Best Mexican Mole Sauce Recipes

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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

MOLE DE CACAHUATE - PEANUT MOLE - MEXICAN PEANUT SAUCE



Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce image

Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 3 cups

Number Of Ingredients 14

5 dried guajillo chilies (about an ounce)
3 tablespoons vegetable oil
3 tablespoons white onions, peeled and chopped
2 garlic cloves, peeled and thinly sliced
1 corn tortilla, cut in quarters
2 roma tomatoes, cored and quartered
3/4 cup dry roasted peanuts
2 tablespoons raisins
1 teaspoon dried oregano (Mexican oregano preferred)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
2 cups chicken broth (either homemade, canned or from bouillon cubes)
1 tablespoon cider vinegar
1/4 teaspoon salt

Steps:

  • Cut the dried chilies open; discard seeds stems and veins.
  • Put chilies in bowl of hot water for 25 minutes.
  • Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
  • Transfer to blender or food processor.
  • In same skillet cook the tortilla pieces until crisp and slightly browned.
  • Add to blender with onion.
  • Cook the tomatoes until the skins start to char a bit.
  • Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
  • Drain the chilies (discard water) and add to blender.
  • Add 1 1/4 cups of the broth and add the vinegar and salt.
  • Puree the mixture as much as possible.
  • Pour the mixture through a strainer into a large bowl.
  • Heat the remaining oil in a saucepan and add the mixture.
  • Add the remaining broth and bring to boil then reduce to simmer.
  • Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
  • If sauce gets too thick, add a bit more broth to thin to the desired consistency.

MOLE VERDE -- MEXICAN GREEN SAUCE



Mole Verde -- Mexican Green Sauce image

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde.

Provided by Molly53

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

6 ounces pumpkin seeds, about 2 cups (raw, unhulled)
2 cups chicken broth or 2 cups beef broth
6 ounces tomatillos, husks removed, rinsed, and coarsely chopped
6 large leaves sorrel, rinsed, stems removed, and coarsely chopped (lengua de vaca)
4 leaves hoja santa, stems and veins removed, coarsely chopped
8 large sprigs epazote (5 coarsely chopped, 3 left whole)
4 jalapenos (to taste) or 6 serrano chilies, coarsely chopped (to taste)
pork fat (approximately 1/4 cup) or vegetable oil, for frying (approximately 1/4 cup)

Steps:

  • Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning.
  • Set them aside to cool.
  • Grind them in an electric grinder or blender to a fine powder.
  • Put 1 1/2 cups of the broth in a blender, gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
  • Heat the lard in a flameproof casserole in which you are going to serve the mole; fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking for about 25 minutes.
  • Add the rest of the epazote.
  • Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.
  • Continue cooking over low heat, stirring constantly for 10 more minutes.
  • Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth.
  • Add any remaining broth and salt, to taste.
  • If the sauce is too thick, add a little water to dilute.

Nutrition Facts : Calories 183.6, Fat 14.7, SaturatedFat 2.6, Sodium 251.4, Carbohydrate 5.6, Fiber 2.5, Sugar 2.1, Protein 10.6

MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE



Mole Poblano Classico -- Classic Mexican Poblano Sauce image

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 medium tomatoes (peeled, seeded and chopped)
1 tablespoon 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 coriander seed
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate (or more to taste)
1 tablespoon sesame seeds, for garnish

Steps:

  • Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
  • Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
  • Sprinkle remaining sesame seeds as a garnish.

Nutrition Facts : Calories 229, Fat 17.6, SaturatedFat 3.9, Sodium 174.1, Carbohydrate 16.8, Fiber 5, Sugar 6.3, Protein 5.9

PULLED PORK WITH MEXICAN ALMOND MOLE SAUCE



Pulled pork with Mexican almond mole sauce image

Popular in Mexican cuisine, a mole is a thick sauce with complex flavours. Great help-yourself party food

Provided by Emma Lewis

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 22

1 tbsp vegetable oil
750g trimmed pork shoulder , cut into large chunks
1 tsp tomato purée
200ml hot chicken stock
strips of zest and juice 1 orange
1 cinnamon stick
2 thyme sprigs
2 onions , cut into chunks
2 garlic cloves
250g pack cherry tomato
2-3 tbsp vegetable oil
2 x 335g packs corn tortillas
50g flaked almond
50g raisin
2 tsp each ground coriander and cumin
1-2 tsp chipotle paste
25g plain chocolate , finely chopped
200g radish , trimmed and thinly sliced
2 avocados , chopped
juice 2 limes
bunch coriander , leaves only
1-2 green chillies , finely chopped

Steps:

  • Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
  • Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
  • Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
  • Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.

Nutrition Facts : Calories 794 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 3.52 milligram of sodium

WHITE CHOCOLATE MOLE SAUCE (MEXICAN)



White Chocolate Mole Sauce (Mexican) image

An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate.

