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Mole Sauce
This traditional Mexican dark reddish-brown sauce is most often served
with chicken, but is also delicious with pork and turkey.
Makes 4 cups (12 servings of
cup)
2 tablespoons olive oil
1 medium onion (about 5 ounces), diced
3 cloves garlic,chopped
2 tablespoons chili powder
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon ground coriander
1 teaspoon kosher salt
1 corn tortilla, cut into small pieces
¼ cup toasted almonds
2 tablespoons natural peanut butter
2 cans (4.5-ounce) of chopped green chiles
1 can (28-ounce) of diced tomatoes, liquid drained
1¼ cups chicken stock
¼ cup raisins
1 teaspoon granulated sugar
2 tablespoons unsweetened cocoa
Heat the olive oil in a 3½-quart sauté pan over medium heat. Add
the diced onions and sauté gently until the onions are soft and
translucent, about 5 to 8 minutes. Turn heat to low and add
chopped garlic, stirring until coated with oil, and fragrant. Add the
chili powder, cinnamon, cumin, coriander, and salt. Stir until the
spices are well distributed and the onions and garlic are coated,
about 1 minute.
Stir in the chopped tortilla, almonds and peanut butter. Add the
green chiles, diced tomatoes, chicken stock, raisins, sugar, and
cocoa and stir. Simmer over low heat for about 45 minutes.
Place all ingredients in blender jar. Cover and blend on Purée
for about 40 seconds until completely smooth and homogenous.
Use immediately or keep in refrigerator in an airtight container
for up to one week.
Stir leftover shredded turkey or chicken into Mole Sauce, heat
through, and serve over rice garnished with diced avocado and
shredded Monterey Jack cheese.
Mole Sauce can be also be served as a sauce for cooked (sautéed
or grilled) chicken or pork.
Nutritional information per serving (¹⁄
³
cup):
Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g
Molasses Rosemary Marinade
This marinade is very good with chicken, duck or pork,
as well as shrimp, scallops, salmon (roasted or grilled),
tuna or swordfish for the grill. It also makes a nice
“finishing sauce” for sautéed cipollini onions
or other sautéed root vegetables.
Makes about 2 cups marinade (16 servings of 2 tablespoons)
1 ounce peeled shallot, cut into ½-inch pieces
1 clove garlic, peeled and halved
¼ teaspoon freshly ground black pepper
2 tablespoons dry rosemary, divided
1 tablespoon chipotle chile peppers,
with adobo sauce
½ cup maple syrup
½ cup molasses
½ cup soy sauce
¹⁄
³
cup canola or grapeseed oil
1 teaspoon xanthan gum*
Place the shallot, garlic and pepper in the blender jar. Pulse on
Chop about 3 to 4 times. Add 1 tablespoon of the rosemary and
the remaining ingredients in the order listed. Blend on Liquefy for
20 to 30 seconds until smooth, thick and homogenous. Transfer
to a resealable jar or bowl and stir in the remaining tablespoon
of rosemary. Let stand refrigerated for 30 minutes or longer for
flavors to blend before using.
Keep marinade properly refrigerated until ready to use. Use to
marinate meats and vegetables for grilling or roasting.
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