Tag Archives: Molé

Surf and Turf~ Shrimp and Chicken Grilled in a Spicy Mexican Mole Sauce

This version of a quick mole (mo-leh) sauce came together fairly quickly. I was undecided on how I wanted to season both chicken and shrimp I had sitting in front of me. I saw I had a little chile ancho sauce leftover, so that led me to this tasty sauce. I tried to add some of the most essential ingredients that make up a mole sauce. Must have dried chiles, peanuts, sesame seeds, more chile and of course chocolate! I was very happy with the results and will do it again soon! We literally stood at the kitchen counter enjoying the shrimp, after pictures, while the chicken cooked the rest of the way.  My inspiriation for this sauce, was watching Rick Bayless the day before prepare a beautiful pepian sauce over chicken. I can’t wait to try that recipe! Buen Provecho and happy grilling!

 

For Quick Spicy Mole Sauce

Spicy Mole Sauce
Spicy Mole Sauce


2 chile ancho
1/4 cup spicy tomato salsa, homemade or store bought
1 1/2 to 2 tablespoons creamy peanut butter
3/4 cup chicken broth
2 tablespoons olive oil
1 tablespoon apple cider vinegar

*1 1/2 teaspoons dark chocolate cocoa powder
1 1/2 teaspoons Mexican oregano
2 teaspoons toasted sesame seeds, plus more for garnish
1/2 teaspoon anise seeds
1 full  teaspoon crushed chile piquin or red pepper flakes
1/3 teaspoon pepper
Pinch of cinnamon
Salt to taste

Tips~ For many homemade salsa recipes type in salsa or hot sauce in the search bar. You can find many, many recipes on site.

 

Directions For Sauce

1. Remove the stems and seeds from chile ancho and rinse off. Place in a glass bowl, cover with water and cook in the microwave for 5 to 7 minutes. Remove from microwave and let steep for a few minutes.

2. Drain all the water from peppers and transfer to the blender. Add all of the remaining ingredients into the blender. Blend on high until smooth and creamy. Taste for salt.

Quick Spicy Mole Sauce

 

 

 Grilled Shrimp in a Spicy  Mole Sauce

Grilled Shrimp in a Spicy Mole Sauce

16 large shrimp, peeled and cleaned
salt
pepper
Chile de arbol powder or cayenne pepper
1/3 cup mole sauce
oil for grill
toasted sesame seeds
lime

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce
Directions For Shrimp

1. After you clean shrimp, season lightly with salt, pepper and chile de arbol powder. Add in the 1/3 cup mole sauce and stir to coat evenly. Cover and marinate for 30 to 40 minutes.

2. Prepare grill. Brush grates with oil. Cook the shrimp on preheated medium/high grill for 2 to 3 minutes per side. To serve, add a little more mole sauce to serving dish, add the shrimp. Garnish with toasted sesame seeds and lime wedges. Serve with tostadas or chips. Yields up to 4 servings as an appetizer.

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce

 

 

Grilled Chicken  in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

2 pounds boneless chicken thighs
salt and pepper
garlic powder
3/4 cup mole sauce (see recipe)
oil for grill
toasted sesame seeds
lime wedges

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Directions For Chicken

1. Trim away any extra fat from chicken thighs. If thighs are thick, pound them out slightly so they are more even. Season the chicken lightly with salt, pepper and garlic powder, Place in glass dish or heavy plastic bag. Pour in 3/4 cup of sauce over the chicken to coat evenly. Marinate for 2 to 4 hours.

2. Remove chicken from refrigerator 30 to 40 minutes before cooking. While the chicken comes to room temperature, prepare your outdoor grill for indirect cooking. Heat to medium/high. When ready, Place the chicken on the hot side of the grill and cook for 5 minutes per side.

3. Transfer over to the cool side and continue cooking with lid closed for about 45 to 50 minutes.  Baste the chicken with some of the extra sauce when you flip it over. You are looking for an internal temperature of 165 degrees F. Check the smaller pieces first and remove from grill as they are done. Cover with foil and let chicken rest until ready to serve. Grnish with more toasted sesame seeds and lime wedges. Yields 6 servings.

Grilled Chicken in a Spicy Mole Sauce

 

Grilled Chicken in a Spicy Mole Sauce

The first night we had the chicken over a fresh arugula salad with pickled red onions, tasty!!

 

Grilled Chicken in a Spicy Mole Sauce

And the next day, I sliced up the chicken, added extra sauce and made a quick torta with some toasted bolillo rolls! Yum!

Grilled Chicken in a Spicy Mole Sauce

 

Richard Grilling. He loves it!

I had to share. My husband Richard is a big help when I want to grill. He loves preppring the grill, but loves playing with fire even more, lol!

