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https://www.youtube.com/watch?v=V2XECpwhp8o

https://www.youtube.com/watch?v=LkvjLkWly_g

Prolly should just email yeah right, but I’ve had a couple so what the heck:

MOLE SAUCE RECIPES

Classic Red Mole (Mole Poblano):

5 Tomatillos, roasted
1 C. Sesame Seeds, toasted and divided into two portions
1 C. Lard
12 Chiles Mulato
6 Chiles Ancho
5 Chiles Pasilla
5 Chiles Guajillo
8 Cloves Garlic
1 C. Almonds
1 C. Raisins
1 tsp. Cinnamon
1/2 tsp. Fresh Ground Black Pepper
1/2 tsp. Fresh Ground Anise
1/4 tsp. Fresh Ground Clove
2 Slices Firm White Bread Toast, cubed
2 oz. Mexican Dark Chocolate, finely chopped
3 Quarts Chicken Stock
Salt and Sugar to taste

Heat a medium pan half-full of water to a boil. Meanwhile, in a wok or earthenware cazuela over an exterior burner, heat lard over medium-low heat. When oil is hot, fry the chiles, stirring constantly for about 10-20 seconds, then strain the chiles out of the lard with a fry strainer. Do not over toast. Transfer the chiles to the pot of boiling water and turn off the heat under the water. Let chiles soak until well rehydrated for about 20 minutes.

As soon as the chiles are removed, and while the chiles soak, fry the garlic and almonds, stirring constantly for about three to five minutes. Do not burn the garlic. Remove the garlic and almonds with a fry strainer to a mixing bowl along with the roasted tomatillos. Add the raisins to the lard and fry for 10-20 seconds just until they are slightly puffy, and strain them off into the tomatillo bowl. Take the lard off the heat and turn off the burner.

Add the spices (except the salt and sugar), along with the bread and the chocolate into the tomatillo bowl. Add two cups water and mix well.

Add the soaked chiles into a blender, and add two cups water to get them to blend. Strain the chile paste through a wire strainer, pushing paste through with a spoon. Add two more cups of water to the strainer and repeat. Discard the strained solids.

Return the wok to the burner and heat over medium heat. When lard is hot, pour the chile paste into the lard. The paste will sizzle and fry, and will immediately run to a boil. Continue to boil stirring constantly for about one half hour until the chile is a thick paste.

Wash out the blender and transfer the tomatillo mixture to the blender. Blend / liquefy for 5-10 minutes until you have a completely smooth sauce adding water only as necessary to keep the mixture moving through the blades. Strain the mixture through a wire strainer and discard any solids. Add the strained tomatillo mixture into chile paste and continue to cook, stirring occasionally for another ten minutes until rich and slightly darkened.

Add the chicken stock to the mixture, reduce temperature to a low simmer and maintain at a low simmer for two hours. Add water as necessary to maintain the mixture the texture of a creamed soup. Season with first with salt and then with sugar to taste. Serve over boiled chicken and sprinkle with the remaining toasted sesame seeds.

Green Mole (Mole Verde):

8 oz. Tomatillo, roasted, peeled, and cored
2 Jalapenos, roasted, peeled, with stems, seeds, and veins removed
1 Poblano Chile, roasted, peeled, with stems, seeds, and veins removed
1 Manzano Chile, roasted, peeled, with stems, seeds, and veins removed
1/4 C. Cilantro Leaves, rough chopped
2 Tbsp. Sea Salt
2 Cloves Garlic, minced
1-1/2 8-inch Flour Tortillas
1/4 C. Pumpkin Seeds, toasted and crumbled
2 Tbsp. Epazote (optional), rough chopped
1 C. Chicken Stock
3 C. Chicken Stock
3 Tbsp. Canola Oil

On a hot grill, on a comal, or in the oven; roast the peppers until the skins blacken, remove to a plastic bag, seal and wrap in a dish towel until they cool and can be peeled. Once peeled, remove stems, seeds, and veins. Add the chiles to a blender, then add in the cilantro, salt, garlic, the toasted tortillas, and the pumpkin seeds and epazote (optional). Add in one cup chicken stock and blend / liquefy until mixture is perfectly smooth.

Heat oil over medium-high heat in a heavy stock pan or a cast-iron dutch oven until just before the smoking point, and pour in the blended mole mixture all at once. Fry stirring constantly for about 10 minutes, until the blended mixture becomes a thickened paste. Stir in the remaining three cups of chicken stock and bring to a boil. Reduce heat to a low simmer and cook for about 1-2 hours until the sauce thickens to a smooth sauce about the consistency of a medium gravy. Ajdust salt to taste, and serve over boiled or grilled chicken, pork, or as a green mole enchilada sauce.

Yellow Mole (Mole Amarillo):

6 Dried Guajillo Chiles
1 C. Chicken Stock
2 Fresh Poblano Chiles, roasted, peeled, with stems, seeds, and veins removed
3 Large Tomatillos, roasted, peeled
3 Large Tomatoes, roasted, peeled
1 Medium White Onion, diced
1/2 Head (about eight cloves) Garlic, minced
1 Clove
1 All-Spice Berry
3 Peppercorns
1/8 tsp. Cumin
3 Epazote Leaves (optional), chopped
1 Tbsp. Lard
1/2 C. Masa Harina or Garbanzo Bean Flour
1/4 C. Water
3 C. Chicken Stock

Heat a medium pan half-full of water to a boil. Transfer the dried chiles to the pot of boiling water and turn off the heat under the water. Let chiles soak until well rehydrated for about 20 minutes.
Add the soaked chiles into a blender, and one cup chicken stock to get them to blend. Strain the chile paste through a wire strainer, pushing paste through with a spoon. Retain the chile paste and discard the solids left in the strainer.

Add the Poblano chiles, tomatoes, tomatillos, onion, garlic, and spices (including the epazote) into the blender and blend / liquefy the mixture until perfectly smooth. Add in a little of the remaining three cups of chicken broth if necessary to get the mixture to move smoothy through the blades of the blender.

In a wok or earthenware cazuela or in a large cast-iron dutch oven, heat lard over medium-high heat. When lard is good and hot, add in the chile paste and fry, stirring constantly for about one to two minutes. Next, add in the tomato and tomatillo mixture and fry for another five minutes until the sauce begins to thicken.

Blend the garbanzo flour with the quarter cup of water and work into a smooth paste. Mix the paste into one cup of chicken broth and add the broth / paste mixture into the mole. Reduce heat to a low simmer, and cook the mole for about twenty to thirty minutes until it thickens to a heavy gravy consistency. Add in enough of the remaining broth to bring the mole to the consistency of a heavy cream. Serve the sauce over chicken or beef laid on a bed of cooked white rice. Serve with warm flour tortillas.