Best 2 Easy Mole From Prepared Paste Recipes

**Mole Poblano: A Symphony of Flavors from Puebla, Mexico**

Mole poblano, a traditional Mexican dish originating from the city of Puebla, is a complex and flavorful sauce that has captivated taste buds for centuries. Its rich, deep sauce boasts a harmonious blend of chiles, spices, nuts, seeds, and chocolate, creating a symphony of flavors that ranges from smoky and nutty to sweet and savory. This article presents a collection of mole poblano recipes that cater to various skill levels and preferences, offering a culinary journey through the heart of Mexican cuisine. From a simplified version using prepared mole paste to more elaborate recipes that showcase the traditional preparation from scratch, these recipes provide a delightful exploration of this iconic Mexican dish. Embark on a culinary adventure and discover the authentic flavors of mole poblano, a true testament to the diverse and vibrant culinary heritage of Mexico.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

30-MINUTE MOLE

30-Minute Mole image

Several styles of mole - negro, colorado, verde and so many more - span different regions throughout Mexico, and the formulas vary from family to family. Mole is often viewed as intimidating, a sauce that requires toasting each ingredient individually, pounding them down to a paste and then cooking over low heat for hours to achieve layers of flavor. Although this recipe will never stand up to the mole an abuelita has been making for more than half her life, it will satiate the craving for homemade mole on a weeknight. Shortcuts like using roasted peanut butter and tahini help create this satisfying sauce in just 30 minutes. It's perfect for serving over just about anything: roasted mushrooms or seared cauliflower, jackfruit or tofu. It can even be tossed with cooked rice noodles.

Provided by Jocelyn Ramirez

Categories sauces and gravies

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 17

Ingredients

3 cups unsalted vegetable broth or water
3 tablespoons neutral oil, such as canola
3 dried pasilla chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
1 medium yellow onion, coarsely chopped
4 garlic cloves, minced
6 tablespoons unsalted roasted natural peanut butter or almond butter
3 tablespoons tahini
2 tablespoons turbinado or raw sugar
2 tablespoons cacao or unsweetened cocoa powder
1/4 cup dark chocolate chips or chunks
1 tablespoon dried oregano, preferably Mexican
1/4 teaspoon plus 1/8 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 6-inch corn tortilla, toasted, or 1 tostada
Salt and pepper
Seared cauliflower or other vegetables or proteins, for serving

Steps:

Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
Serve with cauliflower or vegetable or protein of your choice.

Tips:

Using a pre-made mole paste saves a lot of time and effort, making this recipe perfect for busy weeknights or special occasions.
Choose a high-quality mole paste that is made with authentic ingredients for the best flavor.
Don't be afraid to experiment with different types of mole paste to find one that you like. There are many different regional variations of mole, each with its unique flavor profile.
If you find the mole paste to be too spicy, you can add a bit of sugar or cream to balance out the heat.
Mole is traditionally served over chicken, but it can also be used with other meats, such as pork, beef, or turkey.
Mole can also be used as a dipping sauce for chips, vegetables, or bread.

Conclusion:

This easy mole recipe is a delicious and versatile dish that can be enjoyed by people of all ages. Using a pre-made mole paste makes it quick and easy to prepare, and the results are sure to impress your family and friends. So next time you're looking for a new and exciting dish to try, give this easy mole recipe a try. You won't be disappointed!