Description
This 30 Minute Easy Mexican Mole Recipe from my Mexican podcast guest, Diana Silva, is flavorful, rich, spicy, and hearty and ready in a fraction of the time of a traditional Mole Rojo.
Ingredients
- 1/4 cup Powdered California Chili
- 1 tablespoon Paprika
- 2 teaspoons Cayenne Pepper
- 1 tablespoon Garlic
- 1 tablespoon Onion Powder or Onion Flakes
- 1/2 teaspoons Cloves
- 1/2 teaspoon Salt
- 3/4 cup Flour
- 5/8 cup Olive Oil
- 8 cups Stock (chicken or veggie) (*See Note 1)
Instructions
Cue Up The Episode!
- Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!
Combine Spices and Stock
- Add dried spices(chili powder, cayenne pepper, paprika, cloves, garlic, onion, salt) and stock to a large bowl, mix with a whisk and set aside.
Make Roux
- Add oil to a cast iron skillet over medium heat. Test the heat of the oil with a wooden spoon, and once bubbles add flour and constantly mix to keep from burning. Mix until the roux is dark brown. Don’t leave the stove during this process and continue to mix for about 15 minutes.
Add Stock Mixture to the Roux
- Reduce heat. Add ½ stock, whisk well, remove lumps, and then add remaining stock, until the roux thickens and boils gently
- Add cooked chicken or raw veggies and simmer for 10 minutes or until vegetables are cooked
- Serve warm. Great with Spanish (orange) rice and tortillas de harina (flour tortillas).
Notes
Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!
Note 1: Fresh stock is best, but if you are using boxed or dried stock, omit salt in the recipe and salt mole to taste preferences
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Sauces
- Cuisine: Mexican
Nutrition
- Calories: 154
- Sugar: 2
- Sodium: 306
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 11
- Fiber: 2
- Protein: 4
- Cholesterol: 4