(Closed) Who knows how to make mole?!?!?!

posted 8 years ago in Cooking
Post # 3
Member
2027 posts
Buzzing bee
  • Wedding: November 1999

All you can do is try it. I’ve been interested in making a few different mole recipes from Rick Bayless, but they are all so involved and I just haven’t found time. I think most mole’s take all day and I love to attempt the “involved” (which many times means authentic) way of making ethnic dishes, but again, no time. This is the same reason I haven’t attempted tamales. πŸ™‚

http://www.guardian.co.uk/lifeandstyle/2010/mar/14/rick-bayless-mole-recipe

Post # 4
Member
4137 posts
Honey bee
  • Wedding: May 2011

I’ve used the Paula Deen recipe — it came out pretty well! Make sure you puree it completely.

Post # 5
Member
2090 posts
Buzzing bee
  • Wedding: August 2010

My husband is Mexican (well, half Mexican) and his Mexican mother and aunts told me to just use Donna Maria mole – it comes in a smallish glass jar. What she does: Heat up a pan, and in the pan heat up about 2 tablespoons of flour for a few minutes (don’t burn the flour). She also gave us spices to use, but sadly, I’ve no idea what there are exactly as it’s a combo she and my husband’s grandpa grow! But, if you have some nice spicy dried spices, add them now to the flour. Then, add your mole to the pan, break it up and mix into the flour. Then, add 1 can of tomato sauce and mix well. Add chicken stock as needed – you want the mole thick and creamy. Sometimes I use a whisk if the mole is particularly hard in the jar, but usually a wooden spoon is fine to mix everything.

You all should try tamales! It’s time consuming, but not really difficult per se. I make tamales (from scratch, including the filling), and it takes me alone roughly 4 hours from start to finish to make a big batch of tamales. Put on some good music and have fun!

Post # 7
Member
403 posts
Helper bee
  • Wedding: June 2010

I also use the dona maria brand.  I heat a pot and use about half of the mixure from the little jar of dona maria mole mix.  Then start thinning it out with chicken broth.  I also add a couple tablespoons of smooth peanut butter (mole is made with peanuts) to enhance the nutty flavor a bit.  I add enough broth to make it a gravy-like consistency.  From then on, you can add additional spices if you want, but it’s really yummy just like this.  Good luck!

Post # 10
Member
2090 posts
Buzzing bee
  • Wedding: August 2010

Glad to hear it turned out well! Man, I lovessss me some mole! If you have leftover mole that you won’t be using right away, it seems to freeze pretty well. Mole is super good on chicken too – just heat it back up to room temp and marinate your chicken breast in it for a little bit, then BBQ it, and baste with the mole. Ridiculously easy and good! 

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