MOLE PASTE (USED FOR MAKING MOLE SAUCE)
Adapted from Emeril's recipe, on FoodNetwork,Tequila Marinated Chicken in Mole Sauce, the first step in creating Mole Sauce is to make this paste, which yields 3 1/2 cups. The paste is then further combined with additional chocolate and chicken stock to make an exquisitely complex Mole Sauce to serve with roasted chicken, turkey, pork, fish, Emeril's Tequila Marinated Chicken or in enchiladas. Garnish with the usual in Mexican cuisine, diced avocado, corn tortillas, cilantro, and pickled onion. Since only about a cup is used at a time, the remainder freezes well for use at a later time. I will try this with duck and/or rabbit and get back with you on this one.
Provided by French Terrine
Categories Sauces
Time 2h
Yield 3 1/2 cups
Number Of Ingredients 22
Steps:
- Preheat broiler and line a large baking sheet with parchment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves after they have softened, about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized.
- Heat a large skillet and toast the chilies until just browned and fragrant, being careful not to burn. Place toasted chili pods in a large glass bowl and cover with hot water, allowing to soften.
- In same skillet toast reserved seeds from chilies and sesame seeds, then transfer to a separate bowl.
- With skillet still hot, toast the cloves, peppercorns, oregano, thyme, and cinnamon stick a few seconds until fragrant. Then add to bowl with toasted sesame and chili seeds.
- Once garlic cloves have cooled, peel them and combine in blender with the tomatoes and onions, rehydrated chili pods (do not add in the rehydrating liquid), the toasted seeds and toasted spices, along with the nuts, raisins, and about 1 cup of chicken stock. Puree until smooth and thick, scraping down the sides. (After first trying a food processor, we were able to get a smoother puree using a Ninja style blender).
- In a large deep pot, heat the cooking oil (I used peanut oil). Once hot, add in the pureed mixture, being careful to avoid splatter burns. Once mixture has come to a boil, lower heat, bring to a simmer and then add 3 1/2 ounces chocolate to the pot.
- Allow to simmer, stirring frequently, for about an hour until a deeply rich reddish brown shimmer has developed. (I love watching Rick Bayless on the Create Network cook this over an open fire in a large cazuela).
- Use about a cup of this paste to make your Mole Sauce. Freeze the remainder away in 1 cup containers for a later use.
- *********************************************************************.
- To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan.
- Add pureed fire-roasted tomatoes and saute a few minutes.
- Add 1 cup of Mole Paste.
- Stir in remaining 1 cup chicken stock, bring to boil and reduce heat to simmer.
- Add in 1/2 oz of chopped chocolate. Continue to simmer and add additional stock if necessary, until a suitable consistency, then keep warm until ready to serve.
- Enjoy with grilled/roasted chicken, turkey, pork, variations with fish, or use to make enchiladas. Delicious with grilled chicken but my goal is to make this with rabbit and/or duck.
Nutrition Facts : Calories 787.7, Fat 45.7, SaturatedFat 8.2, Cholesterol 4.1, Sodium 535.4, Carbohydrate 89.9, Fiber 21.1, Sugar 39.1, Protein 21.8
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Ismail Siddique
[email protected]I used this mole paste to make enchiladas, and they were the best enchiladas I've ever had. The sauce was so flavorful and creamy, and the mole paste made it so easy to make.
B Raiden
[email protected]This mole paste is a must-try for anyone who loves Mexican food. It's the perfect way to add a delicious and authentic flavor to your favorite dishes.
Awais Alirana
[email protected]I've tried several different mole paste recipes, but this one is by far the best. It's so flavorful and authentic. I highly recommend it!
Annessa Byrom
[email protected]I love that this mole paste doesn't have any preservatives or artificial ingredients. It's made with all-natural ingredients, so I feel good about serving it to my family and friends.
Ts Top
[email protected]I'm not a very experienced cook, but I was able to make this mole paste with no problems. It's so easy to follow, and the results are amazing.
Abdulrahman Sheikh
[email protected]I made this mole paste for a party, and it was a huge success. Everyone loved it! It's the perfect combination of sweet, savory, and smoky flavors.
Mikecrack Fans
[email protected]This is the best mole paste recipe I've ever tried. It's so easy to make, and the flavor is incredible. I've used it to make mole sauce for enchiladas, tacos, and burritos, and it's always a hit.
abdus sattar
[email protected]I've made this mole paste several times now, and it's always a hit. It's so easy to make, and it tastes just as good as the mole paste I used to buy at the store.
Yvette Jackson
[email protected]This mole paste is amazing! I used it to make enchiladas, and they were the best I've ever had. The sauce is so flavorful and creamy, and the paste made it so easy to make.
Malcom Butler
[email protected]I followed the instructions for the paste exactly, and the taste was just perfect. I did add a bit more chili powder to the sauce to give it a bit of a kick.
Richard Korovin
[email protected]I'm not usually a fan of mole sauce, but this recipe changed my mind. The paste is so rich and flavorful, and it makes the sauce so creamy and delicious. I'll definitely be making this again.
Sarhdndh Dkdgsjd
[email protected]This mole paste recipe is a game-changer! It's so flavorful and easy to make. I used it to make mole sauce for enchiladas, and it was the best mole I've ever had. Thanks for sharing this recipe!