Recipe by CHEFSKY
"I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like."
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roma (plum) tomatoes
fresh jalapeno peppers
bittersweet chocolate, melted
This wasn't like the dark mole i'm used to, but i should've guessed that from the amount of tomatoes. I made a half recipe, but used 3 jalapenos, and it was just way too spicy for me. After tasting the sauce before heating it, I ended up throwing half of it away in order to fix it up and allow it to fit into my food processor. After making some changes, it was awesome! I calculated what the changes would be to keep the original serving size and they would be to use half the amount of tomatoes, use only 2 jalapenos, double the amounts of walnuts, sesame seeds, raisins, and chocolate, use 3 T garlic, and add in the veg. stock to desired consistency (i probably used 1/2 of suggested amount; it will thicken a little when cooking with main entree). I also made it with chicken legs and thighs.
Smells bad, tastes bad, and even looks worse!
A big hit around here, not the same as I am used to either, but very tasty. I had to add quite a bit of salt to bring out the flavors. I also added some cocoa until I got the chocolatey effect that I wanted. This is the second time I've made it. A crowd pleaser among my crowd.
I make mole at work also and is a lot diferent than this .I use less jalapeños,peanuts instead of walnuts and avoid the sesame seeds,add panko and more chocolate and you will see (I mean you will taste the diference) the place I work is not a 5 star but sure is one of the favorites of our guests for many years."
* Percent Daily Values are based on a 2,000 calorie diet.
Flavorful Mexican Mole
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 21
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