TEX-MEX MOLE
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor with peanut butter. Here's a simple homemade mole that tastes even better than the bottled paste.
Provided by Robb Walsh
Categories Sauce Blender Chocolate Garlic Onion Tomato Cinco de Mayo Simmer
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes. Add the tomatoes, chiles, chocolate, sesame seeds, peanut butter, sugar, crackers, and chicken broth. Simmer for 5 minutes.
- Transfer the mixture to a blender and puree until smooth. Salt to taste. If the mole has any grittiness, return it to the blender and puree again. Serve warm or cover and store in refrigerator for up to a week.
MALENA'S TEX-MEX MOLE
As the Executive Director of Centro Cultural Aztlan and producer of the center's annual mole competition for the last 16 years, I have the distinct pleasure of tasting mole from at least 30 different moleros at this yearly event. For this recipe, I only use pecans from the most current harvest (prior fall) to make sure I don't end up with a rancid selection and ruin the entire recipe. We are fortunate that San Antonio, Texas has a large variety of pecan trees. We harvest our own pecans in the fall, and my dad shells a good amount and freezes them for all our baking and cooking needs. This is what lends our mole its unique flavor.
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems, seeds and veins from the ancho and guajillo chiles. In a pan over medium-high heat, add 3 tablespoons of the oil and sauté the chiles for about 20 seconds on both sides. Transfer them to a pot with 3 quarts of very hot water. Sauté the tomatoes, tomatillo and garlic in the same pan until lightly roasted and fragrant, about 1 minute for the garlic and 2 to 3 minutes for the tomatoes and tomatillo; add them to the water with the chiles. Allow them to steep while you prepare the other ingredients, at least 30 minutes.
- Roast the pecans on a baking sheet for about 5 minutes. Allow them to cool, then process to a fine consistency in a food processor; set aside.
- Toast the bolillo in the oven directly on the rack until toasted and golden, 6 to 8 minutes. Let cool, then tear into large pieces and process in a food processor to make fine breadcrumbs; set aside (there should be about 3/4 cup of breadcrumbs).
- Toast the sesame seeds in a small pan over medium heat, stirring, until just beginning to turn light brown, about 3 minutes. Grind in a coffee or spice grinder until finely ground; set aside.
- In an 8-quart pot, add the remaining 3 tablespoons oil and set over medium heat.
- Drain the water from the chiles, tomatoes and garlic and begin blending them in a blender on high speed in batches. Add 1 cup of chicken broth to each batch, then pour into the 8-quart pot. Raise the heat to medium high and start adding the other ingredients. First, add the peanut butter and stir until it is well blended into the mixture. Next, add the ground sesame seeds and stir until you work out any lumps that may be visible in the sauce. Do the same with the finely ground pecans and chocolate tablet. Add the breadcrumbs, 1 teaspoon black pepper, cumin, cocoa, sugar, chopped chocolate and bouillon. Cook, stirring and working out any lumps that may be visible in the sauce. If you think the sauce is too thick, add another cup of broth. Bring down the heat to medium low while you start to sear the chicken.
- Heat a griddle (the type you use for pancakes) or large nonstick skillet over medium-high heat until hot. Sprinkle the chicken with salt and pepper and sear on the griddle for 6 to 8 minutes per side.
- Add the chicken to the sauce and allow to simmer until the chicken is very tender and the mole is thickened, 45 to 60 minutes. Taste occasionally for more salt or sweetness to your liking.
- I like to accompany my mole with homemade Tex-Mex rice and bolillos. Enjoy. Buen provecho!
TEX MEX CHICKEN OR TURKEY MOLE
From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken.
Provided by lazyme
Categories Whole Chicken
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stew a chicken in salted water to cover until tender (1 1/2 hours).
- Remove chicken from broth.
- Reserve broth.
- Debone and remove skin from chicken.
- Tear into pieces with a fork (don't dice with a knife).
- In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
- Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
- Add tomato sauce, peanut butter, chocolate, and sugar.
- Cook and stir 20 minutes. Salt to taste.
Nutrition Facts : Calories 422.7, Fat 30.1, SaturatedFat 9.2, Cholesterol 121.9, Sodium 637.3, Carbohydrate 5, Fiber 1.1, Sugar 3.3, Protein 32.4
EASY TEX-MEX CHICKEN TACOS
Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories.
Provided by yummers
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
- Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
- Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
- Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 49.3 g, Cholesterol 37.7 mg, Fat 13.8 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 1047.3 mg, Sugar 1.3 g
TURKEY MOLE STEW
There are quite a few steps to this recipe, but it's easy once you get the hang of it. Your family/guests will never believe there's chocolate in there.
Provided by Mirj2338
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the turkey pieces in a large saucepan and cover with water.
- Cover the pan and cook over a high heat for 15 minutes.
- Reduce the heat to medium and cook for an additional 45 minutes.
- Meanwhile, combine the onions, tomatoes, raisins, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken broth in a large wooden mixing bowl.
- Mix to a paste.
- Preheat the oven to 450 degrees.
- In a large skillet, melt the chicken fat (or margarine) over a low heat.
- Add the chopped vegetables and spice mixture.
- Fry for 5 minutes, stirring constantly.
- Add the cold chicken broth and chocolate to the skillet.
- Cook for 10-12 minutes over moderate heat, or until the chocolate has completely melted.
- Stir constantly until the chocolate is evenly distributed throughout the mole sauce.
- Remove the turkey pieces from the saucepan in which they were simmered and drain well.
- Pat the pieces dry with paper towel.
- Arrange the turkey pieces in a large baking dish in a single layer.
- Bake, uncovered, for 30 minutes.
- Pour the sauce over the turkey pieces and lower the heat to 350 degrees.
- Cook for 30 minutes further.
- Sprinkle the dish with sesame seeds before serving, if desired.
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