Best Ancho And Chipotle Mole Recipes
ANCHO AND CHIPOTLE MOLE
The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew. Cooking time is chill time. MAKE AHEAD: The sauce can be refrigerated for 3 weeks. Recipe is a Food and Wine staff favorite from Marcia Kiesel. December 2001.
Provided by NcMysteryShopper
Categories Mexican
Time 1h
Yield 6 4-Ounce Jars
Number Of Ingredients 13
Steps:
- In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
- Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
- In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
- Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
- In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.
ANCHO AND CHIPOTLE MOLE
Number Of Ingredients 14
Steps:
- DIRECTIONS In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles. Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop. In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind. Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted. In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate. Make Ahead: The sauce can be refrigerated for 3 weeks.
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Ancho and Chipotle Mole Recipes: A Spicy and Complex Mexican Delight
When it comes to Mexican cuisine, one cannot ignore the rich and diverse flavors of mole. Mole, pronounced 'mo-leh,' is a sauce made from a mixture of spices, chili peppers, and chocolate that has a rich and complex taste. Making mole sauce is an intricate and time-consuming process, but the end result is worth every bit of effort. In this article, we will delve into ancho and chipotle mole recipes, two popular types of mole that are known for their bold, smoky flavors.
Ancho Mole Recipe
Ancho mole is a type of mole that is made using ancho chili peppers which have a sweet and smoky flavor. Here is a recipe that will yield four servings of ancho mole:
- 6 ancho chilies, stemmed and seeded
- 3 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup of raisins
- 2 tablespoons of sesame seeds
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground cumin
- 1 tablespoon of dark chocolate, grated
- 3 cups of chicken broth
- Salt to taste
Instructions:
- Heat a skillet over medium heat and toast the ancho chilies for a minute on each side. After that, put them in a bowl of hot water and let them soak for 30 minutes.
- Heat the oil in a skillet over medium-high heat and sauté onion and garlic until they are translucent. Add raisins, sesame seeds, cinnamon, cloves, coriander, and cumin and cook for another minute.
- Drain the ancho chilies and blend every ingredient in a blender along with dark chocolate and chicken broth until you obtain a smooth mixture.
- Transfer the mixture to a pot, add salt to taste, and cook over medium heat until it thickens.
- Once the mole thickens, remove it from heat and serve hot with rice or chicken.
Chipotle Mole Recipe
Chipotle mole, on the other hand, gets its smoky flavor from chipotle peppers which are smoke-dried jalapeños. This recipe yields four servings of chipotle mole:
- 4 dried chipotle chilies, stemmed and seeded
- 3 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup peanuts
- 2 tablespoons of raisins
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground cumin
- 1 tablespoon of dark chocolate, grated
- 3 cups of chicken broth
- Salt to taste
Instructions:
- Heat a skillet over medium heat and toast the chipotle chilies for a minute on each side. After that, put them in a bowl of hot water and let them soak for 30 minutes.
- Heat the oil in a skillet over medium-high heat and sauté onion and garlic until they are translucent. Add peanuts, raisins, cinnamon, cloves, coriander, and cumin and cook for another minute.
- Drain the chipotle chilies and blend every ingredient in a blender along with dark chocolate and chicken broth until you obtain a smooth mixture.
- Transfer the mixture to a pot, add salt to taste, and cook over medium heat until it thickens.
- Once the mole thickens, remove it from heat and serve hot with rice or beef.
Conclusion
Mole sauce is one of the most complex and flavorful sauces in Mexican cuisine. It is a sauce that is made using a blend of ingredients that are carefully selected and prepared to produce a rich and complex taste. Ancho and chipotle mole are two popular types of mole that are known for their smoky and bold flavors. These mole recipes may be time-consuming, but once you taste their rich, complex flavors, you'll understand why they are worth the effort.