steak mole

[villa_fan007]

i had a gorgeous steak mole at a local mexican resturant,can anyone plz help with a mole recipe.
i know it contains chocolate but thats all ...thnx

[BBWCHATT]

Mole Sauce

2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/8 tablespoon dried minced garlic
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers

Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.

Metric:
10 ml vegetable oil
40 g finely chopped onion
5 g unsweetened cocoa powder
2 g ground cumin
0.6 g dried cilantro
1 g dried minced garlic
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers

[DaisyD]

the above recipe sounds lovely apart from the omission of one of the main ingredients.


(the mole)

[Clanad]

The sauce recipe submitted by BBWCHATT is excellent as a sauce for various Mexican dishes, especially tamales.
Many mole' recipes are named after thie color or the area of Mexico from which they originate. One of my favorites is actually a dish, rather than the sauce solo. It originates in the State of Veracruz and I've used it for many years... it's not a chocolate based mole', but, as the name implies is, a masa harina based dish. It takes a little effort but well worth it...

Mole' Amarillio (Yellow Mole')

1 3 to 4-lb. chicken, cut into serving pieces, or an equal amount of stewing beef, cubed
4 c. broth (chicken or beef, depending upon which meat is being used)
6 chilcostle or guajillo chiles, stemmed, seeded and deveined
2 ancho chiles, stemmed, seeded and deveined
1/2 lb. tomatoes
1/2 lb. husked tomatillos
2 whole black peppercorns
2 whole cloves
2 allspice berries
Pinch of cumin
8 cloves garlic
1/2 med. onion
4 avocado leaves, lightly toasted
1 T. corn oil or lard
4 oz. prepared masa or 1/2 c. masa harina mixed with 1/2 c. water
In a stockpot, place the chicken (or meat) and stock, bring to a boil, lower the heat and cook until tender. Set chicken (or beef) and stock aside.

Contd.

[Clanad]

Contd.

Toast chiles lightly, just until they give off aroma (avoid scorching), soak them in hot water for 20 minutes.

Boil tomatoes and tomatillos together until the tomatillos soften. Peel tomatoes (not the tomatillos) and place both in blender with chiles, spices, garlic, onion, avocado leaves and 1 cup of reserved stock.

Heat oil or lard in heavy stockpot. Strain blended mixture into stockpot using food mill or sieve. Cook, stirring constantly, for 10 minutes, adding more stock if needed to prevent sticking.

Place masa (or mixture of masa harina and water) in blender with 1 cup broth and blend well. Stir into tomato-chile mixture, stirring constantly as mixture thickens. Cook 15 minutes, adding enough broth (2 to 2-1/2 cups) to make a sauce that will coat the back of a spoon. Serve chicken or meat in a bowl with mole sauce and cooked vegetables (new potatoes, chayote, green beans) or serve shredded in empanadas or as a sauce for chilaquiles.

Muy Bueno! especially with Cinco de Mayo just around the corner...

[Clanad]

This one is chocolate' based, but with a real twist... try it on roasted chicken:

Mole Coloradito

1/4 c. guajillo chiles, seeded (Poblanos work well too)
1/8 c. ancho chiles, seeded
1 c. hot water
1 black peppercorn
1 clove, whole
1 allspice, whole
4 garlic cloves
1/4 c. yellow onions
2 Roma tomatoes, quartered
Pinch of oregano
6 to 8 raisins
6 to 8 whole almonds
1/8 c. sesame seeds
1/2 oz. Mexican chocolate (Gotta be Mexicano)
3 c. chicken broth
1/4 each plantains, sliced (You can use bananas in a pinch)
1/2 each bolillo roll (dried out) (any dried crusty French bread will work)
2 T. margarine, melted
4 sprigs fresh epazote (Though not as strong, cilantro will suffice)
1/2 cinnamon stick, medium
Salt, to taste


Roast all chiles. Transfer to pan with 1 cup hot water and soak 1 hour; drain and reserve water. Transfer chiles to blender with reserved water; blend until smooth puree; strain through fine sieve.

Place black peppercorn, clove, allspice, garlic and onions in saut� pan and cook until evenly toasted. Place tomatoes on sheet pan and cook in 220 degrees F oven until roasted and dried. Add oregano to tomatoes and mix well.

Place raisins, almonds and sesame seeds in separate saut� pan and cook until evenly toasted; transfer to blender with Mexican chocolate, one cup chicken broth, plantains, bolillo roll, toasted spices and dried tomatoes. Blend to smooth puree.

Lightly saut� epazote (or cilantro) and cinnamon stick with margarine in saucepan. Add previously prepared chile puree and cook 10 minutes. Add remaining two cups chicken broth, salt to taste, and cook five minutes, stirring constantly.

Remove cinnamon stick and epazote before serving. Add hot chicken broth to

[pastafreak]

For the Brits here , cilantro is coriander leaves

[daveyt]

There's a mole recipe here:
http://www.capsicana....mole-sauce-coloradito

Saw it reviewed recently here:
http://theartisanfood...h-red-mole-sauce.html

[daveyt]

there's a great mole sauce recipe here:
http://www.capsicana....mole-sauce-coloradito

It was reviewed on this blog:
http://theartisanfood...h-red-mole-sauce.html

[daveyt]

sorry about multiple post by the way. My browser was playing up :((