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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-31-2012, 01:21 PM   #46
Mo-Dave
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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?
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Unread 12-31-2012, 02:25 PM   #47
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Quote:
Originally Posted by Mo-Dave View Post
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
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Unread 12-31-2012, 03:09 PM   #48
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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.
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Unread 12-31-2012, 03:23 PM   #49
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Im from San Juan Nuevo, Michoacan. Mole looks great thanks for sharing.
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Unread 12-31-2012, 05:21 PM   #50
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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?
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Unread 12-31-2012, 06:32 PM   #51
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Yes scale it no problem. As I stated before, I cannot tell the difference between frozen or fresh. It freezes great.
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Unread 12-31-2012, 06:36 PM   #52
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Quote:
Originally Posted by Pugi View Post
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
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Unread 01-01-2013, 01:14 PM   #53
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Many thanks for sharing that Pugi. Mole's have seemed intimidating, but I think I'm going to finally give it a try.
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Unread 01-01-2013, 01:31 PM   #54
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Thanks for the recipe! I can't wait to try it.
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Unread 01-01-2013, 01:46 PM   #55
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Thanks Pugi!! I can see all kinds of ways to use that Mole.
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Unread 01-01-2013, 02:00 PM   #56
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Looks delicious Pugi! Thanks for sharing your recipe!
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Unread 01-01-2013, 02:06 PM   #57
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Thanks for the Mole tutorial. Looks awesome.
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Unread 01-01-2013, 02:39 PM   #58
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Thanks for putting that up Pugi!

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!
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