#mole recipe

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Mole recipe illustration.

This one is based on my client's instruction. It might be different from your home recipe.

[abramsbooks]

RECIPE: Matt’s Shortcut Mole Nachos (from What’s Gaby Cooking: Eat What You Want by Gaby Dalkin)

Mole is a PAIN IN THE ASS TO MAKE. Usually. But not this one—it doesn’t require you to go to 14,567 stores to track down a bunch of hard-to-find ingredients; it doesn’t take 1,000 years to make, AND it’s so velvety and creamy that you could slather it on nachos and not even need any melted cheese. But then again, you never really need cheese . . .

Serves 4 to 6

Ingredients:

For the mole:

1 cup (110 g) chopped yellow onion

3 cloves garlic, chopped

2 whole chipotle peppers from a can of chipotles in adobo

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried Mexican oregano

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

1 cup (240 ml) tomato puree

2 tablespoons semisweet chocolate chips

1 tablespoon creamy peanut butter

Kosher salt and freshly cracked pepper

1⁄4 to 1⁄2 cup (60 to 120 ml) warm water

For the nachos:

1 (12-ounce/340 g) bag of tortilla chips

3 cups (585 g) shredded rotisserie chicken, warmed

1⁄2 cup (120 ml) crema Mexicana or sour cream

1⁄2 cup (50 g) queso fresco

6 scallions, sliced

1⁄4 cup (10 g) roughly chopped fresh cilantro

4 radishes, sliced paper thin

Directions:

To make the mole:

1. Combine the onion, garlic, chipotles, and 2 table- spoons water in a high-powered blender or food processor. Process until completely smooth.

2. Heat the olive oil in a medium nonstick skillet over medium-high heat. Once the oil is shimmering, add the pureed onion mixture; it will pop and sizzle. Stir over medium-high heat for 3 minutes, or until it thickens up. Add the cumin, coriander, oregano, cinnamon, and allspice and continue to cook for another minute.

3. Reduce the heat to low, add the tomato puree, chocolate chips, and peanut butter, and cook for 3 minutes. Season with salt and pepper. Remove from the heat and thin the mole to your desired consistency with the warm water.

To build the nachos:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with aluminum foil or parchment paper. Lay half of the tortilla chips on the pan, drizzle half of the mole over the chips, and top with half of the chicken. Repeat with the remaining chips, mole, and chicken.

2. Bake the nachos for 5 to 8 minutes. You want everything nice and warm. Remove from the oven and dollop with the crema Mexicana and queso fresco and sprinkle the scallions, cilantro, and sliced radishes on top.

Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good.

In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reflects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no “bad foods” list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered.

All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.

For more information, click here.

[cedarlili]

A Mole in my Kitchen

A Mole in my Kitchen

 No, not a spying underground creature, although I got jokes as I was posting process photos when I forgot to put the accent over that e. The Mole Spy! I mean the very special Mexican sauce, from toasted dried chilies, seeds, and chocolate. When I hear the term ‘slow food’ molé is what comes immediately to my mind. I’ve made it fully from scratch once before, about a decade ago, and in the…

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Welcome to chef Prasad Chirnomula's Oaxaca Kitchen Bar & Restaurant

Prasad Chirnomula, well known for his Thali group of Indian restaurants, added to New Haven’s palette of cuisines with Oaxaca Kitchen Bar & Restaurant, 228 College St., www.oaxacakitchen.com. This inventive gourmet Mexican restaurant’s ambience makes you feel as if you were in a Mexican cantina. Chef Chirnomula traveled to Oaxaca, Mexico, to work with the local chefs so he could offer us an authentic Mexican culinary experience. A unique presentation and interaction with the waitstaff is the tableside-prepared guacamole served with house-made tortilla chips. For this year’s Super Bowl, create your own guacamole bar so your guests will be entertained by you preparing this popular Mexican appetizer. To see the rest of the column and recipe, please click here

To see my food and travel column archives, please click here.

[mexicanfiesta-blog]

Oaxacan Chocolate Mole Sauce Recipe for Chocolate Lovers

What could be more rich, more decadent, or more savory than chocolate? So just imagine incorporating the rich, sweet, and bitter notes of Oaxacan chocolate into a full-flavored braised chicken dish. This Oaxacan chocolate mole sauce recipe makes for a delectable meal and also adds so many dimensions and flavors to ordinary braised chicken. Chocolate lovers, you will be coming back for seconds after you try out this chocolate mole sauce recipe, courtesy of Food & Wine.