Recipe by Mexi-Rosie
This is served in a very elegant and exclusive restaurant where I live. My daughter took a cooking course with the chef who worked there for a time and his students were given some of the restaurant's recipes since they were his to start with.
Top Review by NHGibby
I had been storing some cans of huitlacoche to try sometime. It's hard to find, so when I found some in a mexican grocery while in FL, I bought all they had! I live in NH, not exactly easiest place to find exotic ethnic ingredients! I plan to stock up on it when I return to visit Calif, my former home. So, today I made homemade mole using cocoa powder, a little tomato sauce, chipotle and regular chili powder, garlic, onion, fresh ground cumin and coriander, cinnamon, almond butter (peanut or cashew would have worked fine), raisins, cayenne, fennel seed, oregano, broth from crockpot chicken - then saw this recipe so took a chance and added just about 1/8 cup of tamarind paste from jar (indian brand) and one small can of the huitlacoche to what I felt was already a delicious dark mole. It turned out fantastic! I shredded the cooked chicken and stirred it into the mole and served it with tortillas. Wow, rich and luxurious taste! The huitlacoche is a black paste and definitely adds a gourmet earthy flavor. Thank you, Mexi-Rosie!
- 1000 ml prepared commercial mole (or made from scratch from your favorite recipe Doa Maria or another good brand would do)
- 250 ml tamarind paste (sold in Mexican specialty stores to make tamarind beverages)
- 210 g of blender processed cuitlacoche (a blackish Mexican corn truffle( a real delicacy)
- 250 ml prepared chicken broth or 250 ml canned chicken broth
Directions See How It's Made
- Place the basic mole in a saucepan.
- Dissolve the tamarind concentrate in the chicken broth.
- Add the processed huitlacoche.
- Add these ingredients to the basic mole.
- Cook until flavors blend together. Simmer for about 5 minutes after it starts boiling.
- Serve over cooked chicken or turkey pieces.