Ingredients
-
4 1/2
-
3
-
1
-
3
-
1
-
1
-
1/4
-
2 1/2
-
3
-
2
-
-
-
-
-
Directions
Mole (Mo-lay) Sauce,This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that’s just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don’t judge the taste until you add the chocolate. It’s just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl’s Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!),Way too much chocolate! There are only a couple of versions of Mole sauces that use any chocolate at all: Mole Negro, Mole Poblano, and Mole Coloradito, and none use this much chocolate for such a small batch. Typically, they use the same amount of chocolate as used here (2 oz), but to make a gallon or more of sauce, not a mere 3 cups. Mole is NOT chocolate sauce, the chocolate simply adds aroma and a little sweetness. People erroneously call it “Chocolate Sauce” due to a lack of knowledge of the recipe. They see the dark colour and get a faint whiff of chocolate and call it “chocolate sauce”, not understanding that the dark colour comes not from the tiny bit of chocolate added to the sauce at the last minute, but from the dark purple Gajillo peppers used in the actual preparation of the sauce. Four out of the seven typical versions of Mole: Mole Manchamantel, Mole Amarillo, Mole Verde, and Mole Chichilo, use no chocolate whatsoever. Where are the Gajillo, Ancho, and Chipotle chilies? Just chili powder? Honestly, I can’t imagine any Mexican restaurant using a sauce even remotely similar to this.This review is based upon training at the C.I.A. in NY., and 24 years as a Sous Chef and a Head Chef.,Easy and delicious. used Mexican choolqte instead but it isn’t available in all areas. I’m going to experiment this with chicken in a tamale.
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Steps
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1
Done
|
Heat Oil in a Large Saucepan Over Med. |
|
2
Done
|
Low Heat. |
|
3
Done
|
Add Onion, Garlic, Oregano, Cumin and Cinnamon. |
|
4
Done
|
Cover and Cook Until Onion Is Almost Tender, Stirring Occasionally, About 10 Minutes. |
|
5
Done
|
Mix in Chili Powder and Flour, Stir For 3 Minutes. |
|
6
Done
|
Gradually Whisk in Chicken Broth. |
|
7
Done
|
Increase Heat to Med. High. |
|
8
Done
|
Boil Until Reduced, About 35 Minutes, Stirring Occasionally. |
|
9
Done
|
Remove from Heat. |
|
10
Done
|
Whisk in Chocolate; Season With Salt and Pepper, If Desired. |
