I promised my sweet friend (and online-adopted-daughter) Hunee that I would share my recipe of Mole (pronounced moh-lay) with her. However, two or three other people asked too, so I decided to share it via blog! How lucky are you? ~smiles~

All kidding aside, if you like Mexican dishes and a little heat, you’ll like this.

I have been told by my friend Stalking Happiness that this is not a traditional “Mole” recipe, but is more like another dish (I believe she called it pipian, which is also mentioned in the Wiki Mole Sauce page). I’ve found though, this depends on where in Mexico you are from. My family’s Mole recipe lacks the sweet, sugary, chocolate flavor. I don’t do sweet chocolate sauce on chicken. It just isn’t appealing to me. I’ve always added the chocolate to the recipe, just in smaller doses I guess. This sauce is a warm, highly seasoned, hearty sauce. I hope you enjoy!

Note:  Our recipe calls for plain “chili powder” and then also a branded chili powder called “Mexene“. The Mexene is basically a chili powder blend with cumin & other spices in it – it is far superior to most brands that we have found. So, try your best to find it, but if you can’t, just use another kind that has similar ingredients (you can see the ingredient list on their website).

I hope you enjoy the recipes. 

 

 

MEXICAN RICE

 

1 ½ cups long grain rice         1 ½ Tbsp oil

½ tsp salt                                    ½ tsp pepper

¼ tsp garlic powder                1 tomato peeled

1 bay leaf                                    2 cups hot water

 

Wash and drain rice.  Heat oil in skillet, then add rice.  Brown and stir carefully! In blender add tomato, salt, pepper, garlic and blend.  Add to rice with 2 cups hot water.  Bring to a boil then cover on medium heat till boils dry.  DON’T STIR!!!  Add enough cold water to cover rice about 1- ½ cups. DON’T STIR!!  Bring to a boil then cover and cook dry.

In case you didn’t notice, it is imperative to AVOID the temptation to stir!!

Hint: I also add about a teaspoon of Mexene to this recipe, and toss it into the blender with the other seasonings.

 

MOLE

 

Pork Roast                        2  Bay leaves

2 Tbsp oil                          4  slices of toast

1 large Tbsp of flour        4  tsp  chili powder

½ tsp cumin                      ½ tsp  garlic powder

Salt and pepper               2  tsp  Mexene Chili Powder (a specific brand)

1 tbsp chocolate powder or chocolate sauce

Hint: The amount of Mexene you use should correspond to the amount of heat you like in your food. I use a whole small bottle or a 3/4 of the larger bottle. I like the taste

Cut pork into bite size pieces and brown in oil.  Simmer with 3 cups of water for 1 hour.   In blender add toast pieces, flour, chili powder, cumin, garlic, salt and pepper, chocolate powder/sauce, and Mexene.  Add 2 c of Hot water, cover and blend.  Add to the pork. 

Add water to thin the sauce if needed (it should have a thick, gravy-like consistancy). 

Simmer for 30 minutes.

I really hope you enjoy the recipe. It takes a while to cook, but it is SO worth the wait!

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