his paste to make your Mole Sauce. Freeze the remainder away in
Heat a pam coated skillet on medium heat. Add mole sauce and whisk as it browns lightly.
Add tomato paste and whisk while adding stock just until gravy consistency.
Add peanut butter and brown sugar (add more by the t until desired sweetness), stirring constantly.
Add cinnamon stick and simmer sauce for 1 1/2 hrs to thicken.
Add chocolate, let melt and stir.
Salt and pepper to taste.
Add cooked boneless, skinless chicken meat in sauce till hot thru. Serve with soft tortillas, corn or flour.
50 degrees.
Combine all sauce ingredients in 2-quart saucepan
In a heavy sauce pan boil the chicken thighs,
For each tortilla divide the ingredients, adding the mole sauce last.
Garnish with cilantro leaves and roll up burrito fashion.
Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
Hurray for copycat recipes!
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
lend until the mole sauce is smooth. Pour the mole sauce into the saucepan
o 350A\u00b0F.
Combine mole, chocolate, and oil in a
Prepare the mole sauce by combining tomatoes and garlic
acepan combine, rice, beef, corn, mole sauce and water.
Cook uncovered
n a preheated grill, mix mole and olive oil together. Add
In a blender, puree sauce ingredients (except last cup of
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.
hole and cover with the mole sauce.
Turn the crock pot
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Pour in the red wine, mole sauce, and enough water to cover
dd A.1. Original Sauce, tomato sauce and chicken broth to pan
Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
Serve over chicken or fish.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
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.