Mole-Q Sauce

July 26, 2012

Moles comes in various flavors and ingredients, with chili peppers as the common factor. Mercadito Restaurant in Chicago has put a twist on traditional mole called "mole-q". It's a combination made with 4 different types of chiles that's somewhat a mix between BBQ sauce and mole. Chef Patrico Sandoval says it is perfect for any summertime protein like pork, ribs or chicken. The mole-q sauce is currently on the Mercadito menu with pancita pork belly tacos with orange pico de gallo and salsa verde. Chef Sandoval is hosting a "Mexican BBQ Cooking Demo" with Partida Tequila on Tuesday, July 31st where he will guide guests through a 5 course interactive class along with paired cocktails.

Mexican BBQ Cooking Demo
Tuesday, July 31st, 6:30PM
Double A at Mercadito
108 W. Kinzie St.
(312) 329-9555

5 course dinner with cocktails, $55 (reservations required)
Menu for the Tequila Partida Tequila Dinner:

1. Make sure that the chiles are soft before blending by reconstituting the fried chiles in water.
2. The key thing to remember when making mole is not to burn the chile paste. It's the base of the sauce and crucial to not overcook to get the flavor right.
3. Make sure to allow ample time for all the flavors to come together. Mole usually takes about an 1 ½ hours to make. And you should let each puree come together one at a time.
4. If the mixture becomes too thick add chicken stock. The consistency should be thick, yet pourable.


32 ounce Can of Peeled whole tomatoes
1 Bottles Red Wine
1/4 lbs Brown Sugar
1 pc. Medium Size Cinnamon Sticks
4 pc Chipotles Mecos dry chiles
2 1/2 pc Ancho dry chiles
2 1/2 Mulato dry chiles
2 1/2 Pasilla dry chiles
6 T mustard powder
1 Large Spanish Onion
7 pc Garlic Cloves
3/4 Cups Worcestershire Sauce
1 Cups Apple Cider Vinegar
1/2 pc Piloncillo
5 pc cloves
4 pc allspice
1 tsp Coriander Seeds
1/2 sprig of thyme
1/2 sprig of rosemary
2 T of extra virgin olive oil
Salt and pepper to taste

Add the onion and garlic and sauté until translucent, about 5 minutes.
Deglaze the pan with red wine and add all other ingredients.
Bring to boil, reduce heat to low and cook for 2 hrs. Blend everything for sauce and pass thru chinoise.

roasted garlic, orange, chile de arbol
Makes 4 servings

4 avocados, split, pit removed, and flesh removed from skin
2 cups tomatillo pico de gallo (recipe below)
1/2 tablespoon roasted garlic
3 tablespoons chile de arbol
1 tablespoon lemon juice
1 tablespoon diced orange
Salt to taste


1. Combine all ingredients in a large bowl.
2. Mash ingredients well until desired consistency. Serve with crispy tortilla chips.

Tomatillo Pico de Gallo
1 cup tomatillo, diced small
1/2 cup red onions, diced small
1/4 cup cilantro, finely chopped
Combine all ingredients in a bowl until evenly distributed.

pineapple, tomatillo, habanero, mint
Yields: 4 servings

4 avocadoes, sliced in half and pit removed
2 cups tomatillo pico de gallo (recipe follows)
2 cups pineapple, cut in small cubes
2 tbsp mint, finely chopped
2 tsps habanero, chopped
1tbsp chipotle puree
Lemon juice to taste
Salt to taste

In a bowl, add all ingredients except the pineapple cubes.
With a fork or a whisk, mix well until guacamole is smooth.
Add pineapple and with a spatula mix it in until cubes are well incorporated, making sure not to mash the cubes.

2 cups tomatillo, medium diced
1 cups red onions, medium diced
1/4 cup cilantro, finely chopped

In a bowl, combine all ingredients. Making sure tomatillo is more visible than the red onion. *If there is pico de gallo left over, it can be refrigerated for about 1 week.

avocado, mango, jicama, chipotle, pico de gallo
Serves 6 people


2 avocados
1/4 cup white onion, finely diced
3/4 cup, plum tomatoes, finely diced
2 tablespoons cilantro, finely chopped
1/4 cup mango, small dice
1/4 cup jicama, small dice
2 tablespoons chipotle puree, or to taste
2 tablespoons salt to taste
Lemon juice, optional depending on the avocado ripeness

In a medium bowl add the avocado and smash it down with a fork until it is smooth but has some small chunks
Add onion, tomato, Serrano, cilantro, lemon, mango and jicama, toss until ingredients incorporate evenly
Add the chipotle puree and salt, mix and adjust seasoning

shrimp, tangerine, roasted jalapenos, citrus-guajillo broth

Yields: 4 servings


5 oz. medium to small shrimp, raw and peeled
4 tbsps tomatillo pico de gallo (recipe follows)
6 oz. citrus-guajillo broth (recipe follows)
2 oz. tangerines, cut into small cubes
1 oz. lemon juice
1 tsp honey, if needed
1 tbsps jalapenos, roasted and chopped
Salt to taste

1. In a medium pot, place water, lemon juice, and salt let boil. Add shrimp let sit in boiling water for 2 min, take it out and set aside.
2. In a bowl, stainless steel preferably, place all liquid ingredients and with a whisk mix well.
3. When serving, add the shrimp, the pico, the roasted jalapenos, and the tangerine cubes to the liquid mixed previously. Taste the liquid base and balance acidity/sweetness/spiciness.



½ cup lemon juice
1/2 oz buffalo classical sauce
1 ½ tsps salt
1 tbsps honey
½ cup orange juice

1. In a bowl, Whisk all ingredients and reserve.



- 2 cups tomatillo, medium diced
1 cups red onions, medium diced
¼ cup cilantro, finely chopped

1. In a bowl, combine all ingredients. Making sure tomatillo is more visible than the red onion.

*If there is pico de gallo left over, it can be refrigerated for about 1 week.

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