somebody knows how to cook mole?

Answer 1

I assume you are talking about the sauce
here are a ton of recipes
http://www.sweatnspice.com/recipes/mole_recipes.php
Mole Sauce Recipe...

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (Hershey Special Dark, it has a sweetness that mellows the sauce)

Heat oil in a large saucepan over medium low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to medium high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.

http://www.ramekins.com/mole/molepaste1.html
Basic Mole Paste #1

(from Jacqueline Higuerra McMahan)

This great Mole paste is the basis of a terrific Mole sauce. To save time from the labors of making Mole from scratch, make a couple quarts of this paste and make into Mole sauce whenever you need it. To prepare the Mole sauce, just follow the easy instructions in Mole Sauce (from Basic Mole Paste #1). The paste will last in the freezer for several months. Enjoy!

* Ingredients 10 dried ancho chiles
* 6 dried pasilla ***** (or *****) chiles
* 4 dried guajillo or mulato chiles
* 6 T black raisins
* 1/2 cup almonds
* 6 T raw sesame seeds
* 1/4 cup raw pumpkin seeds
* 1 slice French bread
* 1 corn tortilla
* One 3-inch piece of Mexican Canela (soft-bark cinnamon)
OR 1 1/2 t ground cinnamon
* 6 whole cloves
* 1 t black peppercorns
* 1 1/2 t dried oregano
* 1 round of Ibarra Mexican Chocolate (3.1 oz.)

Instructions:

Wash the dried chiles under cold running water (hot water will increase the chile fumes). Shake out the chile seeds and break off the stems.

Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter..

When they are all toasted, place them in a large bowl and cover with boiling water. Leave them to steep for 30 minutes. Add the raisins to the hot water so they will plump up.

While the chiles are soaking, place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown.

At the same time, place the French bread and the corn tortilla to toast in the oven.

The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.

Break up the cinnamon, cloves and peppercorns in a mortar or pound with a heavy skillet (a spice grinder will work too).

Grind the chiles almonds, sesame seeds and pumpkin seeds in a blender in at least three separate batches (too much fluid at once will BURN UP YOUR BLENDER!). Add some soaking water for the desired consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.

When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces. Makes about 1 quart of mole paste or enough for 2 recipes of Mole Sauce

Answer 2

Title: Superauthentic Mexican Mole Sauce
Categories: None
Yield: 1 Servings

Combine:
2 Onions, chapped
4 Cloves garlic, chopped
1 c Blanched almonds
1/2 c Raisins
1/2 ts Ground cloves
1/2 ts Cinnamon
1/2 ts Coriander seeds, ground
1/2 ts Anise
2 tb Sesame seeds
3 Sprigs of fresh coriander
1 Tortilla or piece of toast,
-cut up
1 lb (about 3 medium) tomatoes
-[peeled, seeded, chopped] 6
-ancho
Chiles
4 Pasilla chiles
4 Mulato chiles

[NOTE: chiles should be prepared by removing the stem,
seeds and veins,and then soaked for at least one hour
in 2 cups of cold salted water w/one tablespoon
vinegar -- soak longer if the pepper is particularly
hot.]

Blend small amounts of the above in an electric
blender to make a coarsepuree. Heat 3 tablespoons of
lard in a saucepan. Cook the puree in the hot lard,
stirring constantly.

Add: 2 cups broth (turkey or pork -- whatever meat is
to be served with the sauce) 1 & 1/2 ounces of
unsweetened chocolate squares salt and pepper to taste

Stir over low heat until the chocolate squares have
melted. Sauce should be quite thick. Pour sauce over
meat in a casserole dish, and cook covered over the
lowest possible heat for thirty minutes. Just before
serving, sprinkle with 2 more tablespoons of sesame
seeds.

Serves 8-10 (with about 8 lbs of meat).

Answer 3

Ancho and Chipotle Mole:

The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew.

2 large ancho chiles
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 teaspoons cumin seeds
1 cinnamon stick, broken
3 tablespoons sunflower seeds
2 tablespoons extra-virgin olive oil
10 garlic cloves, thinly sliced
2 tablespoons tomato paste
2 1/2 ounces bittersweet chocolate, coarsely chopped
Salt

1. In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.

2. Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.

3. In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.

4. Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.

5. In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

Make Ahead: The sauce can be refrigerated for 3 weeks.

Yield: MAKES ABOUT SIX 4-OUNCE JARS

Answer 4

Safely & Permanently Remove Moles, Warts and Skin Blemishes

Answer 5

expensive Lt. Or ought to I say Colonel? or maybe Lt Colonel? lacking in action is totally distinctive than dereliction of responsibilities. A flowering flower desires lots interest and to bypass dry for an afternoon is unacceptable and would not in good shape any standards of habit the two interior the gardern or at Dairy Queen. Do I make myself sparkling? DQ'd that excuse. Write on.

Answer 6

that's like eating a mouse! Do you mean Mole sauce?
Ounce(s) *2 ounces ancho chiles; seeds and stems removed
Cup(s) 1 cup chopped onion
Clove(s) 2 garlic cloves
Ounce(s) 1 14 ounce can diced tomatoes
Teaspoon(s) 1/4 teaspoon cloves
Teaspoon(s) 1/4 teaspoon coriander
Tablespoon(s) 1 tablespoon sesame seeds
Ounce(s) 1 12 once can chicken stock

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Directions:
In a food processor, combine chiles, onions, garlic, tomatoes, sesame seeds and seasoning. Then, saute the mixtue on high heat for 5-7 mintues. Mole sauce is wonderful poured over chicken.

Answer 7

lol no not the the animal I hope!...It's kind of like a sauce put over certain foods used in Spanish cooking...go to www.foodtv.com and you can search the site just like you google things and different recipes should come up

Answer 8

Guacomole?

Answer 9

Here are some recipes:
http://www.sweatnspice.com/recipes/mole_recipes.php

Answer 10

r u talkin about the animal, dat **** is nasty