Mole sauce with grilled chicken, and rice.
While I was talking to my dad the other day he told me that he was cooking – the man can throw down in the kitchen! So when he said that he was making mole, of course my inner fat girl wanted some! Mole is probably on my top ten list of favorite things to eat. I was so happy that he knew how to make it, and started asking for his recipe. Then he said those four words that I hate “it’s from a jar.” WOMP, WOMP. If you have ever had mole from a jar, you know it has a weird sugary taste… so not authentic. Like really, who buys that stuff??? My dad, poor guy. Needless to say he hated it, and had to add ingredients to make it edible. It’s so hard to find good mole these days.
Part of it is because mole gets a bad rap. People tell all kinds of stories about how complicated, or how many hours it takes to make. I was fooled into thinking that I could never master the secrets to mole, just like you probably are. Fool no more! Yes I’m sure the traditional way of roasting and grinding of all the ingredients does take hours upon hours to do, but I ain’t got time for all of that! After researching mole recipes, I figured out a way to make mole in less than an hour. It has the entire flavor you expect – creamy, with a smokey chile kick, and hint of nutty sweetness. Ugh, its damn near PERFECT! Or as my Husband would say “it taste like, a little more.”
Ingredients:
- 10 dried guajillo chiles
- 7 dried mulato negro chiles
- 7 dried pasilla chiles
- 4 table spoons of olive oil
- 2 oz. pumpkin seeds
- 3 table spoons sesame seeds
- 1 hand full whole almonds
- 2 oz. raisins (small box)
- 3 whole star anise
- 1 small white onion, diced
- 5 whole garlic cloves, peeled
- 2 teaspoons cumin
- 2 teaspoons ground cloves
- 2 teaspoons oregano
- 2 teaspoons ground pepper
- 2 teaspoons salt
- 3 teaspoons cinnamon
- 1 chicken boullion cube
- 2 table spoons peanut butter
- 1/3 cup semi sweet chocolate chips
- 2 cups of water or chicken broth
Directions:
1. Stem, seed, and de-vein chiles, reserving seeds.
2. Place chiles in a small pot with water, bring to a boil or until peppers are soft.
3. In a large sauté pan add 2 table spoons of olive oil, pepper seeds (I used about 3 table spoons, the more you use the hotter it will be) add in the whole garlic cloves, star anise, almonds, pumpkin seeds, raisins, and sesame seeds, stir around until toasted.
4. When chiles are soft place them into a blender with some of the water from pot.
5. Blend then add in all of the toasted ingredients, salt, ground pepper, cumin, cloves, cinnimon, chicken bouillon cube (or chicken stock) and blend adding more water if needed. The consistency should be like a thick smoothie.
6. When that is well combined, pour into the pan used to toast ingredients with the remaining 2 tablespoons of olive oil on low heat.
7. Stir in chocolate, and peanut butter it should just melt right in.
8. If the mole seems to be too thick you can add water or chicken broth as needed.
9. Serve over chicken, turkey, and steak -really any kind of meat you want and top with left over sesame seeds. I served this over grilled chicken and rice. Yummy!
Deseed- make incision big
coldfishie 