Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, kiva's mole sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Kiva's Mole Sauce. It makes a mole sauce that competes with the best authentic resturants or cooks. My suggestions: I think too much chicken broth was called for as it is named three times in the recipe but only two cups are actually used?
Kiva's Mole Sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Kiva's Mole Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook kiva's mole sauce using 27 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kiva's Mole Sauce:
- Get Kiva Dark Chocolate Bar, chopped
- Get Corn Tortillas, toasted
- Get hot Chicken stock or Bouillon equivalent
- Get Tomatoes, Whole
- Get Tomatillos or 3 more Tomatoes
- Make ready Chiles Guajillos or New Mexico, dried & stemmed
- Take Chiles Anchos, dried & stemmed
- Make ready Chiles Pasilla or Mulato, dried & stemmed
- Take Chiles Chipotle, dried & stemmed
- Take Onion, quarted
- Make ready Garlic gloves
- Take Raisins
- Make ready Peanut Butter or Almond Butter
- Take Oregano
- Make ready of ground Cloves
- Get Cinnamon, ground
- Get Cumin
- Prepare Salt,
- Take Sugar
- Get For the Taquitos
- Prepare Taquitos
- Take Vegetable or Canola Oil
- Get Cooked Chicken, shredded
- Prepare Monterey Jack Cheese (Optional)
- Take Red Onion slices, garnish
- Prepare Cilantro, garnish
- Get Salt & Pepper
The term mole stems from the Nahuatl world molli, which means "sauce" or "concoction." Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings. Mole is a thick, dense sauce—it should never be runny. Rich, savory-sweet Mole Negro starts with at least three types of dried chilies, contains smoky whole spices, and gets its dark brown, almost black color from a Mexican herb, hoja santa, and lots of dark unsweetened chocolate. Easy mole poblano sauce recipe tastes like authentic Mexican mole.
Instructions to make Kiva's Mole Sauce:
- Broil Chiles, tomatoes, tomatillos, onion, garlic cloves, and 2 tortillas until charred and softened 10 min, removing the chiles after 2 min to prevent burning. Option 2: Dry roast them in a pan on medium high heat until blackened, 5-7 min per side. *May substitute other dried chiles you may have in ypur pantry if you don't have Pasilla or Chipotle. ie.arbol, more ancho, mulato etc.
- Pour boiling water over charred dry chiles and raisins and soak, covered, for 20-30 min until soft. Remove from water.
- Combine the charred veggies, tortilla, chiles, raisins, oregeno, cinnamon, ground clove, cumin and 1-2 cups of hot chicken stock in a blender or food processor and puree until smooth.
- Pour and work the puree through a sieve into a saucepan on medium heat & add remaining chicken broth. Consistency should be smooth. Discard the remaining solids. Simmer puree on medium low for 30 min, stirring occasionally.
- Add Kiva Dark Chocolate bar pieces, peanut butter and salt & sugar to taste. Stir well & simmer for 15 min longer.
- Taquitos: Heat vegetable oil in a medium skillet.
- Fry corn tortillas in oil for 15-20 sec per sides until they puff up but are still pliable. Drain on paper towels.
- Add shredded chicken, salt & pepper to taste monterey jack cheese inside of lighty fried tortilla. Roll into the shape of a flute.
- Add the taquitos to the oil fold side down, careful not to overcrowd the pan. Fry on each side for 1-2 minutes or until crisp and just barely browned.
- Spoon mole sauce over taquitos and top with cilantro, red onion slices, and mexican crema or sour cream if you'd like. Enjoy!
Use it on enchiladas, chicken, burritos, tacos, and more! Mole (/ ˈ m oʊ l eɪ /, / ˈ m oʊ l i / IPA: (); from Nahuatl mōlli, "sauce") is a traditional marinade and sauce originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián. Outside of Mexico, it typically refers to mole poblano. Drain well and discard the soaking liquid.
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