Dia De Los Muertos~ Recipes Inspired by Day of the Dead

Dia de los Muertos/Day of the Dead  is a traditional holiday observed in Mexico as well as other cultures. For me, preperations for this go on through the whole month of October, building up to the days of celebration and remembrance. Special items, such as pictures, flowers, insense, candles, trinkets and foods are placed on simple and sometimes very large alters. The days of celebration and remembrance are October 31, November 1 and November 2. It is believed that the spirits of our loved ones who have passed come back at midnite on November 1 to enjoy their favorite items placed on the alter in their memory. Traditional foods, such as tamales, molé, frijoles, arroz, tortillas, candy made from pumpkin, chocolate and pan de muerto are some of the foods I like to prepare to honor my loved ones. For this blog post, I would love to share some of my favorite recipes, some old and some new like the cookie recipe for Calaveras. Don’t forget to click onto the last picture. It is a small article I was asked to write up for Que Rica Vida last year describing some of the traditions and foods of Dia De Los Muertos. I can never get through those last two sentenced without crying…..happy tears, only happy tears. Love you Mom and Dad.

My alter at night...
My alter at night…
Using a basic recipe for Polvorones I prepared these  fun Calavera cookies
Using a basic recipe for Polvorones I prepared these fun Calavera cookies

Ingredients

1 cup unsalted butter, room temp.
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon anise seeds, ground fresh
1/3 teaspoon salt
1/2 teaspoon vanilla
2 1/4 cups flour
*food coloring, optional, green, red and blue to make purple
*colored sugar crystals
*cookie stamps/cut-outs

Yields 16 cookies
Baked at 350 degrees F for 10 to 12 minutes

Dia De Los Muertos Cookie Cut-Outs
Dia De Los Muertos Cookie Cut-Outs
For me, the coloring of the cookie dough was the hardest thing to do with my bad wrist/arm. Ouch! But it was worth it.
For me, the coloring of the cookie dough was the hardest thing to do with my bad wrist/arm. Ouch! But it was worth it.

1. Cream the butter with mixer. Add in the sugar,baking soda, baking powder, cinnamon, anise, salt and vanilla. Gradually add in the flour until dough forms, using your hands or a wooden spoon.

2. Separate dough into two equal balls if making more than one color of cookie. Add food coloring of choice until desired color. Cover and chill for 1 hour.

3. Preheat oven to 350 dregrees. Line two baking pans with parchment paper, set aside.

4. Roll dough onto a lightly floured surface. Gently press cookie press into dough, remove, flip over and cut out cookie shape. Transfer to baking sheet. repeat until done. You will need to lightly flour the cookie press/cut out in between so the dough does not stick. If it sticks, just be patient and start over…..

5. Decorate cookies with colored sugar crystals. Bake for 10 to 12 minutes. Cool completely before storing in an airtight container. This cookie press made 16 cookies.

Colored Cookie Dough For Cut-Outs
Colored Cookie Dough For Cut-Outs
Unbaked cookies ready for the oven.
Unbaked cookies ready for the oven.
Dia De Los Muertos Calavera Cookies
Dia De Los Muertos Calavera Cookies
A basic Polvorones cookie recipe worked great for this cookie.
A basic Polvorones cookie recipe worked great for this cookie.

 

Mexican Chicken Molé (Mo-Leh). Click onto picture to see full recipe @the Hispanic Kitchen.

A labor of love, low and slow traditional Mexican cooking, but so worth it!
A labor of love, low and slow traditional Mexican cooking, but so worth it!

 

Mexican Style Tamales prepared with masa harina. Click onto picture to see full recipe @the Hispanic Kitchen.

My Familiy's Mexican Style Tamales
My Familiy’s Mexican Style Tamales

 

Pan de Muerto/Day of the Dead Bread. Click onto picture to see full recipe @ Que Rica Vida.

Pan de Muerto
Pan de Muerto

 

Frijoles~ Beans~ Legume- In My Kitchen. Click onto picture to see full recipe on blog.

Frijoles Borrachos, a family favorite!
Frijoles Borrachos, a family favorite!

 

My Mom’s Mexican Red Rice. Click onto picture to see full recipe @the Hispanic Kitchen.

Mom's Mexican Red Rice
Mom’s Mexican Red Rice

 

Traditional Foods Prepared For The Day Of The Dead/Que Rica Vida. Click onto picture to read full article.

Traditional Foods Prepared For Day Of The Dead

 

 

 

Chilaquiles~ The Original Mexican Nachos

Crispy homemade corn tortilla chips covered in a warm salsa and topped with a variety of delicious toppings. When friends ask me to describe chilaquiles, I tell them they are they are the original nachos. Basically, nachos are corn tortilla chips topped with a warm sauce, usually cheese and then garnished with almost anything! On many Sunday’s, my Mom would prepare a big skillet of queso panela con chile and salsa. She would simple serve it with warm corn tortillas, tostadas or pan bolillo.

