Molé

[Buzzrock 14936]

There is a Mexican-ish place by me that occasionally has molé enchiladas as a special and they are incredible, but it’s a total crapshoot to stumble in on a night when it’s on the menu. I think it’s miles better than the supposed best molé in Atlanta (stop laughing).

 

So it occurs to me I should learn to make it myself. Molé has a mythical reputation of being hard to make and different everywhere. That said: anyone got a recipe?

[Ag with kids 581]

BTW...what kind of mole?  There's lots of them...

https://www.savoryspiceshop.com/blogs/news/making-the-7-moles-of-oaxaca-in-7-days-a-survivor-s-guide

So, first...set aside a buttload of time to make it.

And make a 700 item list of the ingredients...

[Mo Horn 8853]

If you want to make true mole it takes hours, but you can cheat with this. Obviously not as good as the real thing, but not bad. 

[ohchaucer 1443]

User name almost checks out.


Sent from my iPhone using Tapatalk

[elfenix 34331]

 

 

binging with babish did a mole recently as well though that's a white dude in NYC. 

 

[Mo Horn 8853]

If I was going to make it from scratch, this is what I would use. Rick Bayless is the best

https://www.rickbayless.com/recipe/beginners-mole/

[CooterBrown 18022]

I ordered this, along with the other two flavors from http://www.ilovemole.com/. It’s basically all the ingredients prepared so you just add tomato sauce, stock, and Oaxacan chocolate and simmer for 20 minutes. It’s pretty damn good and easy AF.

[52-80 19222]

 

[hookemATL 11825]

Good mole is manna from heaven. Dammit now I have a craving. 

[mycox 582]

I took a cooking class when I was visiting Oaxaca. Proper mole is a pain in the ass to cook if you want to do it right. I'll try to find the recipe and post it here,

[Surly Bevo 25111]

 

[mycox 582]

Found the recipe with horrible pics

Black Mole (400 gms feeds 10)
Ingredients:
Chihualle chiles (4)
Pasilla mexicano (2)
Mulato (1)
Chipotle meco (1)
Chilies are roasted and boiled for the complex flavor
for red mole: guajillo x 10
chileancho rojo x 2
handful of:
Raisins
Almonds
Peanuts
Walnuts
Pumpkin seeds
Sesame seeds
Anise (2 pinches)
Oregano (3 sprigs)
Thyme (2 large sprigs)
Avocado leaves (2 nos)
Saffron
Cinnamon (1/4 stick)
Cloves (5 nos)
Black Pepper (5 nos)
Ginger (thumb size, chopped)
Garlic chopped
Onion (finely sliced)
Plantain (3 cut pieces)
Bread (few slices)
Chocolate (a lady pinch)
Salt

Method:
1. Gather all the ingredients

2. Fry the bread

3. Fry the onion and garlic

4. Fry almonds, peanuts, walnuts and raisins one after the other
5. Fry ginger
6. Fry spices

7. Fry plantains (they soak up the flavor in the pan)

8. Roast the chilli (note: this will smoke your room out and you will choke from the smoke)

9. Smoke a tortilla

10. Boil chilli in water

11. Then add tomato chutney (2 boiled tomatoes)

12. Blend all spices in water

13. Blend chilli with water

14. Heat basic mole till a little dry

15. Then add the tomato chutney and chilli sauce at the end with salt

16. Add a pinch of chocolate to taste

For Red Mole
The difference betwen black and red mole is the process of the chilies. For red mole
roast 12 chiles guajillos and 2 chile ancho rojos. Roast without the seeds for 3 min.
Then boil until soft. Then fry them. The rest of the process is the same as black mole.

 

 

Edited January 8, 2022 by mycox

[DoobieWah 1454]

• I went by the redeveloped Canino's Market, now known as the "Houston Farmers Market" on Airline just before Christmas. Its still mostly vacant, but some of the old vendors are still there and "this guy". He gave me his name but I've forgotten it. He said he's there six days a week. It wasn't convenient to buy any at the time, but I will the next time I'm there for sure. 

 

Edited January 10, 2022 by DoobieWah

[Tonesky 948]

4 hours ago, DoobieWah said:

• I went by the redeveloped Canino's Market, now known as the "Houston Farmers Market" on Airline just before Christmas. Its still mostly vacant, but some of the old vendors are still there and "this guy". He gave me his name but I've forgotten it. He said he's there six days a week. It wasn't convenient to buy any at the time, but I will the next time I'm there for sure. 

 

I was going to come post about this guy, a longtime tenant at the OG.  Glad to hear he has survived redevelopment.