Best Mole De Cacahuate Recipes

MOLE DE CACAHUATE

Mole de cacahuate image

Existen muy diversas salsas de mole provenientes de la cocina mexicana. Esta receta a base de cacahuate (maní) es una sabrosa innovación a la tradicional.

Provided by My Food and Family

Categories Casa

Time 30m

Yield 32 porciones de 2 cdas. cada una

Number Of Ingredients 7

Ingredients

2 grande chile ancho grandes, sin semillas
1 lata (14-1/2 oz) de caldo de pollo sin grasa y reducido en sodio
2 tomates (jitomates), picados
3/4 taza de mantequilla de maní (cacahuate) cremosa
1/2 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing
2 rajas de pan blanco, desmenuzadas en trozos tamaño bocado
2 chiles chipotles en adobo

Steps:

Pon los chiles anchos en un tazón pequeño. Añade suficiente agua caliente para cubrirlos; déjalos reposar durante 20 min.
Escurre los chiles y ponlos en la licuadora.
Añade los demás ingredientes y licúa todo hasta obtener una mezcla homogénea.

Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AUTHENTIC MOLE FROM VERACRUZ MEXICO

Authentic Mole from Veracruz Mexico image

My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.

Provided by cervantesbrandi

Categories Poultry

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

1 whole chicken (cut in pieces)
3 tablespoons chicken base (or 3 chicken bouillon cubes)
6 cups water
1/2 cup oil
4 ancho chilies
4 pasilla chiles
4 mulato chilies
3 prunes (seedless)
1 tablespoon raisins
1/4 teaspoon anise
1 banana (actually you will need a platano but an unripened banana can work too, peeled and mashed)
1 tablespoon sesame seeds
1 tablespoon unsalted peanuts
1/4 cinnamon stick
6 shortbread cookies (prefferably Maria's brand galletas)
2 whole cloves
2 black peppercorns
1/4 small white onion
1 garlic clove
1 corn tortilla (fried)
1 tablespoon piloncillo (can use brown sugar if you cannot find piloncillo)
1 tablespoon mexican chocolate (I use abuela brand)

Steps:

Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
Enjoy!

Nutrition Facts : Calories 1210.1, Fat 88.6, SaturatedFat 20, Cholesterol 246.2, Sodium 361.1, Carbohydrate 42.7, Fiber 9.1, Sugar 12.2, Protein 63.6

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

Ingredients

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.