Category Archives: Sauces

Recipe for Mole Sauce

Ingredients for Mole
Ingredients for Mole

Makes 6 cups

Ingredients
6 Ancho Chile Pods
6 guajillo chili pods
6 arbol chili pods
½ cup raisins
8 garlic cloves
1 medium white onion – peeled and quartered
3 medium plum tomato
3 to 4 medium tomatillo
1 inch piece cinnamon stick
1/8th tsp. anise seeds
1/8th tsp. coriander seeds
1 TBS sesame seeds
4 cloves
1 tsp. dried oregano
½ tsp. dried thyme
1 TBS vegetable shortening or lard
½ cup raw almonds
½ cup walnuts
¼ cup raw peanuts
1 corn tortilla
½ cup soaking liquid
2 cups chicken stock
5.5 oz. Mexican drinking chocolate (1 round tablet) or 2 oz. bittersweet chocolate

Instructions
Remove the seeds and stem from the dry chili pods. Place them in a dry skillet and toast them until starting to blister. Place in a bowl. Add the raisins to the skillet and cook for a few minutes until puffed. Add to the chilies. Cover with boiling water and weigh down with a plate. Allow soaking for about 30 minutes.
While the pods are soaking, add the garlic and onion to the skillet. Cook until charred on all sides. Set aside. When garlic is cool enough, peel it. Add the tomatoes to the skillet. Repeat the process.

Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes until fragrant, stirring constantly. Place in a mortar or coffee-grinder with the cloves and turn into a powder. Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.

Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients,except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well. Place the sauce in a large pot – it will spatter so be careful – and bring to a simmer. Simmer for 20 minutes. Add the chocolate and stir until melted. Simmer for another 15 to 20 minutes. Season with salt and pepper.

Note* You can keep this sauce for up to 6 months in the freezer.

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Chicken Mole –

Mole con Arroz
Mole con Arroz

This recipe was made with my homemade mole. Go to the Mole Recipe on how to do it properly.

Here is what you need to do for 4 people:
3 cups mole sauce
2 cups shredded chicken or 8 cooked chicken thighs or legs
3 TBS sesame seeds
Place the chicken and the sauce in a pan. Bring it to a simmer and cook for about 20 minutes. While the chicken is cooking, dry toast the sesame seeds for about 6 minutes.
Sprinkle the seeds over the cooked chicken and serve with white rice. Enjoy!

Chimichurri Sauce

ChimchurriSauce

I came back from Buenos Aires this summer and all I can think about is Cafe Con Leche, Medialunas, Chimichurri Sauce, Torta de Calabaza and of course, Dulce de Leche. Here is an easy recipe for Chimmichurri from Sabrina’s Latin Kitchen that you can make under 15 minutes. Store it in nice Mason Jars in the fridge and voila you have a nice tasty sauce that’s ready to go all week long. This is my go to condiment and I put in on everything chicken, carne asada, vegetables, eggs, rice, ice cream, no just kidding, but I do love it  on just about everything.  Great on Tapas on your Tortilla Espanola or Pollo Al Ajillio.

Not to mention, with all the nice chlorophyll your getting from the parsley and cilantro it’s a healthy sauce that you can’t over dose on. Enjoy ! Buen Provecho !

INGREDIENTS

  • 1 cups packed fresh Italian parsley leaves

  • 1 cup packed Cilantro

  • 1/4 cup packed fresh Oregano leaves (or 4 teaspoons dried oregano)

  • 4 medium garlic cloves, peeled and smashed

  • 1/4 cup red wine vinegar

  • 1/2 teaspoon Paprika

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper

  • 1 cup extra-virgin olive oil

 

INSTRUCTIONS

  1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.

  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The Chimichurri will keep in the refrigerator for up to 1 week.