Mole` Sauce?

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ellenl
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Mole` Sauce?

Post by ellenl » Mon Nov 29, 2004 1:22 am

Does anyone have a good recipe for Mole sauce? I had some great chicken enchiladas in Bucerias earlier this month and would love to try them here at home. Make PV seem not as far away. Is that possible? Thanks!

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chuck
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Re:Mole` Sauce?

Post by chuck » Mon Nov 29, 2004 3:02 am

1st, go to your back yard and get 3 big fat moles. ;-)
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Re:Mole` Sauce?

Post by chuck » Mon Nov 29, 2004 3:10 am

For the Molé:
6 medium dried mulato chiles
3 medium dried ancho chiles
4 medium dried pasilla chiles
1 chipotle chile
Vegetable oil or lard
1/2 cup coriander seeds
1/2 cup sesame seeds
1/4 teaspoon cinnamon
1 teaspoon cloves
5 garlic cloves, peeled
1/2 cup raisins
1/2 cup peanuts
1/2 cup almonds
1 1/2 ounces Mexican chocolate
4 tablespoons sugar
2 quarts chicken broth
Salt and pepper

Method for the molé sauce (this should be done 1 day in advance):
Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.

In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.

In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.

Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.

Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.

This takes moderate skills to make and I think one could find a decent molé sauce in a mexican/latin market.

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ellenl
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Re:Mole` Sauce?

Post by ellenl » Mon Nov 29, 2004 3:21 am

Chuck (Nov 28, 2004 10:02 p.m.):
1st, go to your back yard and get 3 moles. ;-)
<:((()))~
Well, that would make for some interesting dinner conversation... But, first I would need to scrape off the snow, then dig down into the frozen ground, get out and try my new mole call, and....it's starting to make me tired just thinking about it. I think I might have to give your recipe a try, I might look for it at my local Safeway, but if it's now there then too bad for me cause that's it. Thanks for the recipe!!! Enjoy mole hunting yourself!!!

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chuck
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Re:Mole` Sauce?

Post by chuck » Mon Nov 29, 2004 3:36 am

I'm sure I've gotten a can at our Wal-mart, we have a very extensive mexican section even for being 1 hour west of St.Louis.
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