MEXICAN MOLE
Learn how to make this flavorful Mexican Mole. Serve this Mexican Mole over hot chicken or pork and alongside rice or beans for a delicious dinner entrée.
Provided by My Food and Family
Categories Home
Time 2h
Yield 16 servings, 1/4 cup each
Number Of Ingredients 16
Steps:
- Place chiles in medium bowl. Cover with boiling water; let stand 15 min. or until peppers are softened. Meanwhile, melt lard in large saucepan on medium heat. Add onions and garlic; cook and stir until 3 to 5 min. or until onions are tender. Remove from heat.
- Blend tomatoes and nuts in blender until smooth. Add cinnamon, oregano, coriander, anise seed, peppercorns and onion mixture; blend until smooth.
- Drain chiles, reserving 1/2 cup of the soaking liquid for later use. Add chiles and raisins to tomato mixture in blender; blend until smooth. Pour through strainer into cooked onions in saucepan; discard strained solids. Stir in 3-1/2 cups water, bouillon cubes and chocolate.
- Mix masa dough and remaining 1/4 cup water until blended. Add to ingredients in saucepan; mix well. Bring to boil on medium heat, stirring frequently. Cover; simmer on medium-low heat 1 hour 15 min. or until sauce is of desired consistency, uncovering after 1 hour and stirring occasionally. If sauce becomes too thick, stir in reserved chile soaking liquid, 2 Tbsp. at a time, until of desired consistency.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 3.04 mg, Sodium 230 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 4 g, Protein 2 g
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