Wednesday, April 11, 2012
MOLE...happens when the enchilada sauce is spiked with chocolate! So what's not to love about that and so easy to make.
I just had to share the recipe! The recipe I found is 1 part mole paste, 2 parts tomato puree, 2 parts chicken broth or water, 1/4 part bittersweet chocolate shavings, 1/4 part sugar.
1 jar of Doña Maria Mole
3 (6oz.) cans of tomato puree
1 (32oz) vegatable stock
I did not add the remaining items, but will next time! This makes a large sauce pan amount that I am freezing for future use!
You should add the chocolate shavings to the paste and only 1 part of the liquid and start stirring over low heat to make sure the chocolate melts and also the paste doesn't make many lumps. Add more of the liquid little by little until all the solids have dissolved. The consistency should be that of a thick liquid, almost like hot fudge or maybe thinner. Keep in mind that it thickens as it cools down. Great on chicken, enchiladas, rice and, believe it or not, on your eggs for breakfast.
I added the mole sauce to a mixture of leftover shredded smoked pork, sauteed onions, diced tomatoes and black beans. Stuff mixture in a flour tortilla with a little cheese and you have good eats!!
Now I need to hit the studio and make some casseroles for the Enchiladas!!