Does any one know a good (mexican) Chicken Mole recipie?

Question

My mom makes awesome mole, but she never gives up the recipie or always forgets to tell me a key ingredient. I bought a Dona Maria Mole Verde Jar but does any one know what I need to add to it to make it great.... I know my mom talks about Peanut butter and chocolate... but I have no idea how to incorporate it all. Any one know?

Great Answers so far... I'm experimenting this weekend... You guys Rock!!!

Answer 1

Dona Maria has a regular mole sauce that is chocolate based. The verde sauce you mentioned is cilantro based.

I would think the other one would be better.

In regards to adding your own... add at anytime.
You want the chocolate to melt, but you also want your ingredients to simmer and meld.

Besides, Dona Maria. Rogelio Bueno is another brand of mole sauce that I've tried that turned out well.

Do you like your mole sweeter, spicier?
Mole sauces is one of those things that every family seems to have a different variation on what they like putting in their sauce. Raisins, dried fruits, more poblanos or chocolate, cinnamon... etc.

Answer 2

I take the same one you do first I boil the chicken and use that water (three jars at first not four you can blend in more water in the pan) now in a blender I take one jar sauce half a brick of Mexican hot chocolate and a tablespoon peanut butter Blend on high cover the top so you don't burn your hand shred the chicken pour the sauce over it and simmer twenty Min's enjoy!
My hubby loves this on leftover turkey too after the holidays

Answer 3

I prefer the chocolate based mole(dark brown Dona Marie mole sauce). You add broth to the dried stuff, making a sauce..then add the meat, usually cooked and shredded chicken. My husband prefers the green mole, but it looks really gross in the skillet! LOL

Answer 4

Chicken Mole

1/4 cup sesame seeds
1/2 cup slivered almonds
1 dried New Mexico or California chile
1 large onion, chopped
3 cloves garlic, crushed
1/3 cup raisins
2 tablespoons chile powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon anise seeds, crushed
1 cinnamon stick
4 pounds chicken thighs
1 14-ounce can diced tomatoes (unflavored!)
2 cups water
1/4 cup tomato paste
1/4 cup tequila
1 ounce unsweetened chocolate, chopped up

Preparation:

Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely. Remove from pan. Put almonds in pan and toast them to a golden brown. Don't cheat on these steps, the golden brown color imparts a lot of flavor. Remove from pan. Put the chili in the pan and heat until it is softened well. Remove from pan.

In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds and sesame seeds.

Rinse the chicken, pat dry, and place on top of the mix. Pour in tomatoes. Pour in 2 cups water. Mix tomato paste and tequila, pour over the chicken. Cover and cook at 325°F for 2 hours. Check every 20 minutes to make sure there is still liquid in the pot.

When chicken is tender, remove it to a plate. Remove cinnamon stick and the stem of the chile. Put the rest of the mix in a food processor and chop it up until it is smooth. Add the chocolate and pulse it twice. Wait a few minutes for the chocolate to melt from the heat of the mix. Then whirl the mixture a few more times until well blended.

Remove the skin and shred the chicken into a large serving dish. Pour the mole sauce over it. Prepare to enter heaven.

Serve with corn tortillas and more tequila.

Answer 5

ibarra chocolate
garlic
chicken stock
pasilla Chile
boil the pasilla chili
boil chicken w/ garlic and salt
take the choco
w/ the boiled and clean chilles and the boiled garlic wit a lil' bit of the chicken stock and blend
adjust it to your liking, I suppose you can add Peanut butter when you blend it.