Introduction to Mexican Mole Sauce Recipe
What is Mole Sauce and Why Should You Make It?
If you’re looking to add a rich tapestry of flavors to your meals, an authentic Mexican mole sauce is your answer! Mole sauce is a traditional Mexican delight, typically made with an aromatic blend of spices, herbs, and sometimes even chocolate. Each region of Mexico has its own unique variation, but they all share a commitment to complexity and depth.
So, why should you dive into making a mole sauce? For starters, it’s incredibly versatile! Why not drizzle it over grilled chicken, enhance your tacos, or stir it into a comforting bowl of rice? Plus, when you make it from scratch, you have complete control over the ingredients, allowing you to customize the heat level, sweetness, or richness.
The beauty of our Mexican mole sauce recipe lies in the time and effort invested in it. The more you let it simmer, the more flavors will meld together, creating a sauce that’ll impress your guests and satisfy your hunger. So, roll up those sleeves—let's create something magical! For an in-depth look at the process, check out the full recipe below on this delicious Chicken Mole.
Ingredients for Chicken Mole with Homemade Mole Sauce
What You'll Need for the Chicken
To create a succulent base for your Mexican Mole Sauce, gather the following ingredients:
- 2 tablespoons olive oil
- 5 pounds of chicken (you can mix boneless skinless chicken breasts, thighs, or legs)
- 3 cups chicken broth
- 3 cups fresh orange juice for a citrusy twist and balance
These ingredients ensure that your chicken ends up tender, juicy, and bursting with flavor, perfectly complementing the rich mole sauce.
Essential Ingredients for the Mole Sauce
Now, for the heart of this dish, the mole sauce! Here’s what you’ll need:
- 1 tablespoon olive oil
- 2 medium onions, chopped for sweetness
- ¼ cup pumpkin seeds (or pepitas) for nutty crunch
- ⅓ cup sliced almonds
- 8 cloves of garlic, sliced to add depth
- A mix of spices, including cumin seeds, coriander seeds, whole anise seeds, and cloves
- 5 ounces of dried pasilla, ancho, and chipotle chiles
- A cinnamon stick and bay leaves for an aromatic finish
- ½ cup raisins, for the perfect touch of sweetness
- 2 tablespoons of tomato paste to round out the flavors
- And lastly, 3.1 ounces of dark Mexican chocolate, because what’s mole without chocolate?
Combine these ingredients to achieve a bold and complex flavor profile that’s integral to any Mexican Mole Sauce Recipe. Happy cooking!
Preparing Chicken Mole with Homemade Mole Sauce
Creating a delicious Chicken Mole not only fills your home with enticing aromas but also offers a remarkable culinary experience. With the vibrant flavors of homemade Mole Sauce, this dish is bound to impress. Here’s a step-by-step guide to help you along the way.
Cooking the Chicken
To start off, you'll want to use a large, heavy-bottomed pot or Dutch oven to cook the chicken. Heat about 2 tablespoons of olive oil over medium-high heat. Working in batches, add 5 pounds of chicken (whether you prefer boneless thighs, legs, or even a whole chicken is up to you) and sauté for approximately 3 to 4 minutes until gently browned. Transfer the cooked chicken to a bowl and, if necessary, add a bit more olive oil for subsequent batches. Once all the chicken is sautéed, return it to the pot along with 3 cups of chicken broth and 3 cups of orange juice. Bring it to a boil, then lower the heat, cover, and let it simmer for about 25 minutes until fully cooked. Finally, remove the chicken from the pot and set it aside, reserving the flavorful broth for later.
Preparing the Mole Sauce
While the chicken is cooking, you can tackle the star of the show: the mole sauce. Heat 1 tablespoon of olive oil in another large saucepan. Add 2 chopped onions and sauté until they're golden brown and fragrant—this should take about 12 minutes. Reduce the heat a bit and mix in the pumpkin seeds, sliced almonds, and 8 cloves of sliced garlic. As you stir for 1-2 minutes, allow the garlic to sweeten. Then, toss in cumin seeds, coriander seeds, anise seeds, and whole cloves, stirring until fragrant.
Next, add in the dried pasilla, ancho, and chipotle chiles, sautéing them for another few minutes. This step captures the essence of our Mexican Mole Sauce Recipe. After that, pour in the reserved chicken and orange juice broth, and add the cinnamon stick, bay leaves, raisins, and a mix of herbs (marjoram, thyme, oregano). Let this simmer, covered, for 30 to 35 minutes until the chiles are soft.