Over the years, chilaquiles became an inexpensive way to feed a large family. They can be prepared with any of your favorite warmed salsa or enchilada sauce.  Add in some shredded chicken, beef or pork to make it a complete meal. Garnish with pickled onions, jalapeños, Mexican crema and fresh cilantro. The traditional chilaquiles are made by tossing the chips directly into the warm salsa in the skillet, but I find the chips get too soggy for my liking. This is a great recipe for any day of the week and  you can prepare a  quicker version with a few premade ingredients from the market.

Chilaquiles Verdes con Queso Panela
Chilaquiles Verdes con Queso Panela

Ingredients

For Pickled Red Onions
1 medium red onion, sliced into thin strips
2 serrano peppers, thinly sliced
1/3 teaspoon crushed Mexican oregano
1/4 teaspoon fresh cracked pepper
1/3 cup red wine vinegar
3 tablespoons olive oil
Salt to taste, I start with 1/2 teaspoon

Quick Pickled Red Onions
Quick Pickled Red Onions

For Salsa
5 large tomatillos
2 serrano peppers, stems removed
1/2 cup cooking liquid
1 teaspoon chicken bouillon powder or chicken base
Salt to taste

For Baked Chips
Olive oil
12 corn tortillas
Salt
Crushed red pepper flakes, optional

You will also need
12 ounces queso panela or queso fresco, sliced into 8 thick slices
Cilantro chopped for garnish

Uncooked Corn Tortillas sprinkled with Kosher Salt and Chile Pepper Flakes
Uncooked Corn Tortillas sprinkled with Kosher Salt and Chile Pepper Flakes
Baked Corn Tortilla Chips
Baked Corn Tortilla Chips
Queso Panela
Queso Panela

Directions

1. Preheat oven to 395 degrees F. Line two baking sheets with foil paper, set aside. In a glass bowl, combine all of the ingredients for the pickled red onions. Stir well to combine, taste for salt. Cover and set aside.

2. Peel the husk from the tomatillos and rinse under lukewarm water. Transfer to a pot with chile serrano, cover with water and bring to a boil. Reduce heat and cook for 7 to 10 minutes, remove from heat.

3. Brush the tortillas with olive oil on both sides and slice in half, then into thirds so you have 6 chips. Lay the uncooked chips onto lined baking sheets. Sprinkle lightly on one side with kosher salt and red pepper flakes (if using). Bake for 18 to 20 minutes, turning halfway through baking time or until crispy. Remove from oven and let cool.

4. In a large skillet, preheat 2 tablespoons of olive oil to medium for a few minutes. Drain all of the water from tomatillo/chile mixture, reserving 1/2 a cup liquid. Transfer to the blender, add reserved cooking liquid, chicken bouillon and salt to taste. Blend on high until smooth and pour into hot skillet. When salsa comes to a boil, reduce heat add cheese slices and cook for 2 to 3 minutes. Divide the chips into 4 shallow bowls, then divide the salsa/cheese mixture over chips. Garnish with pickled red onions and cilantro. Serve right away. Yields 4 appetizer servings.

Chilaquiles Verdes con Queso Panela y Cebollitas
Chilaquiles Verdes con Queso Panela y Cebollitas

 

Chilaquiles de Pollo en una Salsa Picante de Mole. All the robust flavors of Mole, but in half of the time it takes to prepare a traditional Mole. Click onto the picture to see the full recipe @ the Hispanic Kitchen site. 

Chilaquiles de Pollo en una Salsa Picante
Chilaquiles de Pollo en una Salsa Picante
Everyday Mole Sauce. A quicker version with all the traditional flavors.
Everyday Mole Sauce. A quicker version with all the traditional flavors.
Mole Sauce in half the time with all the traditional flavors.
Mole Sauce in half the time with all the traditional flavors.

For Fried Corn Tortilla Chips~Totopos. Click onto picture for full recipe.

Homemade Chips/Totopos
Homemade Chips/Totopos

 

Ingredients

3 cups Everday Mole Sauce, 3 cups shredded (cooked) chicken, (click onto picture  of the sauce for full recipe @the Hispanic Kitchen)
10 to 12 ounces of homemade, thick, corn tortilla chips
1 cup Mexican crema
1 cup Queso fresco or panela, crumbled
1/2 cup Pickled red onions, see recipe above
Cilantro, chopped

1. Heat the chicken  and mole sauce in a large skillet until it comes to a simmer. Shut off heat and toss the chips in gently until evenly coated.

2. Top with crema, crumbled cheese, pickled onions and cilantro. Serve right away. Yields 6 servings as an appetizer.

Mexican Crema. Click onto picture for full recipe @the Hispanic Kitchen 

Homemade Mexican Crema
Homemade Mexican Crema