This recipe was submitted to Seduction Meals by Stefan of NYC.
“Have you ever had a real homemade milk shake? So rich, thick and creamy? Your taste buds in 7th heaven? Well, that’s what real mole sauce is like, not the thickening agents plus chocolate plus sugar variety. My favorite mole sauce is from a company called El Costeno and is made with 3 different kinds of chiles, mulato, pasilla and ancho. Yes, there is chocolate in the ingredients, just a hint (remember my motto, “a little surprise goes a long way”). Serve this dish with your favorite ice cold beer and a slice of lime, or go for margaritas. One bite and you’ll both be chanting, Holy Mole!”
chicken mole and guacamole
serves two
roast chicken
1/2 chicken, quartered
El Costeno mole sauce
preparing the chicken and mole sauce
I get the best Mole Sauce made by El Costeno, at a little Mexican grocer in New York. You can call El
Costeno at 973-652-3756 to find out their distribution. Normally, I make sauces from scratch, but why waste precious time in the
kitchen when El Costeno does it perfectly, allowing me to spend more
time with my lady.
Boil 1 cup water, slowly stir in 2 tbsp of mole sauce at a time adding more mole until sauce is thick and creamy.
Place chicken on aluminum foil on a baking sheet; pour over mole sauce; place another aluminum foil sheet over top and crimp edges tight (you want to seal in the juices). Bake at 350 for approx. 40 minutes.
Another resource for Mole Sauce can be found at MexGrocer.com, and of course there are recipes for making this from sauce from scratch if you wish..
guacamole
4 avocados, ripe
1/2 small yellow onion
1/2 yellow, orange or red pepper (adds color to the guacamole)
2 heaping tbsp finely chopped cilantro
Gently mash the avocados into small chunks, being careful not over mash. Mix in remaining ingredients and set aside until ready to serve.
plating the dish
Arrange the chicken on a plate.Spoon extra mole sauce over the chicken, Garnish with a pinch of finely chopped cilantro. Add side of guacamole with a tortilla chip inserted in the middle. You can top this with sliced tomatoes and onions if you like.
And if you are a true mole fan, don’t miss out on the annual Mole Fair in San Pedro Atocpan, Mexico, a little city about 2 hours outside of Mexico City, held September – October.
Calling all foodies, gourmets and hot food fanatics. Have you ever eaten meat, chilli and chocolate together? If not, then the Mole Fair of San Pedro Atocpan (Feria Nacional del Mole) is calling you.Mole, sometimes known as mole poblano, is a pre-Colombian recipe with a combination of ingredients that would turn your mother’s face green, if she knew you were eating it.Chillies are the main ingredient. Mulato, ancho, pasila and chipotle chillies along with unsweetened chocolate are what gives it the tanned black colour. Sesame seeds, garlic, ground cloves, coriander and cinnamon infuse the dish with multiple flavours. Other ingredients include turkey, lard, onion, tomatoes, raisins and sugar.
The fair dates back to 1978 and takes place in the mole capital, San Pedro Atocpán, which boasts some 50 mole mills where the ingredients are ground, sorted and packaged before being sent all over the world. Other attractions at the fair include a rodeo and fireworks.
review from NY Times
By CINDY PRICE
Published: November 17, 2006
……When most Americans hear the word mole, they
often think specifically of mole poblano, but there are several types
of moles, in a variety of colors and flavors — and not all of them
include chocolate. I had just witnessed this diversity
firsthand at the annual October Mole Festival in San Pedro Atocpan, a
tiny farming town on the outskirts of Mexico City. In the kiosks there,
women slapped at big balls of dough, shaping fresh tortillas to scoop
up mole from steaming pots. Local suppliers waved their hands
magicianlike over fat slabs of mole paste — varying shades of rich
brown mole poblanos; bright green cilantro-infused mole verdes;
orangey-red pipián moles made with pumpkin seeds; peanut-butterlike
cacahuate moles; and mole almendrado, a dark almond mole that’s the
local pride of San Pedro Atocpan….. Continue Reading…