Blending the Sauce
Once your sauce simmers to perfection, it’s time to blend! Be patient here; you’ll want to let the mixture cool slightly before transferring it in batches to a blender. Purée until it's smooth and luscious, then season it with salt and pepper.
Combining Chicken and Sauce
Now for the grand finale! Shred your reserved chicken and combine it with about half of your wonderful mole sauce. Adjust the amount of sauce to your preference—some like it saucier than others. The remaining sauce is excellent for drizzling over tortillas or rice, waiting for you in the fridge or freezer.
Chicken Mole with Homemade Mole Sauce pairs perfectly with warm rice and fresh cilantro. Take a moment to appreciate the rich flavors of your meal before diving in. This dish not only fills the belly but also warms the heart! Enjoy sharing it with loved ones; it's sure to become a household favorite.
Variations of Mole Sauce for Chicken
Vegetarian Mole Options
Want to enjoy a rich Mexican mole sauce recipe without meat? No problem! Simply replace the chicken with a mix of hearty vegetables like roasted sweet potatoes, zucchini, and mushrooms. Tofu or tempeh can also absorb the savory flavors beautifully. For a delightful twist, try serving the sauce over black beans for a protein-packed dish. Just be sure to adjust the broth to a vegetable version for an all-around vegetarian delight.
Spice Level Adjustments
If you prefer a milder sauce, reduce the number of dried chiles or remove the seeds for less heat. Alternatively, add more chipotle for a smoky vibe without increasing the spice too much. And don’t forget, a touch of honey or a pinch of sugar can counteract the heat, giving you the perfect balance of flavors. Experiment to find what suits your palate best!
Cooking Tips and Notes for Chicken Mole
Making it Ahead of Time
You can easily prepare your Mexican Mole Sauce Recipe in advance! The sauce tastes even better the next day as the flavors meld together. Simply follow the recipe, allow the sauce to cool, and store it in an airtight container in the refrigerator for up to three days.
Storing Leftovers
If you have any leftovers, store the shredded chicken and mole sauce separately in the refrigerator. They will keep well for up to five days. For longer storage, freeze the mole sauce in portions, so you can enjoy it whenever a craving strikes—perfect for quick meals like enchiladas or burritos! Just remember to label it with the date for freshness.
Serving Suggestions for Chicken Mole
Pairing Ideas for Sides
When serving your delicious Chicken Mole, consider pairing it with a few satisfying sides to elevate the meal. Classic options include:
- Warm tortillas for a delightful wrap
- Steamed rice infused with lime or cilantro for added zest
- Black or pinto beans seasoned simply with salt and garlic
- A fresh green salad with a tangy vinaigrette to balance the flavors
These accompaniments not only complement the rich Mexican Mole Sauce, but they also enhance the overall dining experience.
Creative Ways to Use Extra Sauce
If you find yourself with leftover sauce, don’t worry! The versatility of mole sauce opens up a world of culinary possibilities:
- Drizzle over enchiladas for a comforting twist
- Toss it with grilled vegetables for a flavorful side dish
- Use it as a sauce base for a rich chicken casserole
- Stir into soups or stews for a layer of complexity
With these ideas, your leftover mole will never go to waste!
Time Breakdown for Chicken Mole
Preparation Time
Getting ready for your Chicken Mole adventure takes just 20 minutes. Chop onions, slice garlic, and get your spices ready for that delicious, complex flavor that only a Mexican Mole Sauce Recipe can deliver.
Cooking Time
The real magic happens in the kitchen! Expect to spend about 1 hour and 30 minutes cooking. From sautéing the chicken to blending the mole sauce, each step builds flavor.
Total Time
In total, you're looking at about 1 hour and 50 minutes from start to finish. Trust us, every minute is worth it for the rich, comforting taste you'll get when you serve your homemade mole!
This breakdown not only streamlines your cooking process but also sets the stage for a rewarding experience. Happy cooking!
Nutritional Facts for Chicken Mole
When diving into the delightful world of Chicken Mole, it's essential to understand its nutritional content:
Calories
This satisfying dish contains approximately 491 calories per serving, making it a filling option for dinner without going overboard.