Provided by sassafrasnanc

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 15

1/2 cup unsalted peanuts
1/4 cup blanched slivered almond
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 poblano chile, seeded and chopped
2 serrano chilies, seeded and chopped
1 small garlic clove
1/2 Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup unsalted butter
1/2 cup white chocolate chips
1/2 teaspoon salt
1/8 teaspoon fresh ground white pepper

Steps:

  • Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
  • In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
  • In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
  • In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
  • Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

MOLE AMARILLO -- MEXICAN YELLOW SAUCE -- YELLOW MOLE SAUCE



Mole Amarillo -- Mexican Yellow Sauce -- Yellow Mole Sauce image

Called simply (and fondly) "amarillo", this sauce is a specialty of the Central Valleys region of Oaxaca. This mole is particularly versatile-try it over chicken and potatoes, beef or as a sauce for tamales. Courtesy of Aaron Sanchez.

Provided by Molly53

Categories     < 60 Mins

Time 40m

Yield 2 quarts

Number Of Ingredients 11

3 guajillo chilies, stemmed and seeded
1 ancho chili, stemmed and seeded
1 medium white onion, peeled and halved
4 garlic cloves, peeled
4 medium tomatillos, husked and rinsed
1 tomatoes, halved (either green or red tomatoes will do)
1/4 cup extra virgin olive oil
1 teaspoon whole black peppercorn
5 whole cloves
2 tablespoons lard
2 tablespoons masa harina or 2 tablespoons cornmeal

Steps:

  • Bring 2 cups of water to a boil.
  • In a dry cast-iron skillet or comal, toast the guajillo and ancho chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
  • Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
  • Return the skillet to medium-high heat to get quite hot.
  • Rub the onion, garlic, tomatillos, and tomato with the oil.
  • Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
  • Put the vegetables in a bowl to let them cool a bit.
  • Meanwhile, grind the peppercorns and cloves in a coffee grinder or spice mill.
  • Put everything together in a blender or food processor and puree in batches until completely smooth.
  • Melt the lard in a skillet over medium heat and pour in the puree.
  • Cook and stir for 5 minutes, until the mole deepens in color.
  • In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
  • Whisk into the sauce and continue to simmer for 5 more minutes until the sauce is slightly thickened and able to coat the back of a spoon.

TOFU WITH MEXICAN MOLE SAUCE



Tofu With Mexican Mole Sauce image

Make and share this Tofu With Mexican Mole Sauce recipe from Food.com.

Provided by Jmommy209

Categories     Soy/Tofu

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 medium onions, minced
1 small green bell pepper, minced
3 garlic cloves, minced
5 medium tomatoes, diced
2 dried mild chiles, soaked in water to cover for 1 hour and finely minced
1 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 cups vegetable stock
1/3 cup fresh cilantro, chopped
1/3 cup unsweetened cocoa powder
1 teaspoon salt
2 tablespoons vegetable oil
3 lbs firm tofu, each pound cut into 6 even slices

Steps:

  • Heat the olive oil in a large saucepan over high heat; saute the onions and green pepper until the onions are browned, about 8 minutes.
  • Add the garlic and saute for 30 more seconds.
  • Lower the heat to medium-low and add the tomatoes, chilies, cinnamon and thyme.
  • Stir until the mixture reaches the consistency of a paste, about 5 more minutes.
  • Add the stock and cilantro; simmer on very low heat for 30 minutes.
  • Stir in the cocoa until it is combined and simmer for another 10 minutes.
  • Season with salt.
  • Heat the vegatable oil in a skillet over medium-high heat; add the tofu, lightly browning both sides, about 3 minutes per side.
  • Place 3 slices of tofu on each of 6 plates; cover evenly with the mole sauce.

Nutrition Facts : Calories 269.7, Fat 17.2, SaturatedFat 3.3, Sodium 423.3, Carbohydrate 15.6, Fiber 5.9, Sugar 6, Protein 21

MOLE SAUCE & CHICKEN, A MEXICAN CLASSIC!



Mole Sauce & Chicken, a Mexican classic! image

My husband, Jose, begged me to learn how to make mole from my mother-in-law, who speaks no English, as it's his childhood favorite. So I did! Enjoy honey, dinner is ready! Hapy Cindo De Mayo..adios!

Provided by Dawn Solis @dsolis

Categories     Chicken

Number Of Ingredients 5

1 - whole fryer chicken
2 jar(s) mole sauce (8 oz) - international aisle
- chicken bouillon/salt & pepper/cumin
- 1 onion - cut up
4 - 5 tablespoon(s) creamy peanutbutter (shh secret ingredient)

Steps:

  • Season chicken with salt/pepper, cumin, and any others that you wish. Add also chicken bullion and cut up onion for extra taste. Boil whole chicken until cooked through.
  • Remove chicken and set aside. Let remaining water cool completely and remove any excess fat. When liquid is completely cool, bring it back to a boil and mix in your 2 jars of mole sauce. It's hard like a brick but will dissolve in the sauce. Once mole is dissolved - add peanutbutter and mix until sauce thickens.
  • Serve with your favorite type of rice, the chicken, with mole sauce all over! Enjoy even more with warm flour tortillas! Supper yummy and supper authentic!

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