[CH] Mole recipes

Judy Howle (howle@ebicom.net)
Thu, 22 Jan 1998 11:21:18 -0600 

TURKEY MOLE

This is an absolutely delicious dish!  Mole sauce or paste, is a wonderful
blend of sweet and pungent pasilla, mulato, and ancho chiles, sesame seeds,
chocolate, and spices. It is rather hot. It can also be used with chicken,
using only one-fourth to one-half jar of the mole sauce.  That is usually
the way I make it, using 2-4 chicken breast halves. The jarred sauce keeps
for a long time in the refrigerator.

1 (8 oz) jar Mole sauce 
1 small turkey, cut into serving pieces
3 Tbsp. oil
4 cups chicken broth
1/4 cup sesame seeds

Brown turkey in oil.  Transfer to casserole and bake at 325 d. for about an
hour or until done.  In saucepan, over medium heat, place mole sauce and
gradually add broth, stirring constantly, until all broth has been added and
sauce thickens, about 10 minutes.  

Cover turkey pieces with sauce and put back into the oven to heat through.
Garnish with the sesame seeds and serve.  Serves 6.

Note: In Santa Fe, mole was always served with the meat shredded in the
sauce.  I usually do shred mine and put it in the sauce to simmer about 15
minutes.

Good accompanied with rice.
---------------------------------------------------------------------------

This is soooooo good!  It always gets rave reviews when I take it to a
potluck or have company.  You can cut down on the sour cream to one cup of
lowfat and add a bit more milk, and use lowfat cream cheese if you are
counting calories.  Sometimes I use Montery Jack cheese on top but it has
more calories, I think.

BUDIN AZTECA
	(Aztec Pie)

12 corn tortillas
1 cup oil
4 Tbsp. butter or margarine
1 cup chopped peeled tomatoes
1/2 cup chopped scallions
1 tsp. coriander
4 cups shredded cooked chicken  (boil chicken and save broth)
1 (8 oz.) jar Mole Sauce  (I prefer to use 1/2 jar)
2 cups sour cream
1 (8 oz) package cream cheese
1/2 cup milk
1 clove garlic, mashed
  salt and pepper
2 Tbsp. instant chicken granules
1 (8 oz.) package shredded mozzarella cheese

	Cut tortillas in half.  Heat oil in large skillet and fry tortilla halves
as quickly as possible,  just to soften and moisten.  Drain on several paper
towels and keep covered.  (I make my own fresh tortillas and don't fry them.)
	In small saucepan melt butter and saute chopped onions and tomatoes for 2
minutes.  Season with salt, pepper, instant chicken bullion granules and
ground coriander.  Add shredded chicken and set aside.
	In a 2 qt. saucepan, mix 4 oz. Mole sauce with approximately 4 cups chicken
broth, a little at a time, adding more as it thickens, taking about 5
minutes or so.  Set aside.
	In blender or food processor, place the sour cream, milk, garlic, and cream
cheese which has been cut into cubes.  Puree and set aside.  
	To Assemble:  Line up all ingredients in an assembly line fashion-first the
tortillas, then the chicken mixture, Mole sauce, sour cream mixture, and
shredded mozzarella cheese.
	Coat a 15" long Pyrex baking dish with a small amount of Mole Sauce.  Place
a layer of tortilla halves in the dish then a thin layer of the chicken
mixture.  Add a thin layer of Mole Sauce, followed by the sour cream mixture
and a light sprinkling of cheese. Repeat. End with layer of sour cream, more
Mole Sauce and rest of mozzarella cheese.  If you have some leftover, place
in a pie plate.  If you only have a 9 x 13 dish, you will have to put some
in another dish.
	Bake in a 350 degree oven for 35 to 40 minutes until heated and bubbly.  
	Serve with tossed salad, guacamole, refried beans, and garlic bread.  
------------------------------------------------------------------

Chicken Mole Tamales

Use any standard tamale recipe for mixing the masa, preparing the tamales,
etc.  For the filling use the shredded chicken in a mole sauce that is not
thinned with very much broth so it won't be runny.  Simmer chicken in sauce
for 15 min. to flavor well and fill tamales with it.  I serve additional
mole sauce over the tamales.  Lip smackin' good!!




Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462