Best Black Mole Sauce Recipes

Gourmet Black Mole Sauce image

Provided by Mexi-Rosie

Categories Mexican

Time 25m

Yield 10 serving(s)

Number Of Ingredients 4

1000 ml prepared commercial mole (or made from scratch from your favorite recipe Doa Maria or another good brand would do)
250 ml tamarind paste (sold in Mexican specialty stores to make tamarind beverages)
210 g of blender processed cuitlacoche (a blackish Mexican corn truffle( a real delicacy)
250 ml prepared chicken broth or 250 ml canned chicken broth

Steps:

Place the basic mole in a saucepan.
Dissolve the tamarind concentrate in the chicken broth.
Add the processed huitlacoche.
Add these ingredients to the basic mole.
Cook until flavors blend together. Simmer for about 5 minutes after it starts boiling.
Serve over cooked chicken or turkey pieces.

Nutrition Facts : Calories 32.7, Fat 0.2, SaturatedFat 0.1, Sodium 80.3, Carbohydrate 7.6, Fiber 0.6, Sugar 7, Protein 0.8

BLACK MOLE SAUCE image

Yield 16 - 20 servings

Number Of Ingredients 29

1 pound/500g chihuacle* chiles
1/2 pound/250g mulato chiles, seeded and deveined, seeds reserved
1/2 pound/250g pasilla chiles, seeded and deveined, seeds reserved
3/4 pound/375g lard
2 large onions, roasted
1 head garlic, roasted
3 stale tortillas
2 slices egg bread
3/4 cup/100g blanched almonds
1/2 cup/75g shelled peanuts
1 cinnamon stick
1/2 cup/70g sesame seeds
1/2 cup/60g shelled pumpkin seeds
Pinch of anise seeds
1 teaspoon cumin seeds
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 teaspoons dried oregano
10 coriander seeds
10 black peppercorns
8 cloves
3/4 cup/100g raisins
3 large bars Mexican chocolate (or semisweet chocolate)
4 pounds/2k ripe tomatoes, roasted and peeled
1 pound/500g small green tomatoes
8 tablespoons lard
Sugar and salt to taste
2 guajolotes (small turkeys) or 4 large chickens cut into pieces and cooked in a strong broth with carrots, onions and herbs
*Chihuacles are special chiles from Oaxaca; you can substitute cascabel chiles.

Steps:

Quickly fry the chiles in hot lard, being careful not to let them burn. Place the fried chiles in a large saucepan in hot water to cover. Bring to a boil, then simmer until soft. In the same hot lard, sauté the onions and garlic until translucent. Add the tortillas, bread, almonds, peanuts, cinnamon, reserved chile seeds, sesame seeds, cumin seeds, thyme, marjoram, oregano, coriander seeds, peppercorns, cloves, raisins and chocolate. Sauté for a few minutes. Purée this mixture with the tomatoes and the chiles. Strain the puree and cook in 8 tablespoons lard. Stir in sugar and salt to taste and 2 cups/500 ml of the turkey broth. Simmer for 20 minutes. Add the turkey, and simmer for 20 to 25 minutes to blend flavors. If the mixture is too thick, add more turkey broth as needed.