Martha Stone - Amazing Mexican Mole

Use this simple mole sauce for your tortillas, tacos or slathered on a delicious piece of grilled chicken. I like to top this sauce with some toasted sesame seeds for extra flavor.

Preparation Time- 15 minutes

Servings-

Ingredients

• ounce vegetable oil
• 48 ounces boneless and skinless chicken breast meat, cut into pieces
• 1 bay leaf
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon, ground
• 1 chopped onion
• 2 minced garlic cloves
• 14 ounces canned tomatoes, diced
• ounce brown sugar
• 8 ounces chicken broth
• 2 ounces semisweet chocolate chips
• 2 ounces raisins
• 1 ounce sesame seeds

Directions

1. Heat oil in a large stockpot on medium high heat and cook the chicken in the oil for 10 minutes per side until evenly browned.
2. Remove chicken from pan and reduce heat to medium. Add bay leaf, black and cayenne peppers, cloves, paprika and cinnamon and stir well for 30 seconds until fragrant.
3. Saut onion and garlic in the mixture for 5 minutes until onion is translucent.
4. Add tomatoes, broth and sugar to the mixture and stir well. Increase heat to medium high.
5. Stir in chocolate chips until melted. Return cooked chicken pieces to the mixture in the pot, reduce heat to medium low and cover the pot. Simmer for 15 minutes until chicken is cooked in the center and no longer pink.
6. Stir in raisins and simmer for another 3 minutes.
7. Top with sesame seeds before serving.

A slow cooker is the perfect appliance for mole sauce because the spices have a chance to blend perfectly. I love to serve this mole sauce over some warmed tortillas with rice.

Preparation Time- 30 minutes

Servings-

Ingredients

• 8 ounces onion, chopped
• 2 ounces golden raisins
• 2 ounces currants
• 2 minced cloves garlic
• ounce ancho chile powder
• 1 ounce toasted sesame seeds
• 3/4 teaspoon cumin, ground
• 3/4 teaspoon cinnamon, ground
• ounce cocoa powder
• 1/4 teaspoon hot pepper sauce
• 14 ounces canned diced tomatoes
• 8 ounces tomato sauce
• 8 ounces chicken broth
• 48 ounces boneless and skinless chicken breast halves
• 2 ounces slivered almonds

Direction s :

1. Place all Ingredients except for chicken breasts and almonds in a slow cooker and stir well. Add the chicken and gently stir to cover in the sauce.
2. Cook on low heat for 12 hours until chicken is no longer pink in the center and tender.
3. Remove chicken from the cooker and shred with 2 forks. Stir shredded meat back into the mole sauce. Top with almonds before serving.

Spice up dinner with this delicious four-chili mole sauce. Remove the chicken from the cooker and shred it to serve in tacos with your favourite toppings.

Preparation Time- 40 minutes

Servings-

Ingredients

• 4 mulato chiles, dried with stems, veins and seeds removed.
• 4 ancho chiles, dried with stems, veins and seeds removed
• 4 guajillo chiles, dried with stems, veins and seeds removed
• 4 pasilla chilies, dried with stems, veins and seeds removed
• 1/3 ounce lard
• 1 large peeled onion, chopped
• 4 chopped cloves garlic
• 1 x 7 flour tortilla, broken into pieces
• 2 x 5 corn tortillas, broken into pieces
• 1 peeled plantain, chopped
• 4 ounces almonds
• 4 ounces peanuts
• 1 ounce sesame seeds
• 14 ounces canned whole peeled tomatoes
• 1 tablet of Mexican chocolate, broken into chunks
• 1 whole chicken

Direction s :

1. Heat lard in a frying pan on medium heat and saut chiles in the lard for 1 minute until fragrant. Stir constantly so they dont burn. Transfer chiles to a large bowl.
2. Saut onion and garlic in the same pan for 5 minutes until onion is translucent. Remove and add to the chiles.
3. Add tortillas to the frying pan and toast the pieces for 3 minutes until golden brown, turning often. Transfer to the bowl with the chiles.
4. Melt more lard in the pan and saut plantain in the lard for 5 minutes until browned. Transfer plantain to the bowl.
5. Add almonds and peanuts to the frying pan and cook and stir for 1 minute until fragrant. Add sesame seeds and stir for another 15-30 seconds. Transfer almond mixture to the bowl.
6. Place tomatoes in the frying pan and warm on medium heat for 5 minutes until heated through. Remove the pan from heat and stir in chocolate until melted. Transfer tomato and chocolate mixture to the bowl and stir everything until well combined.
7. Puree mixture in the food processor in batches until smooth. Add water if needed.
8. Put chicken in a large pot and pour sauce over top. Cover the pot and cook mixture for 2-3 hours on medium low heat until chicken is tender enough to fall off the bone.

This simple mole sauce is a quick sauce to make for a quiet family meal. I like to pour this sauce over some shredded chicken or pork with a warmed soft tortilla.