Best 5 Quick Mexican Pork Or Chicken Mole Recipes
Mexican cuisine is bursting with vibrant flavors and rich traditions, and among its most beloved and versatile dishes is mole. Whether you prefer the rich and complex flavors of pork mole or the tender and juicy goodness of chicken mole, these dishes offer a culinary journey that will tantalize your taste buds. With a variety of recipes and techniques to choose from, cooking quick Mexican pork or chicken mole doesn't have to be a daunting task. Whether you're a seasoned home cook or just starting your culinary adventures, this article will guide you through the steps to create a delicious and authentic Mexican mole dish in the comfort of your own kitchen.
Here are our top 5 tried and tested recipes!
QUICK MEXICAN PORK (OR CHICKEN) MOLE
I think this is from a magazine. It is a shortcut recipe since it is made with your favorite BBQ sauce.
Provided by Oolala
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir onion and garlic in oil on medium heat until tender.
- Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
- Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
- Serve with 2 cups of rice.
Nutrition Facts : Calories 253.5, Fat 13.9, SaturatedFat 5, Cholesterol 74.8, Sodium 313.3, Carbohydrate 8.5, Fiber 1.9, Sugar 2.2, Protein 25
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
QUICK CHICKEN MOLE
This is a microwave version of Mole Poblano, which consists of chicken in a dark, spicy chocolaty sauce full of nuts and sesame seeds. Most traditional mole recipes require several hours of preparation and cooking time; this version is for those of us who have limited time for cooking! Muy bien!
Provided by Alena
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
- Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.
- Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 24.8 g, Cholesterol 355.8 mg, Fat 85.4 g, Fiber 5.2 g, Protein 90.6 g, SaturatedFat 25.1 g, Sodium 727.3 mg, Sugar 12.9 g
CHICKEN MOLE
Chicken Mole
Provided by Jenny Wells
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g
QUICK MEXICAN PORK MOLE
Try this Quick Mexican Pork Mole tonight. BBQ sauce, unsweetened chocolate and a bit of crushed red pepper make a quick mole sauce for this 25-minute Mexican pork mole.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir onion and garlic in hot oil in large skillet on medium heat until tender. Increase heat to high. Add pork; cook and stir 5 min. or until pork is golden brown on all sides.
- Add 1/2 cup water, barbecue sauce, chocolate and crushed red pepper; mix well. Bring to a boil; cover. Reduce heat to medium-low; simmer 10 min. or until pork is cooked through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 12 g, Protein 24 g
Tips:
- Use a variety of dried chiles to create a complex flavor profile. Guajillo, ancho, and pasilla chiles are all good options.
- Toast the chiles in a dry skillet before simmering them in broth. This will help to release their flavor and aroma.
- Be sure to strain the mole sauce before serving. This will remove any remaining bits of chile or spices.
- Mole sauce can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Serve mole sauce with rice, beans, or tortillas. It can also be used as a marinade for chicken or pork.
Conclusion:
Mole sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is a staple of Mexican cuisine and is sure to impress your friends and family. With a little planning and effort, you can easily make mole sauce at home. So what are you waiting for? Give it a try today!
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