Any tips on making mole sauce?

Question

And what this cocoa/chili sauce goes well with?

Answer 1

Authentic and definitely worth the effort!

Mole Poblano with Chicken:

Mole, pronounced (MOH-lay) is from the Nahuatl molli , meaning "concoction, or mixture". Red mole is from central Mexico in the Puebla and Oaxaca regions, also know as the Land of Seven Moles. Other mole colors include brown, black, green, and yellow. This red mole is a rich, dark, reddish-brown sauce usually served with poultry.

Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate. It is important to note that not all moles contain chocolate. The traditional mole is usually served over turkey.

I N G R E D I E N T S:

1 (4 - 5) pound chicken, cut up in at least 6 - 8 pieces.
4 dried pasilla chilies
4 dried mulato chilies
6 dried ancho chilies
or 14 dried ancho chilies.
2 cups boiling chicken stock, fresh or canned
3/4 cup blanched almonds
I cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped, or I cup drained, canned Italian plum tomatoes
1/2 cup lightly packed seedless raisins
2 tablespoons sesame seeds
I tortilla, broken in small pieces
I teaspoon finely chopped garlic
1/2 teaspoon freshly ground canela cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander seeds
1/2 teaspoon anise seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons lard
2 cups cold chicken stock, fresh or canned
11/2 squares unsweetened chocolate
2 tablespoons sesame seeds

I N S T R U C T I O N S

NOTE: Review the instructions for handling of chilies before you begin this recipe.

Heat 4 tablespoons lard in 12" - heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until brown on all sides, about 12 minutes. Reduce heat to medium-low and continue to cook until almost cooked through approximately 20 - 25 min. Remove chicken and drain on paper towels. Set aside. Drain any excess lard from pan, do not rinse pan.

While the chicken is cooking, prepare the mole (sauce). Prepare the chilies using the method described. In a large bowl, pour 2 cups boiling chicken stock over the prepared chilies and soak them for about 30 minutes.

Blend the almonds in the jar of an electric blender until they are completely pulverized. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree.

Alternative - Make Sauce By Hand
To make the sauce by hand, put the chilies, onions, tomatoes, tortilla and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill. With a pestle, pound the almonds, sesame seeds and anise seeds in a mortar until they are pulverized, force them through a sieve, then stir the mixture into the chili puree. Stir in the chilies' soaking liquid and add the cinnamon, cloves, coriander, salt and pepper.

Preparation Continued
In a heavy 10 - inch skillet, melt 2 tablespoons of the lard over moderate heat. Pour in the mole and simmer it, stirring constantly, for about 5 minutes. Add the cold stock and the chocolate. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted. Cover the skillet and set it aside off the heat. Using the skillet the chicken was cooked in, return the chicken to the skillet. Pour the mole sauce over the chicken, turning the pieces about in the sauce to coat them evenly. Cover the skillet and simmer over low heat for about 30 minutes, basting the chicken now and then with the sauce.

To serve, arrange the pieces of chicken on a heated platter and pour the sauce over them. Sprinkle the top with 2 tablespoons of sesame seeds.

Makes 6 - 8 servings

Answer 2

ingredients
3 cups chopped onion
3 tablespoons vegetables oil
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
3 tablespoons chili powder
2 teaspoons sugar
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
2 to 3 cups chicken broth
a 1-pound can tomatoes, drained and chopped
2 tablespoons raisins
3 garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
2 pounds chicken wings (about 10)
cooked rice as an accompaniment
1 teaspoon sesame seeds preparation
In a large heavy skillet sauté the onion in the oil over moderately high heat, stirring, until it is golden brown. In a mortar with a pestle crush the coriander seeds and the aniseed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt to taste and simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
While the sauce is cooking cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. Pat the wings dry, season them with salt and pepper, and on the oiled rack of a broiler pan broil them, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they are golden. Turn the wings and broil them for 10 minutes more, or until they are golden. In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency. Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes. Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.

Answer 3

Making mole paste from scratch involves a lot of work but the results are worth it. If you have never tasted it, in Mexgrocer you can find jars of mole paste which you then stir into chicken broth until it becomes a smooth sauce. Mexicans use mole for a number of things, mostly as a sauce for chicken (cook the chicken first before smothering it in mole and served with white rice. You have to develop a taste for it. There is a festival once a year in some part of Mexico I can't remember right now, entirely dedicated to mole, you can eat mole in all sorts of different dishes, because mole is like curry powder, there are many different mixes, all of them unique, you can buy mole pastes prepared by Indian women, and believe me, they are heavenly, in fact they boast you can eat mole there for a year and every single time it will be a different one.
Congratulations on your interest in this dish.

Answer 4

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Answer 5

I do'nt knew how to make mole sauce but here's a quick an easy recipe


Quick Mexican Pork Mole

1/2 cup chopped onion
1 clove garlic, minced
1 Tbsp. oil
1 lb. pork tenderloin or boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup KRAFT Original Barbecue Sauce
1 square BAKER'S Unsweetened Baking Chocolate, finely chopped
1/2 tsp. crushed red pepper
2 cups hot cooked rice



COOK and stir onion and garlic in hot oil in large skillet on medium heat until tender. Increase heat to high. Add pork; cook and stir 5 min. or until pork is golden brown on all sides.
ADD 1/2 cup water, barbecue sauce, chocolate and crushed red pepper; mix well. Bring to a boil; cover. Reduce heat to medium-low; simmer 10 min. or until pork is cooked through, stirring occasionally.
SERVE over rice.

Answer 6

Chicken Mole

6 chicken breasts
4 tablespoons olive oil
1/4 cup raisins
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 onion, chopped
1/4 teaspoon cinnamon
1 green pepper, chopped
1/2 teaspoon salt
3 slices pimento pepper, chopped
1/4 teaspoon pepper
1 teaspoon sugar
2 large tomatoes, peeled, seeded and chopped
1 grated orange, rind of
2 ounces unsweetened chocolate squares, chopped
2 tablespoons chili powder (or to taste)
2 1/2 cups chicken broth
1/4 cup light rum
1/4 cup slivered almonds


In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown.
Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
To onion mixture, add chili powder, blending well.
Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.
Add chocolate, stirring until melted.
Replace chicken, spooning sauce over.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

Answer 7

this ones pretty easy i just go it from the mexican site lol get a small bottle of donna maria mole sause ,5 tomatoes chopped ,1 large onion chopped ,3 cloves of garlic chopped,1 poblano pepper chopped fine remove the seeds ,cook the onion and pepper med heat 5 min dont burn it then add the garlic and tomatoes and 1/2 cup water cook for 15 min on med heat then add the mole sause add the cooked meat and simmer for about 30 min more ,best when served with beans like pintos or refried beans a hot salsa and corn tortillas
if you have tougher meats like roast its best to cook it well down before adding,good with chicken ,pork or beef but they must be cooked tender this is a sausy food add water so its like gravy cook longer if needed to make sure onions are done etc taste for salt

Answer 8

....or you can buy the Dona Maria brand concentrate for the mole. Then you warm some of it in a saucepan with a bit of olive oil, adding chicken broth for the desired consistency and other seasonings to taste (such as some sugar or salt and garlic powder). Its great over boiled chicken or enchiladas.

Answer 9

What 'crimson sauce' are you talking approximately? What dish(es) did it comprise? maximum (stable) Mexican eating places will make their very own sauces, the two for enchiladas or different dishes, from scratch (and prefer Italian eating places, they declare that's "Grandma's relatives recipe.")

Answer 10

i go to my local mexican restaurant and buy it
mole sauce is great on chicken