Kid Cid Posted June 4, 2007 Share Posted June 4, 2007 Not for the lazy man. One of those "took every pot in the kitchen and 2 hours to clean up" type recipes but the results were fantastic. I'll try and get the recipe up in a bit. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 4, 2007 Share Posted June 4, 2007 Did you catch it fresh in the backyard or were they on special at the butcher's? Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted June 4, 2007 Share Posted June 4, 2007 (edited) You know, you can't whack a mole after he's been made. Edited June 4, 2007 by Dutch Oven Quote Link to comment Share on other sites More sharing options...
twiley Posted June 4, 2007 Share Posted June 4, 2007 Molé Molé Molé Molé Molé Molé Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 4, 2007 Share Posted June 4, 2007 Molé Molé Molé Molé Molé Molé In a Fred Savage kind of way? Quote Link to comment Share on other sites More sharing options...
detlef Posted June 5, 2007 Share Posted June 5, 2007 The paste freezes really well, so I often make a huge batch minus the chocolate and freeze most of it. Then I just add some of the paste to some shredded chicken, stock, and mexican chocolate to order for a quick meal. That makes it much easier to eat often. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 5, 2007 Author Share Posted June 5, 2007 The paste freezes really well, so I often make a huge batch minus the chocolate and freeze most of it. Then I just add some of the paste to some shredded chicken, stock, and mexican chocolate to order for a quick meal. That makes it much easier to eat often. That's really good to know. Any reason to not include the chocolate? Quote Link to comment Share on other sites More sharing options...
detlef Posted June 5, 2007 Share Posted June 5, 2007 That's really good to know. Any reason to not include the chocolate? The only reason I don't include it is because it's always the last thing along with salt to taste that I add to my mole. After I make my chili paste, my dry spice mixture, and wet aromatics paste, I fry the chili paste and add the other two before proceeding with stock, meat, and then finishing with chocolate and salt. The most logical place to stop and put some aside is right before the stock. Mind you, like other stews, freezing doesn't really do it a whole lot of harm so it's hardly the end of the world if you just make the whole thing (meat and all), cool it off and then freeze it in ziplocks. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 2, 2022 Share Posted July 2, 2022 mrs was in chicago about a month ago for work and picked up a rick bayless cookbook. going to make one of his moles this week (with a few of my own tweaks). 1 Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 7, 2022 Share Posted August 7, 2022 Finally got around to making this for tonight. Excellent. will do it with shrimp or chicken over cilantro/lime rice 1 Quote Link to comment Share on other sites More sharing options...
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