This summer, ditch the store-bought staples and take your basic backyard barbeque to the next level. Fiesta Mole Sauce (see recipe below), made with Nielsen-Massey Pure Chocolate and Pure Almond Extracts, is surprisingly simple for home cooks of all skill levels, while wowing guests and gussying up your summer gathering. Serve it over shredded chicken and create Fiesta Mole Tacos that, when topped with two orange-infused extras, will leave your friends begging for doggy bags. This recipe will make 4 servings.
Fiesta Mole Sauce Recipe
1 tablespoon vegetable oil
1 poblano chile, chopped
2 cloves garlic, chopped
1 small onion, chopped
1 tablespoon chili powder
1 cup chicken stock
1 teaspoon Nielsen-Massey Pure Chocolate Extract
1 teaspoon Nielsen-Massey Pure Almond Extract
1 teaspoon salt
1/2 teaspoon cinnamon
scant 1/4 teaspoon cloves
2 tablespoons raisins
1 cup crushed tomatoes
Heat the oil in a medium-sized frying pan and add the chile, garlic and onion. Saute until the mixture is fragrant and the onion is translucent. Cool slightly and add to a blender. Blend until smooth. Return the mixture to the pan and add the remaining ingredients and cook, stirring occasionally 30 minutes.
Use the mixture to top grilled, baked or shredded chicken or turkey.
Disclosure: This guest post recipe is courtesy of Nielsen-Massey. You can visit the company’s website to learn more about their products and to print out additional free recipes.
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I love Nielsen-Massey extracts, but I have never tried to use them in a Mole sauce. This is a delicious version of that sauce.
I have never tried mole sauce before. I dont know why, just never tried it. It look simple enough to make and i would be a new variation. I am going to have to give this a go.