Name: Mole Sauce
Ingredients: 4 Chile Anchos; (dried chile Poblano); 1 Jalapeno chile; (cut out Seeds And membrane for less heat); 3 Whole cloves; 3 Peppercorns; 1/2 Stick cinnamom; 1 ts Chili ancho seeds;, (You Need these!); 1 1/2 ts Sesame seeds; 2 Cloves garlic; 5 Whole almonds; blanched; 1/2 Corn tortilla; 1/2 sl Dry white bread; 1/2 ts Salt; 1/2 ts Sugar; 4 Semi-sweet chocolate chips; 1 c Chicken broth; 2 tb Lard

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Other sauce	1	Servings

INGREDIENTS

4		Chile Anchos; (dried chile Poblano)
1		Jalapeno chile; (cut out Seeds And membrane for less heat)
3		Whole cloves
3		Peppercorns
1/2		Stick cinnamom
1	ts	Chili ancho seeds;, (You Need these!)
1 1/2	ts	Sesame seeds
2		Cloves garlic
5		Whole almonds; blanched
1/2		Corn tortilla
1/2	sl	Dry white bread
1/2	ts	Salt
1/2	ts	Sugar
4		Semi-sweet chocolate chips
1	c	Chicken broth
2	tb	Lard

INSTRUCTIONS

1. Toast the chiles over medium heat until pliable and fragrant. (You do
not have to peel them) Be careful not to burn them. Remove the seeds and
stems from the chiles and cover with 3/4 cup of hot water. 2. Toast
separately: the cloves, peppercorns, cinnamon, chile seeds, sesame seeds,
garlic and almonds, and then grind all in a spice or coffee grinder. 3. Now
put the chiles and the ground spices in a blender, add the water in which
the chiles soaked. Fry the half tortilla in a little hot oil, break into
small pieces and add to the blender. Toast bread and put in blender. 4.
Blend all ingredients in blender for 1 minute or until they have the
consistency of a smooth paste. 5. Melt lard in saucepan, add the sauce from
blender, and fry over medium heat fo 5 or 6 minutes. 6. Add the chicken
broth slowly, stirring constantly, until incorporated into sauce. Simmer
for 10 more minutes. Add more broth is the sauce gets too thick. 7. Add the
sugar, salt and chocolate and stir until the chocolate melts into the
sauce. (This is a great sauce over Enchiladas) but if you want to make
Chicken Mole...Buy a "best of the chicken"..I leave the skin on (your
choice), brown in a lg.deep skillet. Pour the sauce over the chicken and
cook slowly until done. If sauce seems too thick, add some chicken broth.
Serve with warm flour tortillas.There are a million recipes for this sauce.
I think this is a fairly decent one... ]]]
At 10:57 AM 3/25/98 -0500, you wrote: >I'm looking for Mole Sauce recipes.
(Mexican sauce, reddish brown). > >Any recipes or web sources welcomed. >
>Stacey >shakerbaker@juno.com >
>_____________________________________________________________________
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