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Topic: Mole sauce

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	GourmetSleuth - Mole Poblano with Chicken
		This red mole is a rich, dark, reddish-brown sauce usually served with poultry.
		Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate.
		Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree.
	www.gourmetsleuth.com /recipe_mole.htm (870 words)

	Mole (sauce) - Wikipedia, the free encyclopedia
		Mole (IPA: /ˈmo.le/) is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces.
		Mole poblano is prepared with dried chile peppers (commonly ancho, pasilla, mulato and chipotle), nuts, spices, Mexican chocolate (cacao ground with sugar, cinnamon, and sometimes nuts), salt, and a variety of other ingredients including charred avocado leaves.
		Mole is often used to prepare chicken or cheese-filled enchiladas; it is also frequently ladled over chicken, rice, or chipped potatoes.
	en.wikipedia.org /wiki/Mole_(sauce) (461 words)

	Mole Sauce -- Mexican Sauces
		This is probably done to emphasise the fact that the final 'e' is pronounced and to differentiate the sauce from the well-known burrowing mammal, the
		Mole poblano, whose name comes from the Mexican state of Puebla, is very popular in Mexico.
		Mole can be bought ready-made from local markets or supermarkets.
	www.edinformatics.com /culinaryarts/food_encyclopedia/mole_sauce.htm (322 words)

	Chocolate and spice
		Mole as we know it was created in the late 17th century, when a banquet was arranged in Puebla for a newly arrived viceroy.
		In the original mole, turkey that had been fattened with chestnuts and hazelnuts was simmered in the sauce, according to "La Típica Cocina Poblana," a 1945 cookbook by Salazar Monroy.
		Mole sauces usually get their body from a thickener, such as tortillas or bread, or both.
	www.rediguana.com /mole_story.htm (3360 words)

	Mole - Glossary - Hormel Foods
		The sauces are made with a mixture of ingredients that include onions, garlic, chile peppers, ground nuts (almonds, pumpkin seeds, and sesame seeds), toasted bread or crackers, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate, if the sauce is red Mole.
		Mole sauce can be reddish-brown in color with a sharp spicy flavor or green colored, known as green Mole or Mole verde.
		Mole pastes are typically mixed with water or a chicken broth (1 part Mole paste to 3 parts water/broth) before being heated and boiled.
	www.hormel.com /kitchen/glossary.asp?id=33504&catitemid= (214 words)

	Turkey with Mole Sauce - Allrecipes
		Mole Sauce: Meanwhile, heat oil in large saucepan over medium heat.
		Mole Sauce is a rich, dark reddish-brown sauce usually served with poultry.
		Prepare the mole and serve with roast Butterball(R) Turkey Breast if you are not feeding a crowd during the holidays or throughout the year.
	allrecipes.com /Recipe/Turkey-with-Mole-Sauce/Detail.aspx (388 words)

	Mexican Food Distributors - Novamex / Rogelio Bueno (Site not responding. Last check: )
		Mole verde is a rich and earthy blend of chiles, wheat flour, pumpkin seeds, sesame seeds, nuts, cilantro, fl pepper, onion, cumin, sugar and other spices make this exceptional mole a staple in Mexico.
		Mole pipian is a smooth and velvety blend of seeds and spices, with its subtle cumin and pumpkin flavors, highlights the mild but tingling warmth and aroma of the Ancho chile.
		Mole is a traditional dish which is often prepared to celebrate special occasions but it also serves as the main course of many family dinners.
	www.novamex.com /rogelio_bueno.sstg (1466 words)

	Demystifying Mole, México's National Dish Access Mexico Connect - The Electronic Magazine all about Mexico
		Mole can be anything from dark and thick to soup-like and bright green, with red, yellow and fl moles each claiming aficionados in different regions.
		Although the word mole comes from the Nahuatl mulli, meaning sauce or potage, it has been pointed out by culinary anthropologists that very few of the ingredients in mole poblano were indigenous to the New World.
		Preparing mole from a commercial paste involves first dissolving it in a well-oiled cazuela or heavy-bottomed pot, adding broth a little at a time, stirring constantly to prevent sticking, until a smooth consistency is obtained.
	www.mexconnect.com /mex_/recipes/puebla/kgmole.html (949 words)

