Sugar, Spice & Everything Nice That's What Mole's Made Of

Nothing is better than a warm rich flavorful mole to impress that special someone, and spice up a date night. Whether it be a first date, a weekly ritual or a special anniversary, this recipe will surely spark those embers and get the fire started! 

I've tapered this recipe down and added just the right ingredients to make it a staple in your recipe box. Best of all, it's portioned so that you have a whole batch of extra sauce, ready for that on the spot, impromptu date night...just so you can add a little spontaneity to the mix.  

Combine it with chicken, and it's heavenly,

 but combined it with chicken ENCHILADAS...now we're talkin!

Take that cupid!

Here's to love, and all the joy it brings.

Happy Anniversary Love*

Mole Sauce

Ingredients

9 Ancho Chilies (stemmed)/or

9 New Mexico Chilies

(Ancho will be sweeter than New Mexico)

1 Tbs Onion Powder

1 Cinnamon Stick

1 Tbs Peanut Butter

2 Garlic Cloves

1 Medium Tomato

1/4 Cup Raisins

1/4 Cup Almonds

1 Tablet Mexican Chocolate

1 Slice of Bread

1 1/4 Tbs Salt

6 Cups Water

Directions

Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened. Place  chilies, and the remainder of ingredients in a blender along with the steeping water, you may have to do this in batches, depending on the size of your blender. Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.

Enchiladas 

Vegetable oil (for frying)

2 Tbs Olive Oil

12 Corn Tortillas

2 Cups Grated Monterey Jack Cheese

2 Cups Shredded Rotisserie Chicken

Directions

Place oil in skillet about 1 inch high.  Once heated pass each tortilla through the warm oil just enough to fry the top layer, but not crispy. You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and  about 1/2 cup sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan.  Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce, and enjoy!

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Photo Directions

 Ingredients:

 Chilies dried

 Chilies after steeping

mmmmm chocolate

 Peanut Butter

 all the other lovely ingredients

all in the blender 

 can't forget the bread, this is where I use 

the ends...never wasteful ;-)

 note to self...never overfill the blender!

p.s. remember...chili stains clothes.

 simmer away...

 yesterday's rotisserie chicken is now

todays delicious meal! 

I Love using supermarket help.

 tortillas...

always in my fridge.

 remember, not crispy

just pliable.

 Cast iron skillet meets mole sauce

look at those bubbles!

 this part reminds me of that nursery rhyme...

roll it and put it in the pan

 all lined up like soldiers

 look at that lovely steam...

wrap me up in that blanket of mole love!

 cheese before

 cheese AFTER

 AHHH

too much good stuff!

 just a bit more sauce for the plating, 

and

Enjoy- with the one you love...

& love the one your with.

Like I said...some for later!

Spark up a little love tonight

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Simply Food Love* style.