Best Authentic Mole From Veracruz Mexico Recipes

MOLE SAUCE, MY STYLE: MOLE SANCHEZ

Steps:

• Preheat the oven to 500 degrees F.
• Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.
• Preheat the broiler.
• Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.
• In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.
• In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.
• To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
• Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.

AUTHENTIC MOLE SAUCE

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.