INSTRUCTIONS. Add crushed tomatoes and chicken stock. Cook over medium heat, stirring occasionally until reduced by about half. It will darken as it reduces. That’s it! We love it over grilled chicken and sprinkled with a little sesame seeds before serving.
Feb 26, 2009 · Easy “Mole” Sauce. Puree sauce in food processor or blender until smooth. For chicken, turkey or pork mole, add precooked meat to sauce. Serve with rice. This sauce without added meat freezes beautifully and it’s worthwhile to have several pints stocked away. One year we made a fantastic roast turkey basted with mole,
Mole Amarillo. Chocolate-free, and made without the dried fruits that often dot the red and brown moles, it’s a spicy sauce that can be found inside chicken empanadas or served alongside vegetables. Try out this recipe for Mole Amarillo, with chicken, …
Molé negro recipes call for day-old bread as a thickener, and the sauce gives off an intoxicating aroma from the cloves, nutmeg, and allspice. Coloradito: Coloradito, which means “little red,” is on the sweeter side of the flavor spectrum from the raisins used in the sauce.
Oct 09, 2018 · Mole sauce: This 20-minute holy mole sauce is the star of the show. Feel free to make it a day or two in advance, if you would like. Feel free to make it a day or two in advance, if you would like.
Aug 29, 2012 · Ahh, the mole sauce, a staple of Mexican cuisine that is often feared by most at-home cooks. Given the immense complexity of the sauce (requiring upwards of 20 ingredients and quite a bit of time and effort), it is no wonder that there are short-cut mole recipes …
Apr 09, 2012 · Then add to blender with 1-2 cups stock and blend until smooth. Add mixture to sauce pot. 9) Add another two cups of chicken stock to sauce pot along with ground spices and chocolate. 10) Bring sauce to a simmer and simmer, on medium-low heat for 90-120 minutes, stirring regularly.
Obviously, the Holy Mole pepper is bred for mole sauce usage. When the pepper ripens to its chocolatey brown mature color, it can then be dried and crushed into powder form for mole use. You can also use this powder to flavor soups and stews, and don’t overlook it as a rub.
This recipe from Chef Rick Bayless calls for three types of dried chile peppers called the “holy trinity” of mole sauce, ancho, pasilla, and mulato. The first two are easy to find, but mulatos may be a bit more challenging.