Authentic Chicken Mole??

Question

Anyone have a good recipe for authentic chicken mole?

Answer 1

this is a recipe that isnt too difficult to make from scratch

For the Ancho Chili Paste (mole sauce):

8 garlic cloves, unpeeled
8 dried ancho chiles, stemmed and seeded
1-1/2 teaspoons dried oregano
1/2 teaspoon black pepper
Generous pinch cumin
Scant 1/4 teaspoon ground cloves
About 6 cups chicken broth
To finish the dish:
3 tablespoons vegetable oil or lard
2 ounces whole almonds
1 small onion, sliced 1/8 inch thick
1/4 cup raisins
5 ounces ripe tomatoes
Scant 1/2 teaspoon cinnamon
1/4 cup roughly chopped Mexican chocolate (such as Ibarra)
2 slices white bread, toasted
About 2-1/2 teaspoons salt, or to taste
1 tablespoon sugar to taste
Ancho Paste: Roast the unpeeled garlic in a heavy skillet over medium heat until soft and blackened in spots, about 15 minutes; cool and peel. Toast the chiles by opening them and pressing them flat in the same pan for a few seconds on each side. Soak the chiles in hot water for 30 minutes until they are very soft. Drain. Process the garlic, chiles and remaining ingredients with for the ancho chile paste with 2/3 cup broth in a food processor or blender until smooth. Press through a medium mesh strainer into a bowl.
To Finish: In a medium Dutch oven, heat the oil or lard over medium heat. Add the almonds and cook, stirring until lightly toasted, about 3 minutes. Remove the almonds with a slotted spoon to a blender or food processor. Add the onion to the pan and cook until browned, about 10 minutes. Remove to the blender with the almonds. Add the raisins and stir for a minute as they puff. Put them in with the onions and almonds.

Next, roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on two sides. Cool, peel and add to the blender with the cinnamon, chocolate and bread. Add 1 cup of broth and blend to a smooth paste.

Reheat the Dutch oven. When hot, add the ancho mixture and cook, stirring almost constantly until darker and thick, about 5 minutes. Add the puréed almond mixture and cook another few minutes until thickened again. Stir in the remaining 4-1/2 cups broth, partially cover and simmer, stirring occasionally, over medium-low heat for 45 minutes. Taste and season with salt and sugar (it should be slightly sweet).

Serve the mole with roasted, grilled or poached poultry (chicken or turkey), either coarsely shredded or in whole pieces. This makes about 6 cups of sauce and will serve 6 to 9 people. The recipe can be doubled.

Answer 2

Authentic mole is an incredibly difficult sauce to make. It can have dozens of ingredients and to make it properly, the process takes three days. I would suggest you go to a good Mexican restaurant that serves mole the way you like it and see if they will sell you some of the sauce.

The process of making it into chicken mole isn't too difficult. I like my chicken cut into manageable pieces. Brown it a bit and remove it from the pan. Saute some chopped onions in the pan (add grease if you need to - lard would be the most authentic). Put the chicken and the sauce back in and heat it over low heat until all the flavors have blended. I like mine with white rice, but some people prefer "Mexican rice" and beans.

Hope you enjoy it!

Answer 3

I would agree that making mole from scratch is a lot of work. But there are prepared mole sauces in jars that you can find in an Hispanic grocery store that are perfectly suitable. Although it is traditional to use a whole quarter chicken for mole, I find that when you try to debone at the table the sauce flies everywhere and makes a mess.

So you may want to buck tradition and use boneless meat, either chicken or pork works well with mole (don't use beef)

Answer 4

nicely its paintings making mole from scratch. i'm a million/2 Mexican and my Dad makes use of la Preferedia kind Mole Paste (Rojo). It is attainable in somewhat glass, which btw you need to use as orange juice glasses for destiny use. poultry Mole Enchalidas After cooking your poultry the kind you desire you are able to pour the mole and combine mutually. to accentuate the mole style dip your tortillas (corn) interior the mole to boot, fill in with the mole poultry and roll tortilla. Sprinkle with Chihuahua cheese ( or mozarella) and bake at 350-4 hundred levels for extra or less 15-20 minutes. real with bitter cream, tomatoes, shredded lettuce and cilantro to serve. take exhilaration in

Answer 5

Safely & Permanently Remove Moles, Warts and Skin Blemishes

Answer 6

Check out http://poblanorecipes.blogspot.com for at least one great chicken mole recipe (I forget how many there are but it's vast).

Answer 7

THATS ONE RECIPE THAT HAS HONESTLY BEEN DEVELOPED AND MADE SIMPLE FOR ALL OF US (DUE TO A WORRIED MOTHER A LONG TIME AGO ) NO-SPAM !!!
THE SECRET IS A SMALL JAR OF MOLE CALLED -DONA MARIA,CONSTANCIAS,BUENO,HERDEZ,AND JIMENEZ ,ARE A FEW I'VE TRIED AND LIKED THERE ARE MANY MORE OUT THERE AND BASICALLY BECAUSE A PINCH OF THIS IS ADDED ,ITS IMPOSSIBLE TO PATENT !! SO ENJOY THIS IS ONE THAT CAN'T BE TOUCHED UNLESS YOU WANT TO SPEND 1-1/2 DAY'S PREPARING (AUTHENTICALLY)