Best 2 Mole Sauce Chocolate Based Recipes
**Mole Sauce with Chocolate: A Culinary Journey Through History and Flavor**
Mole sauce, a traditional Mexican dish, is a symphony of flavors that has captivated taste buds for centuries. Originating in the heart of Mexico, this complex sauce is a testament to the country's rich culinary heritage and the skillful blending of indigenous ingredients with European influences. With its distinct chocolatey taste, mole sauce has become an iconic symbol of Mexican cuisine, enjoyed by people worldwide.
This article delves into the captivating world of mole sauce, unveiling its historical roots and exploring the diverse variations that have emerged over time. You'll discover the secrets behind the sauce's unique flavor profile, its symbolic significance in Mexican culture, and the culinary techniques used to create this delectable dish.
Our culinary journey begins with a classic mole poblano, a traditional recipe originating from the city of Puebla. We'll guide you through the preparation of this iconic dish, introducing the essential ingredients and techniques that bring this complex sauce to life.
For those seeking a delightful vegetarian alternative, we present a rich and flavorful mole de hongos, a mushroom-based mole that showcases the versatility of this beloved sauce. This recipe captures the essence of mole while offering a unique and hearty twist.
If you're captivated by the chocolatey notes of mole sauce, you'll be delighted by our mole almendrado, a delicate and nutty variation that incorporates almonds and a touch of cinnamon. This recipe is a testament to the endless possibilities of mole sauce, showcasing its adaptability to various flavor profiles.
Our exploration continues with mole prieto, a dark and savory rendition of mole sauce that derives its rich color from a blend of dark chocolate, chiles, and spices. This recipe is a true celebration of the depth and complexity that mole sauce can achieve.
Finally, we conclude our culinary journey with mole verde, a vibrant green mole that utilizes fresh herbs, tomatillos, and green chiles to create a light and refreshing sauce. This recipe is a testament to the diversity of mole sauces, proving that this culinary masterpiece can be enjoyed in a multitude of ways.
As you embark on this culinary adventure, you'll discover the versatility and boundless creativity that define mole sauce. With each recipe, you'll uncover a new layer of flavor and complexity, gaining a deeper appreciation for this iconic Mexican dish. Prepare to be tantalized by the rich history, exquisite flavors, and endless possibilities of mole sauce.
AUTHENTIC MOLE SAUCE
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
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
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
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:
- To make the mole sauce, you will need a variety of ingredients, including chicken stock, beef broth, chocolate, chili peppers, and spices. It is important to use high-quality ingredients to ensure the best flavor.
- The mole sauce can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for busy weeknights.
- The mole sauce can be served with a variety of dishes, including chicken, beef, pork, and fish. It can also be used as a dipping sauce for chips or vegetables.
- If you are new to making mole sauce, there are a few things you should keep in mind. First, the sauce can be time-consuming to make. Second, the sauce is very rich and flavorful, so a little goes a long way.
Conclusion:
Mole sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. With its unique blend of flavors, mole sauce is sure to please everyone at your table. So next time you are looking for a new and exciting recipe, give mole sauce a try. You won't be disappointed!
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