Mexican Mole - Page 4

Mo-Dave · 12-31-2012, 01:21 PM

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 · 12-31-2012, 02:25 PM

Quote:

Originally Posted by Mo-Dave

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 · 12-31-2012, 03:09 PM

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 · 12-31-2012, 03:23 PM

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

Ron_L · 12-31-2012, 05:21 PM

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?

Pugi · 12-31-2012, 06:32 PM

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

Ron_L · 12-31-2012, 06:36 PM

Quote:

Originally Posted by Pugi

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

ejmiller · 01-01-2013, 01:14 PM

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

Boshizzle · 01-01-2013, 01:31 PM

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

Garrett · 01-01-2013, 01:46 PM

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

cowgirl · 01-01-2013, 02:00 PM

Looks delicious Pugi! Thanks for sharing your recipe!

Big Mike · 01-01-2013, 02:06 PM

Thanks for the Mole tutorial. Looks awesome.

gtr · 01-01-2013, 02:39 PM

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!

12-31-2012, 01:21 PM	#46
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	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 __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

12-31-2012, 03:09 PM	#48
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	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. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-31-2012, 03:23 PM	#49
Tonybel Full Fledged Farker Join Date: 02-29-12 Location: Southern California Downloads: 0 Uploads: 0	Im from San Juan Nuevo, Michoacan. Mole looks great thanks for sharing. __________________ WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , Smokey Joe

12-31-2012, 05:21 PM	#50
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-01-2013, 01:31 PM	#54
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Thanks for the recipe! I can't wait to try it. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-31-2012, 06:32 PM	#51
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Yes scale it no problem. As I stated before, I cannot tell the difference between frozen or fresh. It freezes great.

01-01-2013, 01:14 PM	#53
ejmiller Is lookin for wood to cook with. Join Date: 07-27-09 Location: Asheville, NC Downloads: 0 Uploads: 0	Many thanks for sharing that Pugi. Mole's have seemed intimidating, but I think I'm going to finally give it a try.

01-01-2013, 01:46 PM	#55
Garrett Take a breath! Join Date: 10-03-12 Location: Gastonia North Carolina Downloads: 0 Uploads: 0	Thanks Pugi!! I can see all kinds of ways to use that Mole. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle

01-01-2013, 02:00 PM	#56
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks delicious Pugi! Thanks for sharing your recipe! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-01-2013, 02:06 PM	#57
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	Thanks for the Mole tutorial. Looks awesome. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

01-01-2013, 02:39 PM	#58
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?