Mexican Mole

JS-TX · Dec 31, 2012

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

Bigdog · Dec 31, 2012

Pugi said:
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).

About how much salt and chocolate are we talking about?

coyotero · Dec 31, 2012

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

Pugi · Dec 31, 2012

Bigdog said:
About how much salt and chocolate are we talking about?

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.

Bigdog · Dec 31, 2012

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:

Mo-Dave · Dec 31, 2012

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

Pugi · Dec 31, 2012

Mo-Dave said:
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

BobBrisket · Dec 31, 2012

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.

Tonybel · Dec 31, 2012

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

Ron_L · Dec 31, 2012

Thanks again for the recipe, Pugi!

I don't really need 4 gallons of mole

Does it freeze well? Or would I be able to cut the recipe by. maybe, 4 to make a smaller quantity?

Pugi · Dec 31, 2012

Yes scale it no problem. As I stated before, I cannot tell the difference between frozen or fresh. It freezes great.

Ron_L · Dec 31, 2012

Pugi said:
Yes scale it no problem. As I stated before, I cannot tell the difference between frozen or fresh. It freezes great.

Thanks! I missed that comment along the way :redface:

ejmiller · Jan 1, 2013

Many thanks for sharing that Pugi. Mole's have seemed intimidating, but I think I'm going to finally give it a try.

Boshizzle · Jan 1, 2013

Thanks for the recipe! I can't wait to try it.

Garrett · Jan 1, 2013

Thanks Pugi!! I can see all kinds of ways to use that Mole.

cowgirl · Jan 1, 2013

Looks delicious Pugi! Thanks for sharing your recipe!

Big Mike · Jan 1, 2013

Thanks for the Mole tutorial. Looks awesome.

gtr · Jan 1, 2013

Thanks for putting that up Pugi! :clap2:

I've had mole a few times and the only time I liked it was a home made version from a Mexican woman using her family recipe. The difference between what I had gotten in restaurants and the homemade stuff was unbelievable. The restaurant stuff was not that great and the homemade stuff was when I discovered what the fuss was all about. I look forward to trying this recipe one day!

And - after that incredible carnitas thread (one of the best threads ever IMO) - I'll read anything and everything you put up - I don't care where you cook it or what you cook it on! :hungry:

Mexican Mole

JS-TX

is One Chatty Farker

Bigdog

somebody shut me the fark up.

coyotero

Knows what a fatty is.

Pugi

Full Fledged Farker

Bigdog

somebody shut me the fark up.

Mo-Dave

Quintessential Chatty Farker

Pugi

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BobBrisket

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Tonybel

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Ron_L

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Pugi

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Ron_L

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ejmiller

Got Wood.

Boshizzle

somebody shut me the fark up.

Garrett

Babbling Farker

cowgirl

somebody shut me the fark up.

Big Mike

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gtr

somebody shut me the fark up.

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