Best 2 Ancho Chipotle Mole Recipes

Dive into the realm of culinary artistry and let us guide you through the intricate steps of crafting an authentic ancho chipotle mole, a symphony of flavors that will captivate your taste buds and transport you to the heart of Mexican cuisine. Unravel the secrets behind this cherished dish, exploring the unique blend of spices, aromatic herbs, and artisanal ingredients that come together to create a rich, complex, and utterly captivating sauce. Discover the fascinating history of mole, its evolution over time, and the cultural significance it holds in Mexican culture. Embark on this culinary journey and let your kitchen become a laboratory of culinary exploration as you conjure up a dish that will leave an unforgettable impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

ANCHO AND CHIPOTLE MOLE

Ancho and Chipotle Mole image

The rich flavors of this mole are perfect with steak, pork, shrimp or beans, or simmer the sauce with chicken or turkey for a mole stew. Cooking time is chill time. MAKE AHEAD: The sauce can be refrigerated for 3 weeks. Recipe is a Food and Wine staff favorite from Marcia Kiesel. December 2001.

Provided by NcMysteryShopper

Categories Mexican

Time 1h

Yield 6 4-Ounce Jars

Number Of Ingredients 13

Ingredients

2 large ancho chilies
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 teaspoons cumin seeds
1 cinnamon stick, broken
3 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil
10 garlic cloves, thinly sliced
2 tablespoons tomato paste
2 1/2 ounces bittersweet chocolate, coarsely chopped
salt

Steps:

In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

ANCHO & CHIPOTLE MOLE

ANCHO & CHIPOTLE MOLE image

Categories Sauce Wheat/Gluten-Free Vegan

Yield 24 oz

Number Of Ingredients 13

Ingredients

2 large ancho chiles
2 dried chipotle chiles
1 1/2 cups boiling water
2 red bell peppers
2 whole cloves
1 1/2 tsp cumin seeds
1 cinnamon stick, broken
3 T sunflower seeds
2 T extra virgin olive oil
10 garlic cloves, thinly sliced
2 T tomato paste
2 1/2 oz bittersweet chocolate, coarsely chopped
salt to taste

Steps:

1. In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes until softened. Drain, reserving the liquid. Discard the stems, cores & seeds; coarsely chop the chiles. 2. Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop. 3. In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, about 1 1/2 minutes. Let cool. Grind to a powder in spice grinder. Transfer to a plate. Add sunflower seeds to skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder. Finely grind. 4. Heat the oil in a medium skillet. Add garlic and cook over low heat until golden, about 3 minutes. Add tomato paste and cook, stirring until glossy, about 2 minutes. Remove from heat and stir in chocolate until melted. 5. In a blender, combine chiles and soaking liquid with other ingredients. Blend until smooth. Season with salt. Store in refrigerator in jars

Tips:

For the best flavor, use dried ancho and guajillo chiles, toasting them before use to enhance their flavor. Remove the stems and seeds from the chiles before grinding them to avoid bitterness.
Use a variety of chiles to create a complex and flavorful mole. Experiment with different combinations to find the perfect balance of heat and flavor.
Don't be afraid to adjust the ingredients to suit your taste. If you like it spicier, add more chiles. If you prefer a milder mole, reduce the amount of chiles or use milder varieties.
Mole is a versatile sauce that can be used in a variety of dishes. Try it with chicken, pork, beef, or tofu. It can also be used as a dipping sauce for vegetables or chips.
Store leftover mole in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Conclusion:

Ancho chipotle mole is a delicious and complex sauce that can be used in a variety of dishes. It is a great way to add flavor and depth to your meals. With a little bit of effort, you can easily make this delicious sauce at home. So next time you're looking for a new and exciting way to spice up your meals, give ancho chipotle mole a try. You won't be disappointed.