Description
Here is a recipe for making a simple molé with just a few ingredients and just a little bit of time. We have made this while staying in Mexico when we don’t have access to our house full of ingredients, but want the big flavors to add to our taco meat or nachos.
Ingredients
Units
Scale
- Dried Chiles – 3 Ancho, 2 Pasilla, 2 de Arbol – or whatever you want, stems and seeds removed
- 1 Tomato, cut into fourths
- 2 Tbls Oil
- 3 Cloves Garlic, chopped
- 1 Small Onion, diced
- 1 tsp Cumin
- 1 tsp Salt
- 2 Tbls Tomato Sauce
- 1/4 cup Chicken Broth
- 1/2 cup Pineapple, mango, green apple, (some acidic fruit), diced
- 1 oz Chocolate 80, 90, or 100% Cacao.
Instructions
- Put the chiles and tomato pieces in a pan with enough water to barely cover. Boil for 10 minutes.
- Put the boiled chiles and tomatoes in a blender with 1/2 cup of the cooking water and the cumin and salt. Blend until smooth.
- Heat the oil in a skillet. Add the onion and garlic. Cook for 2 or 3 minutes until the onion starts to get translucent.
- Add the chile paste from the blender and stir it in.
- Add the tomato sauce and chicken broth. Stir well and cook for 5 minutes.
- Add the pineapple and chocolate. Stir in and cook for at least 5 more minutes.
To make Chicken Molé for taco meat, tostadas or nachos:
- Heat a little oil in a skillet.
- Add 1 cup shredded chicken.
- Add 1 cup of molé, or more if it looks too dry.
- Stir together and cook until it is all warmed through, about 3 minutes
Notes
The molé will continue to improve the longer it cooks. It is ready to use after step 6 or you can let it cook for up to 30 more minutes, just don’t let it get too dry.
A nice easy addition would be to toast a few almonds in a dry pan and add those to the blender.
