Special to The Sun
Food will no doubt be a focal point for families celebrating the Mexican holiday Day of the Dead this November 1 and 2. What has become one of the most popular holidays in Mexico — and is becoming more common in the U.S.— is the custom of honoring and remembering deceased loved ones. Gathering with friends and family over delicious traditional dishes is sure to be a highlight of celebrations.
Mole sauce is one tradition in Mexican cuisine incorporated into many dishes, with each family and cook creating their own unique recipes. For a fresh twist on a classic mole, Fiesta Mole Sauce for Chicken Bake calls for a sauce infused with Nielsen-Massey Pure Chocolate and Pure Almond Extracts, which add a distinct depth and dimension to the sauce. The Pure Chocolate Extract brings the uninhibited depth of dark chocolate and complements the Pure Almond Extract, which is made from the purest of bitter almond to round out the sauce with richness and subtle distinction.
Using the mole sauce in dishes is as simple as topping grilled or baked chicken or turkey with the mole, or it can be used in the Fiesta Chicken Bake recipe.
“The beauty of our pure flavors is that they put an entirely new spin on an old favorite in just a few drops,” said Craig Nielsen, CEO, Nielsen-Massey Vanilla, Inc. “Mole sauce is extraordinary in that it can be made so many different ways–each recipe with its own story. Our chocolate and almond flavors bring a complexity to the sauce, helping it to stand out on an important occasion.”
Nielsen-Massey Pure Chocolate and Pure Almond Extracts are two of many pure flavors in the company’s high quality line of products. Not only are they made from superior ingredients but they also offer convenience, quality and consistency for home cooks and bakers. A small amount of pure flavor extract adds a boost to a dish without having to take the time to chop, zest or juice–let alone find the more exotic ingredients.
Fiesta Mole Sauce for Chicken Bake
Fiesta Mole Sauce
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.
Fiesta Chicken Bake
3 corn tortillas, torn into pieces
2 chicken breasts, sliced into 3/4 inch slices
1 recipe Fiesta Sauce (above)
1/2 cup Monterey Jack or Chihuahua cheese, shredded
In a casserole dish that has been sprayed with non-stick spray, layer the tortillas and chicken breast slices. Top with the sauce, cover and bake until the chicken is done, about 45 minutes. Remove cover, and sprinkle with the cheese. Continue to bake until the cheese is melted, about another 15 minutes.