Wednesday, November 30, 2005

Mole Mole Mole!

{MOH-lay}

From the Nahuatl molli, meaning "concoction," mole is a rich, dark, reddish-brown sauce usually served with poultry. There are many variations of this spicy Mexican speciality, usually depending on what's in the cook's kitchen. Generally, mole is a smooth, cooked blend of onions, garlic, several varieties of chiles, ground seeds (such as sesame seeds or pumpkin seeds) and a small amount of Mexican Chocolate, its best-known ingredient. (Some Americanized mole recipes use bitter chocolate.) The chocolate contributes richness to the sauce without adding overt sweetness.

-From The New Food Lover's Companion, Barron's Cooking Guide



So what did I make tonight for dinner? "Enchiladas" with "mole" sauce.

I don't really know what an Enchiladas is made of and my mole sauce certainly isn't authentic, but it was all really tasty.

Chicken Enchiladas with Mole Sauce

Serves 2, plus extra

For Filling:
1 lb chicken breast, boneless, skinless
small swirl of olive oil
1 tsp cumin
few shakes of Mrs. Dash
1/2 onion, sliced
juice of 1/2 a lime

Season chicken with salt, Mrs. Dash, cumin. Saute over medium heat for 8-10 minutes, turn, repeat. During the last few minutes, drop in the onions and lime juice, cover and remove from heat.

For Mole:
small swirl of olive oil
1/2 onion, finely chopped
1 clove garlic, chopped/minced
Salt to taste
1 tsp cumin
1 tsp oregano
1 TB chili powder
1/2 square, Bakers chocolate
1 8 oz can tomato sauce

Saute the onion and garlic is a little olive oil in a medium sauce pan until just tender, 4 minutes.

Add salt, cumin, oregano, chili powder, stir to incorporate, 1 minute.

Add tomato and simmer for 5 minutes, add the chocolate, stir until melted, about 5 minutes more.

To Assemble:
Take a tortilla, medium sized, fill! I put in about a tablespon of shredded cheese, some of the onions from the chicken, sliced chicken. I make six for the two of us and it's two too many, but those are extras for leftovers!

Roll and place in a baking pan with seam side down.

I bake in a 350 oven for 8 minutes, remove from oven, spoon over mole sauce, spinkle with a little more cheese and bake for another 5 minutes.

Serve and garnish with sour cream, salsa, gaucomole, whatever?!!?!?!

There are million ways to fill an enchilada, do what you like. What do you like?

5 comments:

Brunette said...

Well, you've put the song "More More More" (Andrea True Connection) in my head, where it'll stay for days. Gracias.

I've had my doubts about mole, but if you're willing to vouch for it... And favorite enchilada filling? Ground beef (never shredded) and fresh salsa.

Chilefire said...

Ahh, if I had more time the moles I would make...
Moles are wonderful. Have no doubts, I make excuses to use mole.

Dancer in DC said...

I love mole - first discovered it at an "authentic" Mexican restaurant in Georgetown. Divine. It can be very intense, but the version in the recipe listed here is more mild and can be enjoyed by all.

ScottE. said...

Brunette...I don't know that song...hope it's not too bad to keep in your head...I was actually thinking the Austin Powers movie with Fred Savage and he has a giant MOLE on his face....it was funny when I thought of it.

Stef said...

Did you see the episode of Queer Eye were Ted made the guy make a chicken mole for an entire family reunion party? The guys were all yelling at him for making him do a rather hard dish! I've never tried a mole (moley, moley, moley, totally Austin Powers) but it sounds good.