Mexican Mole
 

Anyone interested in a tutorial of Mexican mole (mol'ay). I love the stuff and of course it is a secret recipe handed down for many generation in the Morelia, Michoacan Mexico area. I have pics to get through the process much like my carnitas thread.

http://www.bbq-brethren.com/forum/sh...d.php?t=138314.

I'm just not sure if its something brethren want to see.

I for one would love to see it.

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Why yes, yes I Would!!!
Thanks for sharing!!!

Oooh, I would like that. My wife and I love a good mole.

Chuck

Oooooo hells ya!

Your carnitas thread was off the chain!

yep, i'm in i love that and all mexican foods. SIGN ME UP!

I'd really love to see a variety of regional mole sauces covered. But yours would be a great start!

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Me too

I'm interested for sure! Do you guys go with a sweeter type mole or more of a red chile based for more heat?

Bob

Definitely. I love mole!!

Count me in, I love Mole the last authentic mole I had was made by a friends mom from Wahaca and it was made with Armadillo, He said it was Chicken....

Woohoo! Yes pls :clap2:

Bob, its adjustable, the MIL goes for heat, Wife goes a little sweeter. Simple adjustment to quantities. I'll start the tutorial asap. Get ready to drool.

Looking forward to the tutorial. I really enjoyed your carnitas tut.

not nice Pugi teasing us like that, lets do this thing.

Bring it on! I would love to see it!:thumb:

Heck yes!!

Here we go!!!
 

This is the first plate of ingredients, now before I get started, my wife made this compaining the whole time I was in the way. I was taking pictures to post for you guys, so I took one for the team:-D. Also bless her heart, she does not measure anything. Its always a little bit or half a hand full and even though she laid out all the ingredients she addded to or took away after I took the pictures. I will try and give as close as measurements in a understandable way, ie, cups, Tablespoons and so forth.

On the first plate:
5 Roma tomatoes
10 Tomatillos
1 1/2 large Onion
12 normal size Garlic
2 corn tortillas
2 pieces of white bread
The tomatoes, Tomatios and garlic was grown in our garden, In the pic the tomatoes and tomatillos are frozen, they can be fresh without problem.
http://i961.photobucket.com/albums/a...A3MzguanBn.jpg

Plate number two. Disregard the lables on spice bottles. I forgot, this was for a total of almost 4 gallons. That would feed ALOT of people.

Banana, peel before use
5 oz of Chocolate or to taste
1 Tbsp all spice corns whole
1 Tbsp black pepper corns whole
8 cloves whole
1/2 cup raisens
3/4 stick of cinnamin
3 Tbsp sesame seeds
3 Tbsp seeds reserved from cleaning ancho chilis
1 apple
1/4 to 1/3 cup almonds
1/3 to 1/2 cup peanuts

The nuts are unsalted and roasted. The measurements are a guess. You can count if you want.
http://i961.photobucket.com/albums/a...A3NDEuanBn.jpg

The Main ingredient, 24 oz of dried ancho chile pods, the stem was removed and most of the seed taken out. Dont forget to reserve the seeds for later.
http://i961.photobucket.com/albums/a...A3MzIuanBn.jpg

Let me try and give you the run down.
Toast in dry pan:
allspice corns
black pepper corns
reserved ancho chili seeds
sesame seeds

Fried in oil just to soften:
chili pods
banana
corn tortillas
almonds
peanuts
onion
tomatoes
tamatillos
garlic
apple
raisens

the cinnamin stick or chocolate was not toasted. The bread was toasted in a regular toaster.
http://i961.photobucket.com/albums/a...A3NDIuanBn.jpg

When frying in oil it is to only soften things up a little. Not to cook through. This time we used corn oil, we prefer to use lard.
http://i961.photobucket.com/albums/a...A3NDMuanBn.jpg

I mean really, how can any food taste bad lightly fried in oil?
http://i961.photobucket.com/albums/a...A3NDUuanBn.jpg

Finally, everything fried or toasted. This is a 2 gallon pot for reference.
http://i961.photobucket.com/albums/a...A3NDQuanBn.jpg

The last mole I caught,I used for bait.Caught 18 house cats,3 skunks,1 dawg,and a chicken.:shocked:

Just funnin,would LOVE to see the proper way! :becky:

Shoulda read the entire post! Thanks for sharing.

Now take the pot full of ingredients and fill about half full of broth. In this batch we used turkey because that is what we are eating the mole with. Mole is usually eaten with boiled chicken or turkey. Try to make alot of broth and it still wont be enough, water can be substituted. The broth is also used to make the mexican style rice. Anyhow fill pot half full with broth and simmer on stove for half an hour or so to soften everything even more.

Now that we have everything toasted, fried, and simmered it is time to blend it all together. filling the blender about half full of solid ingredients top it off with the broth or water if needed and blend. You will soon see that as the chili gets chopped up it will get thick. You will want to add liquid to just get it torun without cavitating. It does make it easier to try and get a little bit of everything in each run of blender if posible. Run the blender until a nice smooth consistancy, pour out and do it again untill all is blended.
http://i961.photobucket.com/albums/a...A3NDcuanBn.jpg

<-------------------Im a Full Fledged Farker. Waiting to be blended on left, Pure Love on the right.
http://i961.photobucket.com/albums/a...A3NTIuanBn.jpg

Ill just explain the next part, after all is blended, take a clean pot and pour 3 or so Tbsp of oil in it, get it nice and hot, just below smoking point and pour in the blended ingredients. Turn down temp and bring to simmer with lid off. Let this simmer for half hour or so to bring all the different flavors together. The final ingredients are salt and chocolate. Both of these are to taste. Add them bit by bit to you get the flavor you want. Like I said before, the MIL goes more chili taste, the wife like more sweet(more chocolate).

