Best 4 Asian Mole Recipes

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**Embark on a Culinary Journey to Asia with this Exquisite Mole Adventure**

Tantalize your taste buds with a delectable culinary expedition to Asia, where a world of rich flavors and aromatic spices awaits. Discover the secrets of preparing three distinctive mole sauces, each embodying the unique culinary heritage of a different Asian country: Japan, Thailand, and the Philippines. From the delicate umami of Japanese Mole to the fiery heat of Thai Mole and the harmonious balance of Filipino Mole, these recipes promise an explosion of flavors that will transport you to the vibrant streets of Asia. Unleash your inner chef and embark on this gastronomic adventure, where each mole recipe represents a culinary masterpiece, waiting to be savored and cherished.

Let's cook with our recipes!

CHICKEN MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

Steps:

  • Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
  • Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
  • Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
  • Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  • Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
  • Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
  • Photgraph by Con Poulos

AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 22

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Steps:

  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g

ANCHO MOLE



Ancho Mole image

Categories     Chocolate     Pepper     Tomato     Vegetable     Thanksgiving     Hot Pepper     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 10

4 dried ancho chiles, stemmed, seeded
4 cups warm water
1/2 cup canola oil or vegetable oil
1/2 cup almonds, chopped
1/2 cup lightly salted dry-roasted peanuts
1/2 cup raisins
1/4 cup sesame seeds
4 whole canned plum tomatoes (from 14 1/2-ounce can), drained
2 3/4 cups (or more) water
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
  • Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)

ASIAN MOLE



Asian Mole image

This sauce is much adapted from a Ming Tsai recipe. It goes well with chicken, pork, vegetables or tofu. I haven't tried it with seafood, but I imagine it would go wonderfully with shrimp (and one reviewer really liked it over salmon).

Provided by Maito

Categories     Low Protein

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 tablespoon peanut oil or 1/2 tablespoon canola oil
1/4 cup onion, chopped
2 tablespoons garlic, chopped
2 tablespoons ginger, chopped
1/2 tablespoon jalapenos or 1/2 tablespoon serrano chili, chopped, including some of the seeds
3/4 cup red wine
1/4 cup dried cranberries
7 tablespoons water, divided use
1/8 teaspoon cinnamon
3/4 teaspoon fresh thyme or 1/4-1/2 teaspoon dried thyme
1 tablespoon black sesame seed, toasted
1/8 teaspoon vanilla extract
1/4 teaspoon cumin
1 teaspoon sugar
2 tablespoons sliced almonds, toasted
1 ounce unsweetened chocolate, chopped
salt
fresh ground black pepper

Steps:

  • Over medium-high heat, sauté onions, garlic, ginger and chile until caramelized.
  • Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed.
  • Transfer to a processor while warm, so that chocolate will melt. Blend with rest of ingredients, including remaining 3 tablespoons of water, until smooth. Salt and pepper to taste. Serve over meat, tofu, or vegetables.

Tips:

  • When making the mole sauce, be sure to toast the spices and nuts before grinding them. This will help release their flavor and give the sauce a more complex taste.
  • Don't be afraid to experiment with different types of chiles in the mole sauce. Different chiles will give the sauce different levels of heat and flavor.
  • Let the mole sauce simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together.
  • Serve the mole sauce with a variety of dishes, such as chicken, beef, pork, or tofu. It can also be used as a dipping sauce for chips or vegetables.

Conclusion:

Asian mole is a delicious and versatile sauce that can be used in a variety of dishes. With its complex flavors and aromas, it is sure to become a favorite in your kitchen. So next time you're looking for a new and exciting way to spice up your meals, give Asian mole a try!

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