This sauce is to die for! I made it with about a tbsp. of cocoa powder instead of the chocolate and I cooked chicken breast in it. Served with rice and peas it is a beautiful meal. I will definitely make it again.
This was my first experience making Mole sauce, and I must say that it turned out pretty well! I think the chocolate flavor was just a bit strong, so I would reduce that next time, but other than that I loved it! I served it in pork wraps with guacamole, cheese and sour cream. Thanks L! :)
Excellent. It's not absolutely perfect, but the taste is right. I used cocoa (almost 2 Tb) and put it through the blender when it was done cooking. I should have cooked it down further than I did, and used less salt, but it is very good and I think I will cook some chicken in the leftovers.
Love it but some changes I made:
First off, I made my own vegetable broth from organic carrots, onion, turnip and celery. This is much more flavorful base.
I ground cumin seeds and cinnamon stick. I used quite abit more. I also put in a few dry thai chilis for heat.
I strained the sauce before putting in the Dark Organic Chocolate.
The sauce is going to go over grass fed meat wrapped in corn tortillas.
The grass fed meat was cooked in crockpot in an array of seasonings to the point of shredding.
Then I will top with shredded organice jack cheese and bake briefly in the oven.
This was a wonderful sauce! I made as directed except for the chocolate - I used unsweetened chocolate and only used 1 oz instead of 2 oz as I didn't want to overpower it. And it's true... hang in their until the sauce has cooked and reduced. The flavor isn't at its full potential until then. I'm a salt nut, but I sparingly added salt (maybe 1/2 t) at the end and I wish I wouldn't have added that much. The other flavors compensate and are very rich and strong, so don't turn it into a big salt lick. I placed a dozen tamales in a baking dish, topped it with the cooked mole sauce, sprinkled a mex-blend cheese on top and baked for 10 minutes to heat. I served with a side of mexican rice and refried beans. Fabulous recipe!
To die for mole recipe!!!!!!!!!!!!!!!!! Throw away those drinking glasses full of mole sauce that you get at the supermarket. This is the one!!!!!
you will not regret it except for short changing your collection of mole drinking glasses after you are done using the mole sauce. Haven't you collected enough of those mole glasses?????
OK, I know this may sound strange, but to me, this recipe just didn't cut it, as-is.
It was dull-ish.
To really give this some richness....add
2 tsp salt (approx)
go a little heavier on the cumin and cinnamon
*add 2tbsp of 'Smart Balance Peanut Butter' (or any other no-sugar-added peanut butter)
I also added about a tbsp of honey.
You wont be disappointed.
Loved the simplicity of this one, though a very exocitc flavor! It was my first time making or even tasting mole sauce! :) My husband and I really enjoyed it with chicken and quinoa. It was good on my broccoli too! I made a few tweaks...but probably the most important ones I did were at the end after tasting it first (and reading some other mole sauce recipes): I added 2 T of almond butter and 2 T of tomato paste. Really made it extra delicious!!! Thanks for the great recipe!
This is SO good! I use Hershey's Dark Syrup at the end. I cook my chicken in the oven at 350 for about an hour, with Pam sprayed on it so it won't dry out. After the chicken is done I put it in this mole sauce. The chicken and sauce is then served over rice. Yummy to the max! I've been told my Mole Sauce is "the bomb!"
I liked the simplicity of this recipe. I used 11 T of chili powder in a double batch. I also threw in 3 corn tortillas, some raw peanuts and sesame seeds for texture and interest. (That meant I had to puree the sauce. It just took a minute.) I used an 85% cacao chocolate bar. That was perfect for my taste. All in all the sauce had a great flavor. I would definitely make this again. Thanks for sharing the recipe!