Sugar Magnolia Posted November 20, 2011 Share Posted November 20, 2011 Okay now I need a mole sauce recipe. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted November 20, 2011 Share Posted November 20, 2011 I find moles to be tough, stringy and they have a very very gamey taste. A good sauce should help that though! Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 23, 2011 Share Posted November 23, 2011 I have a really super one but it takes quite some time to prepare. I don't think that I mentioned this in the recipe but it is worth it to strain this sauce at the end. Mole recipe Quote Link to comment Share on other sites More sharing options...
detlef Posted November 23, 2011 Share Posted November 23, 2011 (edited) I use Diana Kennedy's Mole Poblano It's the gold standard as far as I'm concerned. And with all due respect to Kid Cid, whose opinion I certainly value, I couldn't imagine straining a mole unless I was trying to do some fancy Nouvelle adaptation in a particular setting. Mole is mole. And it's got nuts and seeds, and all kinds of things that belong there. Little grainy bits and all. Edited November 23, 2011 by detlef Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted November 23, 2011 Author Share Posted November 23, 2011 I find moles to be tough, stringy and they have a very very gamey taste. A good sauce should help that though! My cat and Australian Shepherd like them raw and with no sauce. My Aussie likes them still alive, but my cat likes them dead and curing for about 20 minutes, but still warm. Maybe you should try them raw My Aussie loves cat and deer chit most of all, so not sure if you should take her advice. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted November 23, 2011 Author Share Posted November 23, 2011 Ugh, way too time consuming Cid and Det for tonight, but will back file them. My beans are cooking in the slow cooker Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted November 23, 2011 Share Posted November 23, 2011 But seriously I find that I just dont have the 20+ ingredients around. When I want good mole I go to a restaurant that knows how to make it better than i could. I also realize that this is absolutely no help at all in your current situation. Quote Link to comment Share on other sites More sharing options...
detlef Posted November 23, 2011 Share Posted November 23, 2011 Ugh, way too time consuming Cid and Det for tonight, but will back file them. My beans are cooking in the slow cooker That's the thing with mole. It's not difficult, but it makes a mess and takes time. You also don't want to cheat. When you're frying all the almonds and raisins and such. It says to do them one at a time in batches, they mean it. Don't just stew it all at once. A few words of advice if you ever take the plunge. Make a bunch extra of the chile paste and freeze the rest in ziplocs portioned out in amounts enough to make another batch. Knowing you've got that waiting for you in the freezer will make you more inclined to deal with the rest the next time. You'll also find other things to do with the chile paste. It's great in BBQ sauce, beans, and also makes a great sauce for fish if you saute a ton of garlic, add the paste, some salt, and lemon. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted November 24, 2011 Share Posted November 24, 2011 That's the thing with mole. It's not difficult, but it makes a mess and takes time. You also don't want to cheat. When you're frying all the almonds and raisins and such. It says to do them one at a time in batches, they mean it. Don't just stew it all at once. A few words of advice if you ever take the plunge. Make a bunch extra of the chile paste and freeze the rest in ziplocs portioned out in amounts enough to make another batch. Knowing you've got that waiting for you in the freezer will make you more inclined to deal with the rest the next time. You'll also find other things to do with the chile paste. It's great in BBQ sauce, beans, and also makes a great sauce for fish if you saute a ton of garlic, add the paste, some salt, and lemon. This +100. Good Mole takes time and love. Though in a pinch you can find some really decent mole at your local mercado. All are a bit different, yet similar, but most places will be glad to let you taste test first. Quote Link to comment Share on other sites More sharing options...
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