Best Ancho Chipotle Mole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANCHO AND CHIPOTLE MOLE



Ancho and Chipotle Mole image

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

2 large ancho chilies
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 teaspoons cumin seeds
1 cinnamon stick, broken
3 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil
10 garlic cloves, thinly sliced
2 tablespoons tomato paste
2 1/2 ounces bittersweet chocolate, coarsely chopped
salt

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 & CHIPOTLE MOLE



ANCHO & CHIPOTLE MOLE image

Categories     Sauce     Wheat/Gluten-Free     Vegan

Yield 24 oz

Number Of Ingredients 13

2 large ancho chiles
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 tsp cumin seeds
1 cinnamon stick, broken
3 T sunflower seeds
2 T extra virgin olive oil
10 garlic cloves, thinly sliced
2 T tomato paste
2 1/2 oz bittersweet chocolate, coarsely chopped
salt to taste

Steps:

  • 1. 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 & seeds; coarsely chop the chiles. 2. 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. 3. In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, about 1 1/2 minutes. Let cool. Grind to a powder in spice grinder. Transfer to a plate. Add sunflower seeds to skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder. Finely grind. 4. Heat the oil in a medium skillet. Add garlic and cook over low heat until golden, about 3 minutes. Add tomato paste and cook, stirring until glossy, about 2 minutes. Remove from heat and stir in chocolate until melted. 5. In a blender, combine chiles and soaking liquid with other ingredients. Blend until smooth. Season with salt. Store in refrigerator in jars

ANCHO AND CHIPOTLE MOLE



ANCHO AND CHIPOTLE MOLE image

Number Of Ingredients 14

INGREDIENTS
2 large ancho chiles
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 teaspoons cumin seeds
1 cinnamon stick, broken
3 tablespoons sunflower seeds
2 tablespoons extra-virgin olive oil
10 garlic cloves, thinly sliced
2 tablespoons tomato paste
2 1/2 ounces bittersweet chocolate, coarsely chopped
Salt

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Butter Pecan Banana Cake_image Butter Pecan Banana Cake

Crispy Burritos / Sandwich Maker_image Crispy Burritos / Sandwich Maker

Zydeco Stomp Cajun Shrimp Alfredo_image Zydeco Stomp Cajun Shrimp Alfredo

Halloween Orange Sherbet Punch Recipe - (4.3/5)_image Halloween Orange Sherbet Punch Recipe (4.3/5)

Steak with Dipping Sauce_image Steak with Dipping Sauce

Giant Candy Bar Cookies_image Giant Candy Bar Cookies

Baked Beef Ziti Weight Watchers 7 Points Recipe - (4.2/5)_image Baked Beef Ziti Weight Watchers 7 Points Recipe (4.2/5)

Orange Dream Pie_image Orange Dream Pie

MAI TAI, 1944 TRADER VIC'S_image MAI TAI, 1944 TRADER VIC'S

CHINESE COLD PASTA SALAD [76]_image CHINESE COLD PASTA SALAD [76]

Lemon Spritz Cookies_image Lemon Spritz Cookies

Shrimp Tacos_image Shrimp Tacos

Honey-Roasted Rainbow Carrots_image Honey Roasted Rainbow Carrots

Rotisserie Chicken with Black Pepper Vinegar Sauce_image Rotisserie Chicken with Black Pepper Vinegar Sauce

Gefilte Fish Loaf_image Gefilte Fish Loaf

SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE_image SEARED CHICKEN WITH SRIRACHA BARBECUE DIPPING SAUCE

PEAR AND STILTON SALAD_image PEAR AND STILTON SALAD

No Bake Fruitcake_image No Bake Fruitcake

Lechon Asado Recipe - (5/5)_image Lechon Asado Recipe (5/5)

Thick and Sticky Barbecue Sauce_image Thick and Sticky Barbecue Sauce

Ancho Chipotle Mole Recipes: A Brief

What is Mole Sauce?
Mole sauce is a Mexican sauce that is known for its rich and complex flavor profile. The sauce is typically made with a blend of chilies, nuts, spices, and chocolate, which gives it a unique taste that is savory, sweet, and spicy all at once. While mole sauce is often used as a topping for chicken or pork, it can also be added to other dishes like enchiladas or tamales to add a depth of flavor.
The Importance of Ancho and Chipotle Chilies in Mole Sauce
Ancho and chipotle chilies are two of the key ingredients in mole sauce. Ancho chilies are dried poblano peppers that have a sweet and mild flavor, while chipotle chilies are dried and smoked jalapeño peppers that have a smoky, spicy flavor. When used together in mole sauce, ancho and chipotle chilies create a balance of sweetness and heat that is unique to this recipe.
The Different Types of Ancho Chipotle Mole Recipes
There are many different types of ancho chipotle mole recipes, each with its own unique twist on the classic recipe. Some recipes call for the addition of ingredients like pumpkin seeds, almonds, or raisins, while others may use different types of chilies or spices to add a unique flavor profile.
Ancho Chipotle Mole Recipes for Chicken
One of the most popular ways to enjoy ancho chipotle mole sauce is with chicken. The rich, savory flavor of the sauce pairs perfectly with the tender, juicy meat of the chicken. To make ancho chipotle mole chicken, simply roast or grill your chicken until it is cooked through, then top with the sauce.
Ancho Chipotle Mole Recipes for Pork
While ancho chipotle mole sauce is often paired with chicken, it can also be used with pork for a delicious twist on traditional Mexican flavors. To make ancho chipotle mole pork, cook your pork until it is tender and juicy, then spoon the sauce over the top for a rich and flavorful dish.
Vegetarian Ancho Chipotle Mole Recipes
For those who are vegetarian or looking to cut down on their meat consumption, ancho chipotle mole recipes can be adapted to be meat-free. Simply replace the chicken or pork with a vegetarian protein source like tofu or black beans, and you'll have a delicious and hearty vegetarian meal.
The Health Benefits of Ancho Chipotle Mole Sauce
Ancho chipotle mole sauce is not only delicious, but it also has several health benefits. The chilies used in the sauce are rich in vitamins and minerals, including vitamin C and potassium. Additionally, the cocoa powder used in the recipe is high in antioxidants, which can help to reduce inflammation and lower the risk of heart disease.
The Bottom Line
Ancho chipotle mole sauce is a staple in Mexican cuisine, known for its rich and complex flavor profile. Whether you're a meat-eater or a vegetarian, there are many different ways to enjoy this delicious sauce, from topping chicken or pork to using it as a sauce for enchiladas or tamales. So why not try making your own ancho chipotle mole recipe today?
Ancho chipotle mole is a delicious Mexican sauce that is characterized by its rich and complex flavors. It is made using an array of ingredients including nuts, seeds, spices, and of course the ancho and chipotle chili peppers which give it its distinct smoky and spicy taste. Preparing ancho chipotle mole can be a daunting task for many, especially for those who don't have much experience with Mexican cuisine. But with some valuable tips, you can easily make a perfect ancho chipotle mole dish that will leave your taste buds fully satisfied.

