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| | From:  Mcbelle5 (Original Message) | Sent: 9/11/2006 4:06 AM |
I looked thru my recipes today for my mole recipe--found only ingredients scribbled on a scrap of paper. LOL. So I googled, and this is the recipe that seemed similar to what I have made in the past. Except: I used 2 cups peeled/mashed tomatoes, much less chicken broth (1/2 cup), used 1/4 cup raisins (minced), did not use any flour, oregano or olive oil. I probably combined most of the ingredients in a food processor and finished up in a sauce pan...adding the chicken broth, chocolate last. 4 1/2 cups chicken broth 3 tablespoons olive oil 1 cup finely chopped onion 3 tablespoons chopped garlic 1 teaspoon dried oregano 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 2 1/2 tablespoons chili powder 3 tablespoons all-purpose flour 2 ounces dark chocolate, chopped (Hershey Special Dark, it has a sweetness that mellows the sauce) Heat oil in a large saucepan over medium low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to medium high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired. |
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| | | From: Edenh | Sent: 9/11/2006 5:47 AM |
Thanks, Belle. I posted it in the Collection. What do you use Mole sauce on? |
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I have the equivalent of about half a recipe box of scraps of paper. Except I couldn't find most of them if I had to. I'm completely confused. (And uneducated and inexperienced in Mexican cuisine). What is this sauce used on? I'm guessing that it's supposed to taste pretty good on most anything it's poured upon, or dipped in. Sorry if this sounds insulting (I don't intend it to be), but tomatoes, raisins, chicken broth, and dark chocolate combined together just sounds sort of weirdly gross. I can only assume that this is one of those recipes that you just have to go with and take it on faith that it works. ... But really, tomatoes and chocolate? |
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If you've been to a good, authentic Mexican restaurant, you'd feel differently. For what THAT'S worth in the states. There are apparently HUNDREDS of types of moles in Mexico and they're regional. Mostly, mole is used on chicken, I think. And IB, think of the stuff that goes into Cincinnati chili? I've seen recipes (and mixes) with cocoa, cinnamon AND heat in one pot. BTW, I don't actually HAVE one of these anymore, so if anyone does, please post it. |
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I thought mole was weird until I tried it Now it's a "must have" when I'm at a Mexican restaurant. I like it on enchiladas. |
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Well, you better post a recipe for enchiladas then, huh missy? |
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I probably used a basic enchilada recipe. Mole is good on almost anything. JMHO! Yum.  |
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