So, I'm new to this but have been facebooking my food pictures for a while and thought that I'd try to make something look a little more professional.
Today's blog is my recipe for Chocolate Mole sauce, no, not the furry little critters but a classic Mexican dish!


This is a picture of Tilapia baked with mole sauce. But the recipe i'm about to put up will cover the basic's using Chicken and enough left over sauce to slather on top of fish, chicken, enchilada's etc.

First, Soak 3-4 Ancho (dried) peppers in boiling water.

Cut up a whole chicken (I usually make 6 portions, breast into two and the leg/thighs).

Make stock with the backbone and giblets, bring these to the boil in a large pot of water with an onion, a carrot, a stick of celery, salt, pepper and a couple of bay leaves. You should simmer for a couple of hours minimum to get the flavours going.

Then, brown off the chicken pieces in 3-4 Tbsp oil (I use olive oil) and put aside.

Then in the same large pan, fry the following till the onion is translucent.

2-3 cloves garlic, 

1 large yellow onion, 

1 Green pepper, 

1 Jalapeno, 

2 Poblano pepper (you can substitute anaheim).

Add the Ancho peppers (de-seeded and chopped), 

2 large tomato's chopped, 

2-3 Tbsp chopped cilantro (coriander), 

2 Tsp Cumin, 

1/4-1/2 Tsp of each, Cloves, Cinnamon and Nutmeg, 

1 cup of semi sweet chocolate (dark will do, even better would be some real homemade! you can play with the amount of chocolate). 

Add the ancho water (strained) and some of the home made chicken stock (or stock cube and water will do if you've not done the stock). 

Bring to boil and simmer till reduced (30 minutes or so). 

Put in a blender! and you should have a thick sauce (if not thick, cook further to reduce).

Place chicken pieces in a casserole dish and cover with some of the mole.

Cook at 280F for about and hour and half.

Tips: the taste is all about fat so you can add an ounce or two of butter during the frying stage. 

Serve with white rice and sour cream or in tortillas with home made beans, sour cream and Pico de Gallo (chopped tomatoes, onion, cilantro, lime juice and jalapeno) substitute salsa is ok.

For other options you can top Salmon fillets and bake 350F for 40 minutes, tilapia 350F for 30 minutes.