When most people think of using chocolate as a food ingredient, it is likely that cakes, cookies and other sweet, baked desserts come to mind. Americans have a sweet tooth, and their idea of chocolate perfection often centers around some form of sugary confection from sites like http://www.abdallahcandies.com. However, just to the south of United States lies a nation that celebrates the use of chocolate in a much different way; Mexico is the home to mole (pronounced mo-lay), and chocolate is historically an important ingredient in this unique food. Below is more information about mole as well as an easy introductory recipe for making mole with unsweetened chocolate.
What is mole?
Mole is a diverse group of sauces, distinctly Mexican in origin, and recipes utilize a variety of ingredients including peanuts, raisins, coriander, cilantro, pumpkins, garlic and onion. However, the common, unifying ingredients in mole are chile peppers and chocolate; all others are decidedly secondary. All of the ingredients are ground or blended to a fine consistency, and they are cooked together with liquid to form a thick sauce. Mole is traditionally served with poultry, but it can be added to a number of dishes such as enchiladas.
Despite mole's almost-universal appeal within Mexico, and the fact that Mexican cuisine is widely popular in the United States, mole is still largely-unknown north of the border. However, the great news is that you can experience the flavors of this unique, complex sauce in your home. Many recipes include a lengthy list of ingredients, as well as time-consuming drying and grinding of peppers and spices. The following recipe is designed to save you time, yet still be delicious and introduce your family to a new taste that is sure to become a favorite.
Easy, Tasty Mole - The Recipe
This recipe makes approximately two quarts of mole. Refrigerate any leftover sauce in a tightly-sealed dish for up to three days.
Ingredients
- 2 Anaheim chile peppers, dried
- 2 serrano chile peppers, dried
- 2 chipotle chile peppers, dried
- 1/4 cup chopped white onion
- 8 cups water
- 2 chicken bullion cubes
- 1/4 cup masa harina
- 1/2 teaspoon cumin powder
- 1 teaspoon salt
- 2 tablespoons raisins
- 1/2 cup tomato sauce
- 1/4 cup unsalted peanuts
- 4 ounces unsweetened chocolate
Preparation
1. Begin by cutting a lengthwise slit down the side of each chile pepper. Strip out the seeds, and cut the stems from each pepper. Unfold and flatten the chile peppers, lay them on a cookie sheet, and place them in a preheated oven at 180 degrees Fahrenheit for approximately 5 minutes, or until they are warm and aromatic. Remove the peppers from the oven and place them inside a blender.
2. Break the unsweetened chocolate into small chunks approximately the size of a nickel. Set the pieces aside for use later.
3. Pour one cup of water into the blender with the peppers, and add the raisins, onions and peanuts. Blend the mixture using the pulse setting on your machine, and continue blending until it forms a thick paste.
4. Pour the blended mixture into a 4-quart saucepan, and add the remaining 7 cups of water. Place the saucepan on a stove top burner set to medium heat, and stir in the masa, salt, cumin and tomato sauce; continue heating the mixture until it begins bubbling.
5. Once the mixture begins bubbling, immediately add the chocolate pieces. Turn the heat down to low, and continue stirring for 5 minutes to ensure that the chocolate is melted, and the ingredients are thoroughly mixed.
6. After stirring, cover the saucepan with a tight-fitting lid; keep heating the sauce for 10 minutes on low, being careful not to burn it.
7. Once the sauce has heated for 10 minutes, remove it from the heat.
8. For a traditional presentation, serve the mole over sliced baked turkey or chicken.
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