Recipe of Quick Kiva's Mole Sauce

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kiva's mole sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kiva's Mole Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Kiva's Mole Sauce is something that I have loved my whole life.

Pour and work the puree through a sieve into a saucepan on medium heat & add remaining chicken broth. Melt lard in a large skillet over medium heat. I used a lot less tomato sauce (instead of soup) because it tasted too much like doctored tomato soup. I left out the cilantro and peppers according to my own preference.

To begin with this recipe, we have to prepare a few ingredients. You can cook kiva's mole sauce using 27 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Kiva's Mole Sauce:

1. Get 1 (100 mg) Kiva Dark Chocolate Bar, chopped
2. Prepare 2 Corn Tortillas, toasted
3. Take 6 Cups hot Chicken stock or Bouillon equivalent
4. Make ready 3 Tomatoes, Whole
5. Prepare 3 Tomatillos or 3 more Tomatoes
6. Prepare 8 Chiles Guajillos or New Mexico, dried & stemmed
7. Prepare 4 Chiles Anchos, dried & stemmed
8. Prepare 2 Chiles Pasilla or Mulato, dried & stemmed
9. Prepare 2 Chiles Chipotle, dried & stemmed
10. Prepare 1 Onion, quarted
11. Prepare 5 Garlic gloves
12. Get 1/2 Cup Raisins
13. Make ready 1/2 Cup Peanut Butter or Almond Butter
14. Make ready 1/4 teaspoon Oregano
15. Get 1/4 of ground Cloves
16. Get 1/2 teaspoon Cinnamon, ground
17. Prepare 1/2 teaspoon Cumin
18. Get to taste Salt,
19. Get to taste Sugar
20. Take For the Taquitos
21. Get 12 Taquitos
22. Take 2 Cups Vegetable or Canola Oil
23. Make ready 4 Cups Cooked Chicken, shredded
24. Make ready Monterey Jack Cheese (Optional)
25. Make ready Red Onion slices, garnish
26. Prepare Cilantro, garnish
27. Prepare to taste Salt & Pepper

It is the most complex and difficult to make of the sauces. Scott Palmer and Kristi Knoblich Palmer were inspired by a visit to a local chocolatier, and soon started crafting the first Kiva bars in their home kitchen. Mole is a thick, dense sauce—it should never be runny. Rich, savory-sweet Mole Negro starts with at least three types of dried chilies, contains smoky whole spices, and gets its dark brown, almost black color from a Mexican herb, hoja santa, and lots of dark unsweetened chocolate.

Steps to make Kiva's Mole Sauce:

1. Broil Chiles, tomatoes, tomatillos, onion, garlic cloves, and 2 tortillas until charred and softened 10 min, removing the chiles after 2 min to prevent burning. Option 2: Dry roast them in a pan on medium high heat until blackened, 5-7 min per side. *May substitute other dried chiles you may have in ypur pantry if you don't have Pasilla or Chipotle. ie.arbol, more ancho, mulato etc.
2. Pour boiling water over charred dry chiles and raisins and soak, covered, for 20-30 min until soft. Remove from water.
3. Combine the charred veggies, tortilla, chiles, raisins, oregeno, cinnamon, ground clove, cumin and 1-2 cups of hot chicken stock in a blender or food processor and puree until smooth.
4. Pour and work the puree through a sieve into a saucepan on medium heat & add remaining chicken broth. Consistency should be smooth. Discard the remaining solids. Simmer puree on medium low for 30 min, stirring occasionally.
5. Add Kiva Dark Chocolate bar pieces, peanut butter and salt & sugar to taste. Stir well & simmer for 15 min longer.
6. Taquitos: Heat vegetable oil in a medium skillet.
7. Fry corn tortillas in oil for 15-20 sec per sides until they puff up but are still pliable. Drain on paper towels.
8. Add shredded chicken, salt & pepper to taste monterey jack cheese inside of lighty fried tortilla. Roll into the shape of a flute.
9. Add the taquitos to the oil fold side down, careful not to overcrowd the pan. Fry on each side for 1-2 minutes or until crisp and just barely browned.
10. Spoon mole sauce over taquitos and top with cilantro, red onion slices, and mexican crema or sour cream if you'd like. Enjoy!

Mole is a thick, dense sauce—it should never be runny. Rich, savory-sweet Mole Negro starts with at least three types of dried chilies, contains smoky whole spices, and gets its dark brown, almost black color from a Mexican herb, hoja santa, and lots of dark unsweetened chocolate. S. nonprofit fueled by passionate people. The term mole stems from the Nahuatl world molli, which means "sauce" or "concoction." Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings. Mole, a generic term for smooth sauces made from dried chiles, comes in countless regional variations.

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