Protein
Packed with approximately 53 grams of protein, chicken mole is an excellent source for those looking to boost their protein intake.
Sodium
With about 561 milligrams of sodium, it's a good idea to balance this dish with fresh vegetables or whole grains for a well-rounded meal.
For more insights on healthy eating and recipe tips, be sure to check out the American Heart Association for more nutritional guidelines.
FAQs about Mexican Mole Sauce
What is the history of Mole Sauce?
Mole sauce boasts a rich history that dates back to pre-Hispanic Mexico, where indigenous cultures crafted complex sauces using local ingredients. The word "mole" comes from the Nahuatl term “mōlli,” meaning sauce or mixture. Traditionally, mole was served during special occasions and celebrations, evolving over time with additions from Spanish influences. Today, various regional types of mole exist, each with unique ingredients and flavors, contributing to its reputation as a quintessential Mexican sauce.
Can I substitute any ingredients in the recipe?
Absolutely! Feel free to adapt the recipe based on what you have on hand. For instance, if you can’t find certain dried chiles, you may use others like Guajillo or Pasilla. If you’re looking for a nut-free option, consider omitting the almonds and pumpkin seeds entirely or replacing them with sunflower seeds. Always remember, the beauty of mole lies in its flexibility, allowing you to create a unique version that suits your taste.
How long does mole sauce last in the fridge?
Mole sauce is perfect for meal prep! When stored properly in an airtight container, it lasts about five days in the fridge. It also freezes well — just portion it out in freezer-friendly jars for up to three months. This means you’ll always have a little taste of Mexico ready to enjoy anytime!
Conclusion on Mexican Mole Sauce Recipe
In conclusion, this homemade Mexican mole sauce recipe not only enhances the flavor of chicken but also brings a taste of tradition to your table. With its rich ingredients and simple cooking techniques, it's perfect for gatherings. Enjoy the bold taste and share the love with family and friends!
Mexican Mole Sauce Recipe (Chicken Mole)
Equipment
- large heavy-bottomed pot
- dutch oven
- heavy-bottomed saucepan
- Blender
Ingredients
For the Chicken
- 2 tablespoon olive oil
- 5 pounds chicken, boneless skinless chicken breast, chicken thighs, legs, whole chicken, combo
- 3 cups chicken broth
- 3 cups orange juice
For the Sauce
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 0.25 cup pumpkin seeds, or pepitas, or sesame seeds
- 0.33 cup sliced almonds
- 8 cloves garlic, sliced
- 4 teaspoon cumin seeds
- 4 teaspoon coriander seeds
- 1 teaspoon whole anise seeds
- 4 whole cloves
- 5 ounces dried pasilla chiles, stem removed, seeded, torn into 1-inch pieces, rinsed
- 1 ounce dried ancho chiles, stem removed, seeded, torn into 1-inch pieces, rinsed
- 1 ounce dried chipotle chiles, stem removed, seeded, torn into 1-inch pieces, rinsed
- 1 stick cinnamon
- 2 leaves bay
- 0.5 cup raisins
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 teaspoon dried oregano
- 2 tablespoon tomato paste
- 3.1 ounces dark Mexican chocolate, chopped
- Fresh chopped cilantro, for serving
Instructions
Cooking Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and sauté chicken in batches until browned, about 3-4 minutes per side. Transfer to a bowl.
- Return chicken to the pot, add chicken broth and orange juice, bring to boil. Reduce heat, cover, and simmer for about 25 minutes until cooked. Transfer chicken to a bowl, reserve broth.
- In a separate saucepan, heat olive oil over medium-high heat. Sauté onions until golden brown, about 12 minutes. Add pumpkin seeds, almonds, garlic, cumin, coriander, anise, and cloves; sauté for 1-2 minutes.
- Add dried chiles, sauté for 2-3 minutes until softened. Pour in reserved broth, add cinnamon, bay leaves, raisins, marjoram, thyme, and oregano. Simmer for 30-35 minutes until chiles are soft.
- Stir in tomato paste, cook for 1-2 minutes, remove from heat. Add chocolate and let sauce cool for 10 minutes to melt.
- Blend the sauce in batches until smooth. Season with salt and pepper to taste. Mix shredded chicken with half the sauce, reserve remaining.
- Serve warm with rice or tortillas, topped with cilantro and pumpkin seeds.
Leave a Reply