Mole Paste (Used for Making Mole Sauce)
120 mins (prep 120)
19 ingredients
3.5 servings
Adapted from Emeril’s recipe, on FoodNetwork,Tequila Marinated Chicken in Mole Sauce, the first step in creating Mole Sauce is to make this paste, which yields 3 1/2 cups. The paste is then further combined with additional chocolate and chicken stock to make an exquisitely complex Mole Sauce to serve with roasted chicken, turkey, pork, fish, Emeril's Tequila Marinated Chicken or in enchiladas. Garnish with the usual in Mexican cuisine, diced avocado, corn tortillas, cilantro, and pickled onion. Since only about a cup is used at a time, the remainder freezes well for use at a later time. I will try this with duck and/or rabbit and get back with you on this one.

Categories:  oaxacan , savory-sauces , chocolate , condiments,-etc. , north-american , sauces , mexican , nuts , <-4-hours , time-to-make , sweet-sauces ,
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Serving Size (310.24 g)
Servings 3.5
Amount per Serving
Calories 769.69 Calories from Fat 438.3
% Daily Value *
Total Fat 48.7g 262.22%
Saturated Fat 3.01g 52.7%
Trans Fat 0.04g %
Cholesterol 13.96mg 16.29%
Sodium 1221.9mg 178.19%
Total Carbohydrate 71.5g 83.41%
Dietary Fiber 12.45 g 174.24%
Sugars 18.43 g %
Protein 16.79g 117.5%
Vitamin A 383.34IU% Vitamin C 3.37mg%
Calcium 436.54mg% Iron 8.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, medium onion, dried ancho chiles, dried guajillo chilies, dried mexican oregano, dried thyme, dry roasted peanuts, cooking oil, mexican chocolate, cooking oil, fire-roasted tomatoes, mexican chocolate