Sauce - Mole Sauce Casserole recipes

Author: Julius Pierce

Unlike other authentic mole recipes, this one is made with easy-to-find ingredients such as nut butter, cocoa powder, chili powder, and other common Mexican spices. This easy mole sauce celebrates all of the flavors of traditional Mexican mole.

Easy Mole Sauce Recipe
Mole Sauce Casserole
20-Minute Mole Sauce
Holy Mole Pepper Recipe
What is the best way to cook mole sauce?
How to make chicken mole cuisine?
How to make mole sauce with sesame seeds?
What are the ingredients in mole sauce?

Easy Mole Sauce Recipe

Rich, chocolatey, and full of spicy pepper flavor, this Homemade Mole Sauce is secretly so simple to make! Unlike other authentic mole recipes, this one is made with easy-to-find ingredients such as nut butter, cocoa powder, chili powder, and other common Mexican spices. Use it up on your favorite chicken enchiladas, tacos, and roasted chicken, or make a double batch and store it for later!
Provided by: London Brazil
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: Mexican
Number of ingredients: 16

Ingredients:

1 Tbsp. oil (avocado or olive)
1 cup sweet onion (finely diced)
4 cloves garlic (crushed)
1 Tbsp. cornstarch
2 Tbsp. chili powder (mild or mixed)
1 tsp. cumin
½ tsp. cinnamon
½ tsp. coriander
⅛ tsp. cloves
1 tsp. salt
½ tsp. black pepper
2 ½ cups chicken broth (or vegetable broth)
1-2 chipotle peppers in adobo sauce (with sauce)
3 Tbsp. almond butter (or peanut butter)
¼ cup raisins (or dates)
2 ½ Tbsp. cocoa powder (regular)

Nutrition:

How to cook:

Place a medium-sized saucepan or skillet over medium heat.
Add oil and diced onion and sauté for 3-4 minutes.
Add crushed garlic and continue sautéing for another minute.
In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.
Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch. Stir for 1 minute.
Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.
Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth.
Process for 1-2 minutes or until it is completely smooth.
Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
You should end up with ~2 ¼ cups of mole sauce. Use immediately to make these Chicken Mole Enchiladas or store in the refrigerator for up to 4-5 days.

Notes: How to Use Mole Paste [Guide], Pour in triple the amount of liquid, chicken broth, or water. If you have 1 cup of mole paste, you will add 3 cups of liquid. You will be adding the remaining liquid during the cooking …

Mole Sauce Casserole

Mole Sauce Casserole. It will be baked when I come back from work. At that moment, I made a mental note to myself to be there for dinner. How could someone miss it, If mole sauce was invited! That was more than 27 years ago and although this is not the authentic recipe for Pastel Azteca.
Provided by: Mely Martínez
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 6

Ingredients:

9 Corn Tortillas at least one day old or left overnight in your kitchen counter to dry
2 cups of cooked chicken finely shredded
2 cups of homemade mole sauce. If using store bought paste made according to the instructions in the jar.
1 cup of shredded cheese (mozzarella and muenster work fine*)
1/3 of a large onion thinly sliced
Salt and pepper to season the chicken

Nutrition:

How to cook:

Preheat your oven at 350 degrees. Heat the sauce in a skillet until it is warm but not hot. The tortillas should be dry to have nice layers, they will soften while baking. These ones in the above picture where left in the oven racks overnight, with the oven OFF. This way, I do not have to fry them to keep its shape. They resemble lasagna sheets.
Place a few spoons of the sauce to the bottom of your oven proof dish. Add 3 tortillas and spoon some more of the sauce over the tortillas. Completely covering the tortillas with the sauce.
Top the mole sauce with 1/3 of the chicken, cheese and onion slices. Repeat process to form the layers.
Cover with aluminum foil and bake for 30 minutes. Uncover during the last 10 minutes of the baking process.

Notes: The Most Delicious Holy Mole Pepper Recipe In 4 Easy, What You Will Need For This Holy Mole Pepper Recipe Ingredients Equipment Step By Step Instructions On How To Make This Holy Mole Pepper …

20-Minute Mole Sauce

This easy mole sauce celebrates all of the flavors of traditional Mexican mole. Yet thanks to a few shortcuts, it can be made in about 20 minutes. See notes above for tips on how to customize your mole sauce.
Provided by: Ali
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 0 servings
Number of ingredients: 14

Ingredients:

2 tablespoons oil
1 cup diced white onion
4 cloves garlic, peeled and minced
(optional) 1 jalapeño, cored and diced
1/4 cup chili powder*
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 cups vegetable stock
2 tablespoons smooth almond butter (or your preferred nut or seed butter)
1 tablespoon tomato paste
1 tablespoon unsweetened cocoa powder
1 teaspoon sea salt

How to cook:

Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
Remove pan from heat. Add vegetable stock, and stir until combined.
Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful (**see note below) since warm liquids expand when they are blended.
Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce as thickened.
Reduce heat to medium-low. Taste, and season the sauce with more salt if needed.
Serve warm. Or let the sauce cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Notes: Easy Mole Sauce Recipe (Ready in 20 Minutes!), These are the steps to follow to make a homemade mole sauce recipe: Place a medium-sized saucepan or skillet over medium heat. A saucepan …

Holy Mole Pepper Recipe

Provided by: Just Mexican Food
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 10

Ingredients:

5 Dried Holy Mole Peppers
2 oz of dark chocolate
1 garlic clove (mashed)
black sesame seeds
1/4 white onion chopped
1 tsp of olive oil
1 tsp of paprika
1 tsp of cayenne pepper powder
1 cup of chicken broth
Some people prefer to use water instead of chicken broth since some chicken broth can be salty! Add a little at a time.

How to cook:

The first step in this holy mole pepper recipe is to prepare the peppers. This means, you will need to place the peppers in water if you have purchased them dry. They will need to rehydrate first. However, if the peppers are fresh, pit the peppers and remove the seeds.
Cut the peppers into small sections and add into the blender. Don't blend yet though as you need the rest of the ingredients.
Now, add the rest of the ingredients in the blender, not including the black sesame seeds as these are for decoration. Blend until the consistency is similar to a thick paste. It should be smooth and have an intense scent.
Although the peppers do not need to be cooked, simmering the paste does bring out the intensity of the flavors better. On a medium to high temperature, simmer the paste in a pot. Make sure to keep on stirring and watching as the paste simmers. This step should only take 5-10 minutes. Turn the stove off.
Serve the holy mole pepper sauce in small containers or cups. In these cups, you can add the toppings as garnish. I like to add black sesame seeds because the texture adds something extra! However, you can add anything you like including black beans, chocolate shavings, and cilantro!
Most of the time, when I make this holy mole pepper recipe I am left with a lot of leftovers! Since this is the case, I like to store the holy mole pepper sauce for as long as I can. Surprisingly, with refrigeration and technology, holy mole pepper sauces can last a long time!
That being said, you should never leave your pepper sauce outside of the fridge as it does need air tight seal protection. For even more long term use, I recommend placing the sauce into containers that you can freeze. When you freeze this sauce, all you need to do is add heat, like the stovetop, to let it simmer again.
You can also use this holy mole pepper recipe is smaller and larger quantities with a few changes. I like to half recipes if I do not need too much.

Notes: 20-Minute Mole Sauce, Baked proteins: Use mole as a simple finishing sauce for baked chicken, steak, pork, tofu, etc. Veggies: Drizzle your roasted or sautéed veggies …