Holy Mole Sauce: Meet the Seven Types of Mexican Mole

Holy Mole Sauce: Meet the 7 Types of Mexican Mole Mole is more than the famous dark chocolate sauce. Some are bright and piquant or rich and filled with dried chiles. Find the one that's right for you in our handy guide.  The Seven Types of Mole Although there are many different variations on recipes for mole, there are seven main classic types of moles in Mexican cuisine (you thought there was just one, right?). The amount and types of dried chiles you use, along with what you serve it with, are ways to customize mole depending on your tastes. Let’s start with the basics and you can build from here: Mole Poblano. A red mole with lots of dried chile flavor, this is considered the national dish of Mexico. This version, from the state of Puebla, is the most widely known and is often served on dishes such as stewed meats, like braised beef or pork, as in this recipe. Mole Negro. Dark, bitter, savory, and sweet, this is the most typical mole you'll find on menus in the United States. It has more chocolate than others, usually, as well as sweet spices like cinnamon, clove, and cumin. Mole Coloradito/Colorado. Brownish-red in color, this sauce includes the common elements of dried chiles, sweet fruits, and other sweet-savory ingredients, but is thickened with mashed plantains (a starchy fruit similar to bananas). It’s lovely with chunks of pork (precook it) or on enchiladas like these from Rick Bayless of Chicago restaurants Frontera and Topolobampo. Mole Manchamantel. Known as "the tablecloth stainer," this mole is often made with the Spanish sausage chorizo (whose drippy orange grease stains everything it touches), tomatoes, and ancho chiles, as well as fresh pineapple. It's often served with chicken or pork. Mole Amarillo. Chocolate-free, and made without the dried fruits that often dot the red and brown moles, it's a spicy sauce that can be found inside chicken empanadas or served alongside vegetables. Try out this recipe for Mole Amarillo, with chicken, beef, or veggies like chayote, served alongside fresh tortillas. Mole Verde. The color can range from bright to light green, depending on the ingredients. Made with cilantro, lots of pumpkin seeds (pepitas or pipian), jalapeños, and tomatillos, it can have lots of bright, citrusy flavor and herbal notes, and is best as a topping to chicken breasts or thighs, served with black beans and rice. Atop these vegetarian tamales also sound like a great idea. Mole Chichilo. Made with a base of beef stock and thickened with masa (dough made with corn flour), it’s the rarest mole made, often prepared for special occasions. This recipe features the sauce served with beef filets and dumplings made from masa and chicharrones (deep fried pork rinds) called chochoyotes. The Secret Sauce: Finding the Best Dried Chiles Mole takes a lot of time to make, traditionally, since dried chiles need to be toasted, onions sauteed and browned. Plus, the order in which the ingredients are added matters; each one needs to be cooked for a different amount of time. Much of the success of your mole recipe will depend on the quality of the dried chiles you find. Chose chiles that are pliable and flexible, which indicates that they are fresher. If they’re brittle, they're likely very old and as a result will have weaker flavor.

Spicy Lime Avocado Soup

Spicy Lime Avocado Soup

Recipe by: SerenaBloom

"My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired."

Ingredients

2 skinless, boneless chicken breasts

1 tablespoon olive oil

1 large white onion, chopped, divided

3 limes, juiced

1 cup chopped cilantro, divided

2 jalapeno peppers, halved and thinly sliced

3 cloves garlic, minced

4 cups water

2 tablespoons reduced-sodium chicken bouillon powder

3 large firm-ripe avocados, cut into chunks

1/4 cup crumbled queso fresco, or to taste

Directions

Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.

Run cool water over chicken to speed cooling process. Shred or finely slice chicken.

Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.

Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.

Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

Cook's Note:

Substitute Monterey Jack or mozzarella cheese for the queso fresco if preferred.

Pizza Hut Pizza Sauce - (COPYCAT)

PIZZA HUT PIZZA SAUCE - ( COPYCAT)

I think this sauce is better than theirs.

