et aside.
For the mole:
Heat the canola oil
Salt and pepper meat.
Melt shortening, then slowly brown the meat.
Add chili powder, comino and garlic.
Cook a while longer. Add onions, peppers and tomatoes.
After the meat has cooked a while, add the mole poblano and brown sugar.
If the gravy needs to be thickened, add flour and water.
Cook until flavors are blended, then stir in peanut butter.
Mix the chilies, onion, tomatoes, raisins, almonds, garlic, coriander, cloves, cinnamon, and corn tortilla with half the sesame seeds and puree this mixture in a blender or food processor.
Heat the oil in a frying pan and saute the puree for ten minutes.
Add in the the chocolate and the chicken broth, and then cook the mixture for forty five minutes over low heat. Serve the mole over enchiladas, or your favorite meat.
Use the reserved sesame seeds as a garnish.
For the sauce, pour the oil that has separated from the contents of the jar into a skillet.
Heat the oil, add the mole paste and briefly fry (2 to 3 minutes) over medium heat.
Slowly add the chicken broth, stirring constantly.
Bring to a boil, then reduce to simmer.
Keep warm for tortilla preparation.
edium high heat, stir together mole paste and about half of
his paste to make your Mole Sauce. Freeze the remainder away
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.
This recipe will make about six, 1
ish with foil. Slice the poblano peppers lengthwise, removing and discarding
blender combine the premade Mole sauce and jalapenos. Using the
acepan combine, rice, beef, corn, mole sauce and water.
Cook
alt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook
nd add to blender; blend mole until smooth.
Pour mixture
hicken stock if required. (The mole paste should be quite thick
he chicken.
Brown other mole ingredients: Turn on an exhaust
eeded. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce
Drain broth off chicken.
Combine remaining ingredients; mix well.
Pour over chicken.
Bring to a boil.
Reduce heat; cover and simmer gently 10 minutes.
Remove chicken to serving platter; keep warm.
Cook and stir sauce until slightly thickened, about 3 to 5 minutes.
Spoon over chicken.
Can double recipe but do not double the cocoa.
Serve with Spanish rice.
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.
r until desired doneness. Ladle mole sauce over each breast and
lace washed (and dried) whole poblano and red peppers on foil