Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate.
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- 5 dried guajillo chilies (about an ounce)
- 3 tablespoons vegetable oil
- 3 tablespoons white onions, peeled and chopped
- 2 garlic cloves, peeled and thinly sliced
- 1 corn tortilla, cut in quarters
- 2 roma tomatoes, cored and quartered
- 3/4 cup dry roasted peanuts
- 2 tablespoons raisins
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 2 cups chicken broth (either homemade, canned or from bouillon cubes)
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 1Cut the dried chilies open; discard seeds stems and veins.
- 2Put chilies in bowl of hot water for 25 minutes.
- 3Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
- 4Transfer to blender or food processor.
- 5In same skillet cook the tortilla pieces until crisp and slightly browned.
- 6Add to blender with onion.
- 7Cook the tomatoes until the skins start to char a bit.
- 8Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
- 9Drain the chilies (discard water) and add to blender.
- 10Add 1 1/4 cups of the broth and add the vinegar and salt.
- 11Puree the mixture as much as possible.
- 12Pour the mixture through a strainer into a large bowl.
- 13Heat the remaining oil in a saucepan and add the mixture.
- 14Add the remaining broth and bring to boil then reduce to simmer.
- 15Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
- 16If sauce gets too thick, add a bit more broth to thin to the desired consistency.
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Nutritional Facts for Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce
Serving Size: 1 (923 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 533.0
- Calories from Fat 388
- Total Fat 43.1 g
- Saturated Fat 6.0 g
- Cholesterol 0.0 mg
- Sodium 1160.9 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 6.2 g
- Sugars 8.3 g
- Protein 18.0 g
The following items or measurements are not included:
dried guajillo chilies