	How do you use mole sauce?
		He says the mole, derived from the Aztec word for sauce, is the national dish of Mexico, as important as the Thanksgiving turkey is to Americans, but served more frequently.
		Mole (and he refers to it consistently as red mole) is essentially a red chile sauce with tomatillos that is thickened and enriched with nuts and seeds and augmented by various spices.
		Bayless says traditional mole sauce has a long list of ingredients and the preparation is very involved.
	www.ochef.com /502.htm (189 words)

	Mole Poblano Sauce
		The word "mole" comes from the Aztec "molli," meaning "concoction," "stew," or "sauce." Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a creative blend of seasonings that most often include dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas).
		In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways and its roster of ingredients can number few as four and as many four dozen, including cloves, epazote, coconut, peppercorns, peanut butter, raisins tomatillos, bananas, and tortillas.
		The historical origins of mole are uncertain although most history buffs agree that it was invented between 1680 and 1688 in a convent in Puebla de los Angeles.
	www.chile-recipes.com /html/mole_poblano_sauce.html (1011 words)

	Mexico's regal sauce - mole poblano; includes recipe and related article Sunset - Find Articles (Site not responding. Last check: )
		In addition to mole poblano, the area is known for several other moles with chocolate, all characteristically thick and complex.
		But the big leap from standard mole to mole poblano was the chocolate that Sister Andrea or one of her assistants added, which gave the mixture a uniquely mellow, sophisticated complexity.
		But Mexicans view the sauce to be as important as the meat and scoop the abundance freely onto tortillas or ladle it over rice tasty combinations, we agree.
	www.findarticles.com /p/articles/mi_m1216/is_n3_v188/ai_12137283 (908 words)

	PepperFool.com > Recipes > Appetizers... Chicken Wings With Easy Mole Sauce
		While the sauce is cooking cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
		In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency.
		Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.
	www.pepperfool.com /recipes/appetizers/chix_wingsmole.html (273 words)

	Chocolate - All About Chocolate - Eating Chocolate
		Add the mole paste by the spoonful, stirring constantly until the mixture is well blended and the lumps of paste are dissolved.
		Add the chicken to the mole sauce and cook everything together for another 15 minutes or until the meat is warm, tender, and well seasoned with the sauce.
		The word mole may come from the Aztec word milli or mulli, which mean "sauce" or "concoction." Or it may come from the Spanish word moleo (to grind).
	www.fieldmuseum.org /chocolate/eat_cook3.html (572 words)

	GREEN MOLE / PIPIAN RECIPE
		MOLE VERDE is another Mole Sauce that should be mentioned.
		It is a green, pale thick sauce made from ground pumpkinseeds, green tomatoes, lettuce leaves and fresh herbs.
		Like mole Poblano it is used to stew or cook fowl and meat and has a delicate but deliciouly memorable flavor and perfume.
	www.marscafe.com /php/salsa/recipes/greenmolrx.html (292 words)

	All About Oaxaca's Mole
		In Mexico, the undisputed national sauce is mole, an intoxicating blend of chocolate, chiles, garlic, onions and nuts and so much more.
		The misinformed refer to mole (pronounced MOH-lay) as "that Mexican chocolate sauce." Although chocolate is indeed an ingredient in some moles - if cooked properly, only a mysterious hint remains when the sauce is served over turkey, chicken, seafood, pork or roasted vegetables such as potatoes.
		This sauce is an all-day process because the 30-some ingredients that need to be ground, mixed and blended by hand.
	www.oaxaca-restaurants.com /oaxaca-mole.htm (594 words)