I know this is not the best picture taken but I am using it because it shows the true color of final product. What is not shown is we also bought a big bunch of turkey gizzards and cooked them. Also not shown it the home made corn tortillas we used to lap it up with. I like dark meat so I got the Turkey leg. Man was it good.
http://i961.photobucket.com/albums/a...A3NjYuanBn.jpg

The End, ask questions if you want. Pugi
http://i961.photobucket.com/albums/a...A3NjcuanBn.jpg

I'd hit that plate HARD!!!! Nothing like arroz mixed with the mole! I prefer turkey to chicken. Just more flavor. Love it! Great info. Thanks for sharing!

bob

Thanks for posting. Mole with rice and warm tortillas is heaven!

I forgot to mention, this stuff freezes great. We put almost 2 gallons away in family sized containers. When you want to use it take from freezer throw in pot and warm to simmer then serve. I cannot tell the difference between fresh or frozen taste wise.

+1 :thumb: Mole rocks!

Yes please

Edit to recipe
 

I decided to edit the recipe a little, Please follow along......

Use these chilis, try to not use the hot ones.
http://i961.photobucket.com/albums/a...MjAuanBn-1.jpg


Then when the Mole is complete thouroghly drench these here birds in it.
http://i961.photobucket.com/albums/a...A0MTguanBn.jpg

I fully expect full reports after your try!!! I can almost guaranty it will be the most awesome BBQ mole ever!!!

I love this site for the BBQ and non BBQ stuff. It's the first place I come too when I'm looking for a specific recipe, cause I know whoever created it, it'll be good.

Pugi,
Thanks for the recipe. I'm looking forward to giving it a try.
jon

Pugi;

Thanks for posting your family recipe. Don't get discouraged by the nay-sayers, again thank for sharing.

I may not be from Michoacan, (was born in Coahuila), did my training in MA, (so I know a thing or two about the area).

I live in south Texas, "the Valley" in the middle of brush country surrounded by mesquite, bbquing as I type. I'm not a cook, (I'm a surgeon), but know enough to appreciate a good recipe that can be used -or should I said- must, be incorporated to our armamentarium.

My grandma used to do something like that, but as you know there are many variations, your thread brought me back to even the "smells" of that kitchen.

Thanks again

JV

well, since I wrote the rules AND the forum description, I'll clarify it..

We are first and foremost a BBQ Forum.

We are more importantly, a BBQ community of bbq cooks, chefs, and mad scientists.... and with our skills come 2 things..

1 - We share what we cook, and if just because something is cooked on the stovetop, oven, crock pot or dutch oven, that does not mean it can not be adapted, or used in BBQ or Grilling. WE plant the seeds for one another, and its up to the individual to take these ideas and do as they please. Keep it as written or modify and expand to other platforms.

2 - We are not just a BBQ forum. Although that is our primary directive, as a community, we encourage and expect the sharing of things non BBQ.. thats why we have woodpile, D&R, online gaming, beer brewing, wine making, cigar lounge, etc.. we share out trials and tribulations and thats what makes us who and what we are.


and finally.. this goes back years.. http://www.bbq-brethren.com/forum/sh...ad.php?t=54930

that was not bbq, but cooked in the oven under the broiler. Take it, and adapt it.... if you cook the steaks on the grill and fisinhs it in a closed kettle, it takws on the smokey flavors we love, but i still posted the oven/broiler version.. knowing it can be tweaked... just like you can do with Pugi's mole sauce.. grill the peppers, smoke a turkey and adapt!

Thanks for posting, I know making mole from scratch is a lot of work but worth the effort. It's cool to see how everyone has their own variation. My mom makes hers with peanut butter something my grandma taught her. When you said your wife does all her measuring by hand I knew right there it was going to be good. I can't get a straight recipe out of my my mom cause she's the same way..lol

About how much salt and chocolate are we talking about?

Mole
 

The history of mole is that of legends, and yes it dates back when the only way of cooking was over an open fire. Now mind you, those nuns back then didn't have blenders or even matches.

http://en.wikipedia.org/wiki/Mole_(sauce)

JV

We ended using about 5 ounces of chocolate for the 4 gallons of mole. Salt I'm going guess because it was added little by little. In total probably 2 teaspoons of kosher.

Thanks, and thanks so much for sharing this amazing recipe. Sorry you took some flak from one of the members for posting something non-BBQ. While BBQ is the one thing that binds most of us here together, this site is so much more than that.:thumb:

Got to ask, can you give me some ideas as to what else mole can be use for? I am sure this is much better than what I find around here in the supermarkets, but is it worth even buying that stuff?
Dave

Dave, the first time i had mole was the stuff from store, I thought it was gross.

Now I have some on hand the uses are endless with poultry. It has a nice earthy rustic chili taste that makes me want to lick the plate when done. Next on the list is chicken wings. The glaze will be srirachi, mole and peach preserves mixed. We made tamales with pork the other night and used a little mole and added some hotter chilies for the sauce the pork was cooked in. Use a little with sour cream for a nice southwest sauce. Heck I may even try it on ice cream:-P

Couple other uses for mole that we like to use: you can subsitute it for red chile and make enchiladas with it, you can cut the mole with some bbq sauce and make a killer bbq chicken pizza, and another way we like to use it is 50/50 mole and red chile sauce and make pork neck bones and spaghetti. It's also makes a good sauce to coat pulled pork. Mole tamales are awesome too.

Im from San Juan Nuevo, Michoacan. Mole looks great thanks for sharing.

Thanks again for the recipe, Pugi!

I don't really need 4 gallons of mole :D Does it freeze well? Or would I be able to cut the recipe by. maybe, 4 to make a smaller quantity?