  • Traditional mole sauce can be either red or green, depending on which ingredients you decide to use and is normally served over chicken. Experiment!

Nutrition Facts : Calories 208.9, Fat 15.5, SaturatedFat 1.7, Sodium 175.7, Carbohydrate 15.3, Fiber 4.3, Sugar 6.3, Protein 5.4

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