llow to simmer, stirring frequently, for about an hour until a
Prepare the mole sauce by combining tomatoes and garlic
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.
dd the garlic and saute for 30 more seconds.
Lower
50 degrees.
Combine all sauce ingredients in 2-quart saucepan
To make the dipping sauce: Add salsa to sour cream and mix; set aside.
Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.
In a heavy sauce pan boil the chicken thighs,
eed and cook and stir for 4 minutes or until golden
Boil shrimp for 3-4 minutes. Let cool
ck of oven and broil for 5-10 minutes, until
n a preheated grill, mix mole and olive oil together. Add
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.
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!
ag, seal.
Let stand for 15 minutes.
Peel and
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.
In a blender, puree sauce ingredients (except last cup of
b>mole sauce.
Turn the crock pot down to low and cook for
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.
Sautee onions and garlic in oil over medium heat until soft. (onion amount may vary from 1/4 to 1/2 cup).
Add cocoa and cumin and stir over heat until fragrant, about a minute.
Add tomato sauce and drained chilies and simmer for about 10 minutes. (amount and type of chilies may vary according to how spicy you like your sauce.).
and let the vegetables sweat for about 10 minutes.
Remove