Thursday, May 21, 2009

Mole Dulce

Mole sauces are much like fingerprints in that no two recipes are alike. Recipes for mole may be very similar, but not identical.  There are mole sauces that have atleast 40 ingredients. And these ingredients can be quite exotic.  The first mole I tasted was made with Coca-Cola and peanut butter. Today, a friend told me of a mole sauce made with chocolate frosting, and another friend commented that she had tasted one made with coffee.  Sounds appetizing enough, that I'm going to have to do some experimenting in the kitchen!


My favorite of all molé sauces is Mole Dulce.  It's not too spicy, but very flavorful. My recipe for Mole Dulce is simple, with a small list of ingredients.  This recipe calls for a cut-up chicken that has been cooked in water.   I like to cook mine with onion, garlic and cilantro.  Please reserve the chicken stock/broth.


Mole Dulce

Ingredients:

  • 1 cut-up chicken, cooked
  • 1 bolillo roll, cut in 1-inch slices
  • 3 to 4 ancho chilies
  • 2 roma tomatoes
  • 2 tomatillos (remove husks)
  • 3 whole cloves
  • 3 whole black peppercorns
  • 12 pumpkin seeds (with shell)
  • 1/2 tablet mexican chocolate (Abuelita brand)
  • 4 to 6 cups chicken stock (preferable heated)
  • 1 teaspoon salt
  • 2 to 3 tablespoons granulated sugar


Directions:
Heat 2 tablespoons of vegetable oil in large skillet or pot. Toast bolillo slices in oil. (Both sides)


Transfer bolillo slices to large bowl. Saute chilies, tomatoes and tomatillos in same skillet. Add more oil if necessary.



Place chilies, tomatoes and tomatillos in bowl with bolillo slices. Lightly toast cloves, peppercorns pumpkin seeds and chocolate in same skillet; transfer to bowl with the other ingredients. Set skillet or pot aside, you will use this for your molé. Pour 4 cups of chicken stock into bowl; let ingredients soak for 30 minutes.


Puree the contents of the bowl in a blender until smooth, about 2 minutes. (Puree in batches if you don't have a large blender cup.) Strain puree into skillet.


Heat mole sauce over medium-high heat, stirring occasionally. (Mole sauce will darken upon heating.) Season with salt and sugar. (If Mole sauce is too thick, stir in additional chicken broth, 1 cup at a time, until desired consistency.) Bring sauce to a boil.

Once your mole sauce has started to boil, carefully lay cooked chicken pieces in sauce.


Reduce heat to low; cover and simmer 5 to 10 minutes. Serve with Sopa de arroz and plenty of warm corn tortillas. Enjoy!!!


With Love,
Leslie Limon

6 comments:

  1. I think I like the idea of Coca Cola and Peanut Butter. I wonder if that is chunky or smooth?
    thanks for great post on Mole, Ole!

    ReplyDelete
  2. Constantino,
    It was CREAMY peanut butter and the combination of flavors was simply delicious.

    ReplyDelete
  3. I am looking forward to making this, and I really dig your rice recipe. It has become a regular for us. Thank you.

    ReplyDelete
  4. It is not Molé, but just Mole... the first syllable is the one stressed.
    Just saying, 'cause Mole is my favourite!

    ReplyDelete
  5. Thanks so much for sharing your recipes! My husband is literally in love with you, I'm trying out this recipe tonight :)

    ReplyDelete
  6. I'll have to share your recipe with our fans. So many FB amigos want our mole recipe, but we have been saving that precious recipe for our cookbook. It’s VERY similar to your recipe but we add a few additional ingredients. I’m sure your recipe is amazing!!!

    ReplyDelete

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