	Mexico's marvelous mole (Site not responding. Last check: )
		In Mexico, the undisputed national sauce is mole, an intoxicating blend of chocolate, chiles, garlic, onions and nuts.
		The misinformed refer to mole (pronounced MOH-lay) as "that Mexican chocolate sauce." Chocolate is an ingredient, but if cooked properly, only a hint remains discernible by the time the sauce is served over turkey, chicken, seafood, pork or roasted vegetables.
		Mole, which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent.
	www.azcentral.com /home/food/mexico/articles/0412molemain.html (592 words)

	deseretnews.com \| Serve rich mole sauce over turkey
		Mole, always considered a Mexican dish, actually originated with the Nahuatl people, a group of Indians living in southern Mexico and Central America.
		Mole is a rich, cooked sauce that's usually served with poultry.
		In Mexico, mole dishes are most frequently served for the midday meal, which is their largest meal of the day.
	deseretnews.com /dn/view/0,1249,595046082,00.html (744 words)

	Mole sauce sabores aztecas
		This is probably done to emphasise the fact that the final 'e' is pronounced and to differentiate the sauce from the well-known burrowing mammal, the mole.
		Mole poblano is prepared with chile peppers, spices, unsweetened chocolate, and a variety of other ingredients.
		Mole is often used to prepare chicken- or cheese-filled enchiladas ; it is also frequently ladled over chicken, rice, or chipped potatoes.
	www.saboresaztecas.com /mole_sauce.html (271 words)

	Chili to Chili in Mole-Sauce City - New York Times
		Mole itself is evidence that the Indian culture was never defeated.
		Though the invention of mole poblano is usually attributed to a Spanish nun, the word itself comes from the Náhuatl Indian word molli, meaning “concoction” or “sauce.” And most food scholars agree that some form of the sauce dates back to pre-Hispanic times.
		As the chef Zarela Martínez, of the New York City restaurant Zarela, defined it: “A mole is a puréed main-dish sauce with chilies, either fresh or dried, and other ingredients, such as fruits, vegetables, herbs and spices, with a thickener.
	travel2.nytimes.com /2006/11/17/travel/escapes/17mole.html?incamp=article_popular_5&pagewanted=print (1856 words)

	A Big Slice™ \| Chicken Drumettes with Mole Sauce Recipe
		Mole (mo-lay) is an amazing blend of nuts, chiles, spices, cocoa, and endless other ingredients, and it is as old as Mexico itself.
		Homemade mole is to die for, but most recipes consist of up to 30 ingredients, many hard to find, and it takes hours to prepare.
		Since we are not making a pure mole dish, the store bought version will work fine, and we give it a little boost by adding a few of the original ingredients back into it.
	www.abigslice.com /chickenmole.html (371 words)

	Ancho Chile Sauce (Revisionist Mole): The Splendid Table Recipe Box
		Mole, perhaps Mexico's most famous sauce, is really a whole family of sauces based on varying proportions of chiles, spices, seeds, nuts, fruits, and, famously but not invariably, chocolate.
		Because moles are time-consuming to make from scratch - it is not uncommon for one to have thirty ingredients - I devised this rich, satisfying, but simplified sauce that uses many classic mole techniques: toasting the chiles and garlic in a hot skillet, soaking and pureeing the chiles, frying the sauce to develop its flavors.
		This sauce is so versatile I often double this recipe, divide it among 1- or 2-cup containers, and freeze it.
	splendidtable.publicradio.org /recipes/fund_chilesauce.shtml (671 words)

	fiery-foods.com
		The Spanish word mole comes from the Aztec word molli, which was used by the pre-Columbian indigenous peoples of Mexico to refer to the sauces they made by pounding dried chiles with seeds and nuts in giant mortars.
		Mole's most famous ingredient--chocolate--is actually a minor player in a sauce that can have more than two dozen ingredients, including tomatoes, raisins, sesame seeds, whole cloves, and oregano.
		This green mole is made with pepitas (roasted and hulled pumpkin seeds--look for them in the bulk aisle of your natural foods store).
	www.fiery-foods.com /dave2/mole.asp (1062 words)

	The Mediadrome - Recipes - Prawns in Pumpkin Seed Mole
		In fact, the addition of the romaine adds an herbal note to the mole sauce, and the radish tops lend a spicy note.
		Continue to cook until the prawns are done and the sauce is heated through, about 6-8 minutes.
		Toss the mole with some romaine, salt, pepper, olive oil, lemon juice and cojaita or peppered feta cheese.
	www.themediadrome.com /content/recipes/prawns_pumpkin_seed_mole.htm (333 words)

