An Authentic Mexican Recipe – Mole Sauce Recreated

Anyone who has ever attempted to make a mole sauce probably gave it up as a bad idea. An authentic mole has around 17 ingredients, and is a long, drawn our process. That explains why it is rarely offered on restaurant menus.

A trip to the store will reveal some magical philtres such as Abuelita Chocolate and Doña Maria Mole Paste.

Mole is traditionally made with chocolate and cinnamon, in a savory blend of ground seeds and spices and oil. Doña Maria takes much of the work out, and makes a fairly good product, but for some reason, they have left out the chocolate.

A good fix is the addition of some Abuelita Chocolate. Mexican chocolate comes in a pressed block divided into 8 sections. It is infused with cinnamon, and is not overly sweet.

To dress up jarred Mole sauce, first, measure out the amount you need into a saucepan, then to that add chicken broth, four parts broth to one part paste according to the package directions. Add the broth slowly so it does not lump up. Once you have the base of the mole ready, grab a wedge (one section of the disk) of the Abuelita. There may be other brands on the market, but this is the most common. You can recognize it by the octagonal shaped package with a picture of someone’s sweet smiling grandmother on the front. Grate the chocolate into the mole sauce. About a third of a wedge should be enough for two servings of mole.

Heat the sauce over low heat, stirring almost constantly. Once it is on a simmer, give a taste. If you want a more pronounced flavor, you can add another grating of chocolate. A pinch of extra cinnamon or even cardamom may be to your taste. Keep the sauce on a very low heat for at least 15 minutes.

Mole sauce was served for years over sliced turkey, the way Americans use gravy. It also goes very well on grilled chicken breast.

You can also make up the entire jar of sauce (one small jar of Doña Maria’s makes 8 servings) and keep it in the fridge. It will keep a week once it is prepared. In the jar, opened, it can last for up to six months.

One good use for mole sauce is with stuffed chicken breasts. These are easy to prepare on a countertop grill like a George Foreman, or they can be cooked in the oven or on the stove.

Stuffed Chicken Breasts

What You Need:

  • Two large boneless, skinless chicken breasts
  • four ounces fresh goat cheese, softened to room temperature
  • 8 slices of thinly sliced cooked bacon, or 4 pieces of prosciutto
  • lemon pepper seasoning
  • grill spray, like Pam

How to Make It:

Cut the chicken breasts in half. Place one piece between two sheets of plastic wrap or inside a large plastic bag. Pound out with a mallet or the bottom of a pan until they are of uniform thinness, large and flat. Open the plastic. Sprinkle the chicken with lemon pepper seasoning. Put down two pieces of bacon or one of the prosciutto. You may need to trim the pork so it only takes up half of the surface of the chicken. Place one ounce of goat cheese in the center. Fold the pounded chicken in burrito fashion, folding the ends up, and then folding the sides over. Do not fold tightly, but do not leave any gaps if you can help it. Escaping cheese is not pretty.

Heat the grill, and cook the chicken bundles until done. You can check them with an instant read thermometer. 163° F is considered done for chicken. However, if you bring it to that temperature on the grill at one time, it will come out dry and tough. Instead, bring it up to between 145° and 150° F, and then allow it to rest for 15 minutes.

Serve with mole sauce and rice.