Tips for Choosing the Right Ingredients

The first step in making a great ancho chipotle mole dish is to choose the right ingredients. You should always use fresh and high-quality ingredients to ensure that your dish has the best possible flavor. Below are some tips that can help you choose the right ingredients:
1. Choose Fresh and High-Quality Chili Peppers
The ancho and chipotle chili peppers are the key ingredients in ancho chipotle mole, and they are responsible for its rich and smoky flavor. Therefore, it is important to choose fresh and high-quality chili peppers for the recipe. You can buy them from your local grocery store, but if you can, try to get them from a Mexican market.
2. Use Fresh Spices and Herbs
To make the perfect ancho chipotle mole, you need to use fresh spices and herbs. Make sure your cumin, garlic, cinnamon, and other herbs still have their aroma and flavor. Do not use spices that have been sitting in your cupboard for a long time as they might have lost their flavor.
3. Use High-Quality Chocolate and Nuts
Adding chocolate and nuts to ancho chipotle mole is what makes it unique and flavorful. Therefore, use high-quality chocolate that has a minimum of 70% cocoa content. Additionally, make sure the nuts you use are fresh and have not gone rancid.

Tips for Preparing the Ingredients

After choosing the right ingredients, the next step is preparing them. Here are some valuable tips you can use when preparing your ancho chipotle mole:
1. Toast Your Nuts and Spices
Toasting your nuts and spices prior to cooking will help to enhance their flavor. Simply heat them in a dry pan over medium heat until they become fragrant. Be sure to keep stirring them to prevent them from burning.
2. Roast Your Chili Peppers
Roasting your ancho and chipotle chili peppers helps to release their flavor and makes them easier to grind. You can do this on a stovetop or in an oven. After roasting, let them cool for a few minutes before grinding them into a powder.
3. Soak Your Chili Peppers
Soaking your chili peppers in hot water helps to rehydrate them, making them easier to blend. Additionally, soaking them in hot water also helps to remove the seeds and stems. After soaking, drain the water and use the softened chili peppers in your recipe.

Tips for Making the Mole

Making the mole is the most important and time-consuming part of preparing ancho chipotle mole. Below are some tips you can use to make the perfect mole:
1. Take Your Time
Making ancho chipotle mole is not a quick process. You need to take your time and let the flavors develop. Let the sauce simmer for at least 30 minutes to an hour to allow all the flavors to meld together.
2. Blend Your Ingredients Carefully
After toasting and soaking your ingredients, it's time to blend them together to make the sauce. Be careful when blending the ingredients not to overdo it. Over-blending could result in a gritty and unappetizing sauce.
3. Use a Dutch Oven
Using a Dutch oven when making ancho chipotle mole is highly recommended. The thick walls of the Dutch oven help to distribute heat evenly, resulting in a perfectly cooked mole.
4. Taste and Adjust Your Seasoning
Tasting and adjusting your seasoning is important to ensure that you have the right balance of flavors in your ancho chipotle mole. Taste the mole and add salt, sugar or lime juice to balance the flavors as needed.

Tips for Serving and Storing Ancho Chipotle Mole

After making your ancho chipotle mole, you can store it in the refrigerator for up to a week. Here are tips on how to serve and store your mole:
1. Serve with Tamales or Enchiladas
Ancho chipotle mole goes well with tamales or enchiladas, which are staple Mexican dishes. It also pairs well with chicken or beef.
2. Store in an Airtight Container
When storing your ancho chipotle mole, be sure to use an airtight container to prevent it from picking up any odors or flavors from the fridge.
3. Reheat Slowly
Reheat your ancho chipotle mole slowly on low heat to prevent burning or overcooking. The flavors will continue to develop as it heats up.

Conclusion

Ancho chipotle mole is a delicious and unique sauce that requires the right ingredients, careful preparation, and patience. With these valuable tips, you can make a perfect ancho chipotle mole dish that will leave your taste buds satisfied. Remember to take your time, choose fresh ingredients, and adjust your seasoning to balance the flavors. Finally, store it properly and reheat it slowly to maintain its flavor.

Related Topics