This is a faux, non-traditional Mole sauce, because a slower cooker, a food processor, a blender and store-brought grounded spices were used to shorten the prepping time. The tomato sauce is the fool’s proof technique of preventing a bitter taste. If these steps in this recipe appear laborious, then compare the prepping steps of a traditional mole sauce.
Traditional mole sauces require time, commitment, and attention to details. There are many versions representing Mexico’s regions. Each tedious step is crucial to the final result. It’s not a last minute sauce made on a weekday, nor is it a soup that uses old ingredients before they spoil (Many delicious chili recipes are made by “cleaning out the fridge” with old ingredients). Spices are brought whole and individually toasted before grinding them finely with a mortar and a pestle. The bitterest chocolate is used not for its false look of sweetness, but its inner soul of taste. Corn tortilla shells are fried to a crisp and turned into a mealy texture. Along with corn tortillas, nuts and sesame seeds thicken the sauce to harmonize the complex ingredients, and its raw taste will melt away. Ancho chilies are seeded, because the seeds will add to much spicy heat to the pot. Mole sauce requires a weekend of prepping and cooking. It’s why it’s traditionally made for weddings and special occasions.
Using a slow cooker allows other projects requiring the same amount of time, commitment and attention to details to be completed as a traditional mole sauce. Depending on a schedule, the sauce will cook in a slow cooker for at least four hours on high to ten hours on low heat. That’s many hours of freelance work that could be completed. Prep the ingredients in the morning for an exotic meal in the evening. It’s nice to appear as if I have my life together all of the time.
Between freelance projects and personal commitments, this was the best weekend to make a mole sauce. Simply not true. As stated above,
Traditional mole sauces require time, commitment, and attention to details.
Quite honestly, it was absolutely delicious, but the lack of planning and events changing at the last minute lead to life saving, resuscitation moments for the Mole sauce. Originally, I was going to serve the sauce with chicken thighs over rice. However, when I woke up the next morning, the sauce was super thick, and I should have pureed the ingredients, sans chicken, before adding it to the slow cooker. Plus, there was more sauce than chicken. I divided the sauce and placed it half of it in the freezer for a “SuperBowl chili starter” sauce. The other half, I decided, at the last minute, to make enchiladas. Oh, the pressure I felt in getting these done. I removed the bones and shredded the chicken for the filling. It looked like I had enough corn tortilla shells. I ran out of them in the middle of frying them in the skillet. I spent five minutes putting on layers of bulky clothes in preparation of walking in freezing weather to the local grocery store. The store was out of stock of corn tortilla, they’ll get a new shipment on Tuesday. I returned empty-handed to the apartment, when the boyfriend requested help with a personal situation. A couple hours later, after visiting another grocery store and helping the boyfriend, I quickly completed the meal. A Spanish wine was opened. We exhaustively sat down to eat dinner at 9:30 p.m. The boyfriend loved it, and I was able to pack it for lunch the next day.
After deliberating what happened with the Mole Sauce, it was decided this recipe should not be posted. I want to remake this recipe again. And, this time I plan to do more research about this complex sauce and manage my time effectively. However, please enjoy the pictures of the meal. As s a friend said, this is a difficult recipe. I took short cuts and learned out the hard way: there are no short cuts in making this recipe. A mole sauce is a labor of love.