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Mexican Mole
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Mexican Mole

2 Hr(s)
45 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
Learn how to make this flavorful Mexican Mole. Serve this Mexican Mole over hot chicken or pork and alongside rice or beans for a delicious dinner entrée.
What You Need
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16 servings
Original recipe yields 16 servings
12 guajillo chiles
3 Tbsp. lard
1 onion, chopped
8 cloves garlic, chopped
1 can (14-1/2 oz.) fire-roasted crushed tomatoes, undrained
1/4 cup PLANTERS Dry Roasted Unsalted Peanuts
1 Mexican cinnamon stick (canela), broken into small pieces
1 Tbsp. dried Mexican oregano
1 tsp. ground coriander
1/4 tsp. anise seed
3 peppercorns
1/2 cup raisins
3-3/4 cups water, divided
3 WYLER'S Instant Bouillon Chicken Flavored Cubes
1 oz. BAKER'S Unsweetened Chocolate, chopped
1/4 cup prepared corn masa dough
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Let's Make It
1
Place chiles in medium bowl. Cover with boiling water; let stand 15 min. or until peppers are softened. Meanwhile, melt lard in large saucepan on medium heat. Add onions and garlic; cook and stir until 3 to 5 min. or until onions are tender. Remove from heat.
2
Blend tomatoes and nuts in blender until smooth. Add cinnamon, oregano, coriander, anise seed, peppercorns and onion mixture; blend until smooth.
3
Drain chiles, reserving 1/2 cup of the soaking liquid for later use. Add chiles and raisins to tomato mixture in blender; blend until smooth. Pour through strainer into cooked onions in saucepan; discard strained solids. Stir in 3-1/2 cups water, bouillon cubes and chocolate.
4
Mix masa dough and remaining 1/4 cup water until blended. Add to ingredients in saucepan; mix well. Bring to boil on medium heat, stirring frequently. Cover; simmer on medium-low heat 1 hour 15 min. or until sauce is of desired consistency, uncovering after 1 hour and stirring occasionally. If sauce becomes too thick, stir in reserved chile soaking liquid, 2 Tbsp. at a time, until of desired consistency.
Kitchen Tips
Tip 1
Serving Suggestion
Serve over hot cooked chicken or pork, with hot cooked rice or beans on the side.
Tip 2
How to Make Corn Masa Dough
Prepared corn masa dough can be found in Mexican markets and some specialty stores. To make the 1/4 cup corn masa dough needed to prepare this recipe, mix 1/4 cup masa harina, 1 Tbsp. lard, and dash each of CALUMET Baking Powder and salt in large bowl until blended. Gradually add 1/4 cup hot water, mixing well after each addition. If necessary, stir in additional hot water, 1 tsp. at a time, until mixture forms stiff dough.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 3.04mg
1%
Sodium 230mg
10%
Total Carbohydrates 9g
3%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 2g
4%
Vitamin A
6%
Vitamin C
6%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings, 1/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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