Recipe by chef dabo

1 (15 ounce) can tomato sauce

1⁄4 cup water

1  teaspoon sugar

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried basil leaves

1⁄4 teaspoon dried thyme

1⁄4 teaspoon garlic powder

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1  whole bay leaf

1⁄2 teaspoon lemon juice

Combine all ingredients in a small saucepan.

Cook over medium heat until sauce starts to boil.

Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.

Makes enough for 2 pizzas.

Cilantro Lime Vinaigrette

Credit https://www.fivehearthome.com/cilantro-lime-vinaigrette-zesty-mexican-salad-dressingrecipe/

Cilantro Lime Vinaigrette 

{Zesty Mexican Salad Dressing}

Cilantro Lime Vinaigrette is a zesty homemade Mexican dressing -- perfect for marinades & salads -- featuring lime juice, fresh cilantro, and a touch of honey!

Ingredients

1/2 cup finely minced fresh cilantro leaves

1/2 cup neutral-flavored salad oil (such as sunflower or safflower)

3 tablespoons freshly-squeezed lime juice

2 tablespoons water

1 tablespoon apple cider vinegar

2 teaspoons honey

1 teaspoon garlic salt

1/2 teaspoon dried Mexican oregano

Freshly ground black pepper, to taste

Instructions

Measure ingredients into the bowl of a mini food processor (or blender). Pulse until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may measure all ingredients into a jar with a tight-fitting lid and shake vigorously, OR whisk the ingredients together in a bowl.)

Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.

Kansas City Style BBQ Sauce

Kansas City Style BBQ Sauce

Recipe by https://heygrillhey.com/
"This sauce is great to make and eat the same day, but if you’ve got the time it is even better the next day. That extra day in the refrigerator gives all of the ingredients time to hang out and get comfortable with each other, resulting in a smoother and more delicious sauce. If you end up with any extra sauce leftover, it lasts great in the refrigerator. Make sure you keep it in an airtight container and it should last you at least two weeks."

Kansas City Style BBQ Sauce

Prep Time

5 mins

Cook Time

25 mins

Total Time

8 hrs 30 mins

Course: Side Dishes

Cuisine: Barbecue

Servings: 3 cups

Ingredients

• 14 oz can crushed tomatoes
• 1 cup ketchup
• 3/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup molasses
• 1 Tablespoon smoked paprika
• 1 Tablespoon salt
• 2 teaspoons ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground mustard

Instructions

1. Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes. Allow to cool completely before transferring to an air tight container.
2. Refrigerate overnight for best flavor. Will last 2 weeks in the refrigerator if sealed tightly in an air tight container.

Creamy Mustard Dipping Sauce for Shellfish

Recipe by: lutzflcat 

"Stone crab claws are traditionally served with a creamy mustard sauce in Florida, but you'll be surprised how tasty steamed shrimp are with this sauce, as well. So forget about that ketchup-horseradish sauce one typically eats with shrimp, and try a new dipping sauce."

1 cup mayonnaise

4 teaspoons dry mustard powder

1 teaspoon Worcestershire sauce

1 teaspoon steak sauce

1 teaspoon half-and-half

1 teaspoon lemon juice

1/2 teaspoon sriracha saucesalt to taste

To Make

Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

Slow Cooker Chinese Hot and Sour Soup

Slow Cooker Chinese Hot and Sour Soup makes it super easy to make your American Chinese restaurant favorite at home.

8 cups 2 quarts chicken broth

1/3 cup soy sauce

1/3 cup rice vinegar

1/2 cup canned bamboo shoot strips

8 oz mushrooms sliced

1 tablespoon crushed fresh ginger

1 teaspoon to 1 tablespoon sriracha sauce

1 teaspoon white pepper

1 teaspoon sugar

1 square firm tofu cubed

1/4 cup freshly chopped cilantro

1/4 cup sliced green onions

To Make

Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.

Cook on low 6 to 8 hours, or high 3-4 hours.

Stir in cilantro and green onions just before serving. Serve hot.