Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Dona Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor with peanut butter. Here's a simple homemade mole that tastes even better than the bottled paste. Use this sauce to make enchiladas. See El Azteca's Chicken Mole Enchiladas on Page 130.
Makes about 2 cups
Los Angeles reviewer Isliss says: Very nice, authentic flavor. Easy and fast to make. Simmer chicken in the sauce once it was done per the recipe. With the lid off the meat cooked and the sauce thickened in the additional 5-7 mins of cooking. You can substitute a dried Chipotle and a fresh jalapeno and you can also use a bit more chocolate and peanut butter for depth of flavor and color.
Source: The Tex-Mex Cookbook: A History in Recipes and Photos 2004 by Robb Walsh Page 127
online by Epicurious April 2010 at http://m.epicurious.com/recipes/food/views/Tex-Mex-Mole-358353
and by Southern Flavor Zone at http://nuawlinscatering.blogspot.com/2009/05/mole-sauce.html for making 2 quarts
December 31, 2012