Best 2 Mole Sauce My Style Mole Sanchez Recipes

**Mole Sauce: A Symphony of Flavors from Mexico**

Mole sauce, pronounced "moh-lay", is a traditional Mexican sauce known for its complex and rich flavor profile. Originating in the state of Puebla, mole is a versatile sauce that can be paired with various dishes, such as chicken, turkey, pork, and enchiladas. The sauce is typically made with a base of chili peppers, nuts, seeds, spices, and chocolate, resulting in a thick, flavorful sauce with a hint of sweetness. This recipe article presents two variations of mole sauce: the classic Mole Poblano and the Mole Manchamantel. Both recipes offer a detailed guide to creating these delectable sauces, ensuring a delightful culinary experience.

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

MEXICAN MOLE SAUCE

Mexican Mole Sauce image

This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.

Provided by ROSEP47

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

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
¼ cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
⅛ tablespoon dried minced garlic
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers

Steps:

Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g

Tips:

Using a variety of dried chilies will give your mole sauce a more complex flavor. Use chilies ranging from mild to spicy, such as ancho, guajillo, and pasilla chilies.
Toasting the chilies before simmering them in the sauce will enhance their flavor and give the sauce a smoky taste.
Use a combination of nuts and seeds in your mole sauce to add texture and richness. Almonds, walnuts, and pumpkin seeds are all good choices.
Chocolate is a traditional ingredient in mole sauce, and it adds a rich, bittersweet flavor. Use high-quality chocolate, such as Mexican chocolate or bittersweet chocolate.
Be patient when making mole sauce. It takes time to simmer the sauce and develop its flavors. Don't rush the process, or you'll end up with a bland sauce.

Conclusion:

Mole sauce is a complex and flavorful sauce that is sure to impress your friends and family. It is a versatile sauce that can be used on a variety of dishes, such as chicken, pork, beef, and tofu. With a little planning and effort, you can easily make mole sauce at home. Just follow the tips in this article, and you'll be rewarded with a delicious and authentic mole sauce that is sure to become a favorite.