RICH MOLE SAUCE
Save time on Thanksgiving by serving this intensely flavored sauce with ready-made tamales.
Provided by Martha Stewart
Categories Thanksgiving Recipes
Yield Makes 3 cups
Number Of Ingredients 16
Steps:
- In a 9-inch seasoned cast-iron skillet, toast bread over medium-high heat, turning once, until golden. Tear bread into large pieces; pulse in a blender until fine crumbs form. Transfer to a large bowl.
- In skillet, cook garlic over medium-high heat, turning occasionally, until soft and charred, about 5 minutes. When cool enough to handle, squeeze clove from skin; add to bowl with breadcrumbs.
- Toast almonds in skillet over medium heat, tossing occasionally, until golden, about 3 minutes. Transfer to bowl.
- Wipe chile with a damp paper towel. Slit chile lengthwise; remove stem, ribs, and seeds, reserving seeds. Cook chile in skillet over medium heat, turning once, until it just begins to blister (do not burn it ), 10 to 30 seconds. Transfer to bowl.
- Pour oil into skillet; add onion. Cook over medium heat, stirring, until soft and translucent, about 3 minutes. Transfer to bowl. Add tomatoes to skillet; cook, tossing, until slightly charred, about 5 minutes. Transfer to bowl.
- Add chipotle, adobo sauce, reserved chile seeds, banana, cocoa, sugar, cinnamon, oregano, and cloves to bowl, and stir well. Working in batches, puree mixture in a blender until smooth, adding the stock a little at a time.
- Transfer puree to a medium saucepan. Cook over medium-low heat, stirring until slightly thickened, about 20 minutes. Pass mole through a sieve into a serving bowl; discard solids. Season with salt and pepper, and serve warm.
AUTHENTIC MOLE SAUCE
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
- Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
- Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g
MOLE POBLANO SAUCE
Mole is a rich, dark, reddish-brown, smooth sauce made spicy and robust with a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground sesame or pumpkin seeds. Its best-known ingredient is Mexican chocolate which is used sparingly. The chocolate, flavored with cinnamon, almonds, and vanilla, provides richness to the sauce without adding a cloyingly sweet aftertaste. In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways. Its roster of ingredients can number few as four and as many as four dozen.
Provided by unsane1047
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
- Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 13 g, Fat 6.4 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 52.5 mg, Sugar 5.8 g
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