El Restaurante Mexicano
Sept.-Oct. 2004
Magnificent moles
Stew with Mole Verde con Hierbas (Herbed Green Mole)
Turkey with Mole Negro Oaxaqueño (Oaxacan Black Mole)
Amarillo: Oaxacan Yellow Mole with Chicken or Beef
El Torito's Mole Coloradito
La Preferida's Ole Chicken Mole
Medallones de Puerco con Mole de Hierbas
Turkey Tenderloin with Mole Rub
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Serves 12 (1 chicken quarter each)
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| 1 | 18-oz. jar La Preferida Mole Paste (enough for 6 c. mole) | ||||||
| 1 | qt. chicken broth | ||||||
| 12 | pieces uncooked chicken quarters | ||||||
| Sesame seeds, for garnish | |||||||
Combine mole paste and chicken broth in saucepan; heat, stirring frequently. Arrange chicken quarters in single layer in full steam table pan. Spread 3 cups mole sauce evenly over chicken. Reserve remaining sauce.
Bake in convection oven at 400 degrees F for 20 minutes. Top with 1 cup additional sauce. Bake for another 30-40 minutes or until chicken juices are no longer pink.
Heat and stir remaining mole until thickened; watch carefully. If sauce thickens too much, stir in water gradually until desired consistency.
Garnish with sesame seed. Serve with refried beans, Spanish rice, steamed vegetables and heated mole.
