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Mole

Explore 4 recipes, 6 videos, and more

Green Chili Mole and Pan Fried Chicken

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Chorizo Tamales and Green Mole Sauce Part 2

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Chicken and Corn Tamale

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Chicken Molino Nachos

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Mexican Flavors: Prickly Pear Margarita

Other Ideas:
Juice, Margaritas, Mexican, Pears, Tequila
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Soledad's Tamal Oaxaqueno de Mole con Pollo

Ingredients
  • 1 four- to five-pound chicken
  • 8 cloves garlic
  • 10 whole black peppercorns
  • 15 large fresh or frozen banana leaves
  • 3 1/2 cups dry masa harina for tamales, mixed with 2 1/4 cups hot water, cooled to room temperature (or 2 pounds fresh masa)
  • 1 teaspoon coarse salt
  • 2 tablespoons solid vegetable shortening
  • 4 cups Soledad's Mole
  • Sesame seeds, for garnish
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Slow-Cooker Chicken Mole

Time:4 hours 15 mins
Ingredients
  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • 1 can (28 ounces) whole tomatoes
  • 1 medium yellow onion, roughly chopped
  • 2 dried ancho chiles, stemmed
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, for serving
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Turkey with Mole Sauce

Time:1 hour
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Soledad's Mole

Ingredients
  • 1 pound ancho chiles, seeds removed
  • 1/2 pound guajillo chiles
  • 1/2 pound dried cascabel chiles
  • 6 cups hot water
  • 1/2 cup sesame seeds
  • 1/2 cup peanuts
  • 1/2 cup whole blanched almonds
  • 1/2 cup pecans
  • 1/2 cup raisins
  • 1 onion, cut into 1/2-inch-thick slices
  • 6 medium cloves garlic
  • 1 tablespoon peanut oil
  • 1 1/2 green plantains, cut into 1-inch pieces
  • 1 large corn tortilla
  • 2 pounds tomatoes
  • 1 pound tomatillos
  • 1 cinnamon stick
  • 4 whole black peppercorns
  • 4 whole cloves
  • 3 one-inch-thick slices French bread, toasted
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 disk Ibarra Mexican chocolate
  • 4 to 6 cups Homemade Chicken Stock, or low-sodium canned, for making tamales (optional)
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