Mole' Sauce Recipe Inquiry?

I’ve been eyeing a Braised Chicken w/ Oxoacan Mole sauce recipe in the new Food and Wine. But like all magazine recipes…its just that. Does anyone have a proven mole sauce recipe they would care to share?

Thanks,

Richard

There are as many variations on this as there are cooks. When I get home I'll pull out the couple I use regularly. Yum!

Here's our's Richard:

MOLE’ SAUCE:

3 tbl Melted lard (or Olive oil)
1 Onion chopped
4 cloves (2 tsp) Minced garlic
3 tbl Chile powder
1/2 C. Tomato puree
1/2 square Unsweetened baking chocolate
2 to 3 C. Rich meat stock
Salt, pepper mill, and cayenne

Nuke onion in fat and add garlic at the end. Stir into saucepan with remaining ingredients, including a cup of stock. Cook, stirring until chocolate melts. Raise heat until sauce thickens. Add additional stock until you get a good consistency. Correct seasonings.

Richard, be forewarned that a good complex brown mole (which I assume is what you're after) can entail assembling an amazing number of ingredients. The good news is that mole is not that particular, you can substitute or omit freely depending on what's available in your area. The recipe I've used would require too much typing but I'd expect any reasonably authentic recipe in addition to the expected tomatoes to include whole dried peppers, seeds/nuts, probably raisins, maybe plantain, a crumbled corn tortilla or two. And chocolate - Mexican, of course! The cooking school Ramekins, in downtown Sonoma, has a web page devoted to mole. Check it out at http://www.ramekins.com/mole/recipesmole.html. Any of the first three: Mole Sauce, Mole Poblano #1 or Mole Poblano #2 would do the trick, I think. Failing that, the stuff in the jar in your grocery store Mexican section works

I have some authentic recipes, but they have on the order of 26 ingredients and a couple of pages of instructions.

I usually buy a mole base and add stock.