Recipes for "mole"

Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.

Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.

Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter, and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.

Cover; cook on Low until chicken is very tender, about 5 hours.

Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium; stir in paprika, cloves, cinnamon, black pepper, cayenne pepper, and bay leaf until fragrant, about 30 seconds. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.

Stir in tomatoes, chicken broth, and brown sugar; bring to a simmer over medium-high heat. Once simmering, stir in chocolate chips until melted, then return chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in raisins and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.

Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.

Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.

Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.

Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.

Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.

Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.

Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.

Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.

Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.

Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.

Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

Heat about 3 cups water in a microwave-safe bowl for 3 minutes.

Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.

Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.

Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.

Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.

Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.

Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.

Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.

Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.

Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.

Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.

If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.

Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.

Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.

Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.

Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.

Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.

Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.

Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.