	Mole Sauce
		About Mole Sauce: Mole or mole sauce is a dark brown Mexican sauce or gravy made from dry chiles, nuts, spices, vegetables, chocolate and seasonings.
		Rogelio Bueno Green Mole (Mole Verde) 8.25 oz.
		Mole Ready to Serve by Juanita's 15 oz.
	www.mexgrocer.com /catagories-salsas-mole.html (193 words)

	Puebla-Style Fiesta Turkey in Mole Sauce Recipe at Epicurious.com
		Mole is very time-consuming to make, but you can begin up to three days ahead.
		Add chocolate and piloncillo to mole; simmer over low heat 20 minutes, stirring often, scraping bottom of pot and adding more turkey broth (or chicken broth if necessary) by 1/2 cupfuls if mole is too thick (up to 2 cups more broth may be needed).
		Add to hot mole; simmer until turkey is heated through, about 10 minutes.
	www.epicurious.com /recipes/recipe_views/views/108056 (1012 words)

	Extreme Chocolate
		Chicken and chocolate might not sound like the likeliest combination, but chicken mole marries these two unlikely foods together and the result is culinary heaven.
		Chicken mole (pronounced moe-lay) is a traditional Mexican dish that mixes exotic spices with a hint of chocolate before cooking it with chicken.
		When the ghosts and goblins come knocking at your door on Halloween, don't forget to stock up on the traditional chocolate treats everyone loves in their trick or treating loot.
	www.extremechocolate.com (1117 words)

	Mole Sauce
		It is mainly used as a dried pod or powder.
		The rich, smoky, mildly hot flavor is indispensable in mole sauces.
		This Chile Pepper is mildly hot and is used for chilies rellenos and mole sauces.
	www.alimentosdemexico.com /mole-sauce.htm (212 words)

	"Mole" means sauce - mole pork recipe - Brief Article Sunset - Find Articles (Site not responding. Last check: )
		In it she says, "Among our oldest and most famous dishes of genuine Mexican origin is mole de guajolote, known in the days of the Aztec empire before the Conquest.
		The "secret" recipe for the highly reputed mole in one household I visited in Mexico City long ago actually started with a jar of Dona Maria mole poblano--in which chocolate is a constituent.
		In Las Vegas recently, I came across another mole, almost as simple as the Mexico City one, as I sought refuge from the swarming Strip.
	www.findarticles.com /p/articles/mi_m1216/is_2_204/ai_59247099 (628 words)

	eG Forums -> Mole sauce
		I'd bet dollars to donuts (or pesos to Herdez) that the mole used was Doña Maria, the most widely distributed pre-prepared mole that (as Fifi says) is a mole negro type with a touch of mole poblano.
		I have always found the mole negros and rojos to be earthy and rich with layers of flavour and a smooth velvety texture.
		On moles, for example, for each of the forty he tells you the place where it is most commonly made and the ingredients.
	forums.egullet.org /index.php?showtopic=46602 (2729 words)

	mole sauce recipe \| mexican side dish recipes index \| mexican recipes
		Divide sauce into two containers, as 1/2 will be enough for any recipe that serves 6 to 8.
		The sauce can be made ahead and refrigerated for 1 or 2 days, or frozen for several months.
		Bake for 15 to 18 minutes, until the enchiladas are heated through and the sauce is bubbly.
	www.thatsmyhome.com /texmex/sides/mole-sauce.htm (631 words)

	Mexican Mole Sauce - Allrecipes
		Made the sauce a day ahead and mixed in the roasted chicken before serving over rice and the flavors really melded well.
		I added a little cayenne pepper to spice it up and tossed the prepared sauce in to a crock pot with some shredded chicken.
		I can't get over how good and easy this is. I used fresh garlic and re-hydrated some red chile peppers and minced them for this recipe as that's what I had, so that took a little more time.
	allrecipes.com /Recipe/Mexican-Mole-Sauce/Detail.aspx (315 words)

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