Recipe of Super Quick Homemade Kiva's Mole Sauce

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kiva's mole sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pour and work the puree through a sieve into a saucepan on medium heat & add remaining chicken broth. Scott Palmer and Kristi Knoblich Palmer were inspired by a visit to a local chocolatier, and soon started crafting the first Kiva bars in their home kitchen. Melt lard in a large skillet over medium heat. S. nonprofit fueled by passionate people.

Kiva's Mole Sauce is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Kiva's Mole Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook kiva's mole sauce using 27 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kiva's Mole Sauce:

1. Prepare Kiva Dark Chocolate Bar, chopped
2. Prepare Corn Tortillas, toasted
3. Get hot Chicken stock or Bouillon equivalent
4. Take Tomatoes, Whole
5. Make ready Tomatillos or 3 more Tomatoes
6. Take Chiles Guajillos or New Mexico, dried & stemmed
7. Prepare Chiles Anchos, dried & stemmed
8. Get Chiles Pasilla or Mulato, dried & stemmed
9. Get Chiles Chipotle, dried & stemmed
10. Take Onion, quarted
11. Make ready Garlic gloves
12. Get Raisins
13. Take Peanut Butter or Almond Butter
14. Get Oregano
15. Get of ground Cloves
16. Make ready Cinnamon, ground
17. Prepare Cumin
18. Prepare Salt,
19. Prepare Sugar
20. Get For the Taquitos
21. Make ready Taquitos
22. Take Vegetable or Canola Oil
23. Make ready Cooked Chicken, shredded
24. Take Monterey Jack Cheese (Optional)
25. Make ready Red Onion slices, garnish
26. Make ready Cilantro, garnish
27. Take Salt & Pepper

The best known of Oaxaca's moles is mole negro, which is darker than mole poblano, and also includes chocolate, chili peppers, onions, garlic and more. Its distinguishing ingredient is the leaf of the hoja santa. It is the most complex and difficult to make of the sauces. Mole is a thick, dense sauce—it should never be runny.

Instructions to make Kiva's Mole Sauce:

1. 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.
2. Pour boiling water over charred dry chiles and raisins and soak, covered, for 20-30 min until soft. Remove from water.
3. 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.
4. 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.
5. Add Kiva Dark Chocolate bar pieces, peanut butter and salt & sugar to taste. Stir well & simmer for 15 min longer.
6. Taquitos: Heat vegetable oil in a medium skillet.
7. Fry corn tortillas in oil for 15-20 sec per sides until they puff up but are still pliable. Drain on paper towels.
8. Add shredded chicken, salt & pepper to taste monterey jack cheese inside of lighty fried tortilla. Roll into the shape of a flute.
9. 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.
10. Spoon mole sauce over taquitos and top with cilantro, red onion slices, and mexican crema or sour cream if you'd like. Enjoy!

It is the most complex and difficult to make of the sauces. Mole is a thick, dense sauce—it should never be runny. Rich, savory-sweet Mole Negro starts with at least three types of dried chilies, contains smoky whole spices, and gets its dark brown, almost black color from a Mexican herb, hoja santa, and lots of dark unsweetened chocolate. Mole, a generic term for smooth sauces made from dried chiles, comes in countless regional variations. The most famous is mole poblano from the city of Puebla which most people know as the "chocolate sauce." A common misconception is that mole must contain chocolate.

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