Kiva's Mole Sauce. Great recipe for Kiva's Mole Sauce. Kiva Dark Chocolate Mole Sauce Recipe:. Mole is a chocolate, sesame, peanut, and pepper sauce Relleno Negro is a black blend of spices (called chimole) used to make a broth in which a chicken (more traditionally, a turkey or pavo) is slow cooked.

They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce. We shared a combination platter that included a chili relleno, tostado, enchilada, taco and a flauta. The salsa had a nice kick to it and the mole sauce was excellent. You can have Kiva's Mole Sauce using 27 ingredients and 10 steps. Here is how you cook that.

Ingredients of Kiva's Mole Sauce

You need 1 (100 mg) of Kiva Dark Chocolate Bar, chopped.
You need 2 of Corn Tortillas, toasted.
It's 6 Cups of hot Chicken stock or Bouillon equivalent.
It's 3 of Tomatoes, Whole.
You need 3 of Tomatillos or 3 more Tomatoes.
Prepare 8 of Chiles Guajillos or New Mexico, dried & stemmed.
You need 4 of Chiles Anchos, dried & stemmed.
Prepare 2 of Chiles Pasilla or Mulato, dried & stemmed.
Prepare 2 of Chiles Chipotle, dried & stemmed.
You need 1 of Onion, quarted.
It's 5 of Garlic gloves.
You need 1/2 Cup of Raisins.
It's 1/2 Cup of Peanut Butter or Almond Butter.
Prepare 1/4 teaspoon of Oregano.
It's 1/4 of of ground Cloves.
Prepare 1/2 teaspoon of Cinnamon, ground.
Prepare 1/2 teaspoon of Cumin.
You need to taste of Salt,.
You need to taste of Sugar.
It's of For the Taquitos.
Prepare 12 of Taquitos.
You need 2 Cups of Vegetable or Canola Oil.
It's 4 Cups of Cooked Chicken, shredded.
You need of Monterey Jack Cheese (Optional).
You need of Red Onion slices, garnish.
It's of Cilantro, garnish.
It's to taste of Salt & Pepper.

It wasn't until about mid-way eating, Miguel noticed on the wall that Guy Fieri from Diners, Drive-ins, and Dives had filmed there. That evening we attended a lecture on the history of the dwellings and the Indian cultures of the area, and afterwards we had a most delicious dinner in the Inn restaurant. Our dinner included local specialties such as mole sauce, corn pudding, and prickley pear relish. Get thee to the Far View Inn!

Kiva's Mole Sauce instructions

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..
Pour boiling water over charred dry chiles and raisins and soak, covered, for 20-30 min until soft. Remove from water..
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..
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..
Add Kiva Dark Chocolate bar pieces, peanut butter and salt & sugar to taste. Stir well & simmer for 15 min longer..
Taquitos: Heat vegetable oil in a medium skillet..
Fry corn tortillas in oil for 15-20 sec per sides until they puff up but are still pliable. Drain on paper towels..
Add shredded chicken, salt & pepper to taste monterey jack cheese inside of lighty fried tortilla. Roll into the shape of a flute..
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..
Spoon mole sauce over taquitos and top with cilantro, red onion slices, and mexican crema or sour cream if you'd like. Enjoy!.

Wetherill Mesa is the "quieter side" of Mesa Verde.. Along with a variety of fruits and vegetables, our pueblo is known for its famous mole sauce (chilies, nuts, fruits and chocolate).. fruits and chocolate). Think: yucca flower quesadillas and acorn mole sauce. Her cooking is creative, and she integrates wild ingredients into simple meals that make wild foods accessible and exciting to both beginners and experienced foragers. She shares a motherload of recipes on her blog, which you can search alphabetically by clicking on the menu icon in the.