Hi Rayyy Jayyy!
It looks like this is your day for hearing from chefs!
Before I give you the recipes, I want to clarify with you that mole chilis are a hybrid pasilla-type pepper, a cousin of poblanos. They're a fairly new chili, so that possibly accounts for the fact that there are few recipes available to the general public yet. Mole chilis are especially good in poblano recipes, and specifically recipes for rajas. Have you had rajas? They're delicious! I'm including here my three favorite recipes in which I substitute moles for poblanos. I have also dried moles and used them as a chili powder, which is sweet and wonderful, or you can make a salsa and freeze it. There are lots of options for you. Please let me know if you have any questions. Here are my favorite recipes:
"HOLY MOLE" MOLE
3 Tbsp Vegetable Oil
2 cups Chopped Onion
8 Red/Brown ripe Holy Mole Peppers, deseeded & chopped
2 cloves garlic peeled & chopped
1/4 cup raisins, chopped
4 tsp Chili powder, hot or mild
3/4 Tsp Ground Cinnamon
1/2 teaspoon Ground cloves
2 cups Chicken or Turkey Broth
1 16 oz. can Diced Tomatoes or 2 large chopped, peeled tomatoes
1 oz. dark unsweetened chocolate
2 Tbsp. Peanut Butter
1 Corn tortilla, lightly toasted and shredded
Heat oil in a large skillet, add onion, garlic, pepers and raisins. Saute’ until onions are slightly transparent. Stir in remaining ingredients and simmer 20 minutes. Puree sauce in food processor or blender until smooth. For chicken, turkey or pork mole, add precooked meat to sauce. Serve with rice.
This sauce without added meat freezes beautifully and it’s worthwhile to have several pints stocked away. One year I made a fantastic roast turkey basted with mole, defatted and cut into pieces and bathed with more mole. A fantastic holiday meal!
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BASIC CHILI POBLANO RAJAS (courtesy of Rick Bayless, award-winning chef of Mexican cuisine)
You can use different peppers or seasonings but this is a good basic recipe.
I N G R E D I E N T S :
4 4 medium, fresh chiles poblanos, roasted and peeled (I use mole)
1 1/2 tablespoons vegetable oil
1 medium onion, sliced 1/4 inch thick
2 cloves garlic, peeled and minced
2/3 cup crema, whipping cream, or broth
1/2 teaspoon mixed dried herbs (thyme, Mexican oregano, marjoram)
2 bay leaves
1/2 teaspoon (to taste, adjust as needed if using broth with salt)
I N S T R U C T I O N S
Chiles: Stem and seed the roasted chiles. You can remove the veins if you want a more mild rajas. Slice the chiles crosswise into 1/4" strips.
Heat the oil in a heavy sauté pan over medium heat and fry the onions until they brown, about 7 -8 minutes. Stir in the garlic and chile strips, cook 2 minutes.
Add the cream or broth, herbs, and bay leaves and simmer until the liquid reduces enough to just coat the vegetables. Remove the bay leaves, taste and adjust salt as needed.
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RAJAS CON QUESO
INGREDIENTS:
5 or 6 fresh poblano chiles (I use mole)
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4-inch thick
1 (16-ounce) container sour cream
Chicken bouillon granules, to taste
1 1/2 cups oaxaca or mozzarella cheese, cut in small cubes
DIRECTIONS:
Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.
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Sadly, my last recipe, for Grilled Skirt Steak Tacos with Roasted Pablano Rajas, is too long and won't fit on here. I'll give you the link because I really hope you'll make it sometime. It's absolutely delicious made with mole chilis, and I think you'd find it's a real crowd pleaser! Here's the link:
GRILLED SKIRT STEAK TACOS WITH ROASTED PABLANO RAJAS
(Mexican Beef)
http://recipes.epicurean.com/recipe/17674/grilled-skirt-steak-tacos-with-roasted-poblano-rajas.html
This should be enough to get you started harvesting your moles. I think you're in for a real treat!
Happy cooking, and good luck! :)