Who here makes their own mole?

[monsterpepe]

Can't get good mole here in the DC area, and contemplating trying to make it...

Anybody have a recipe and/or advice?

Anybody know how I can buy some if I can't make it?

 

[IRC]

I know it's a real pain in the rear to make from scratch.

We get two main brands here in Houston, Rogelio and Dona Maria's, (I think). I prefer Marias. You heat it with some chicken stock and it's ready to go.



We make it a couple of times a year. Great with chicken and turkey.

Dona Maria

Rogelio

These are muuuuch easier than making from scratch.

HTH.

 

[dfw75201]

I use Dona Maria's and doctor it up with added peanut butter. It works great. I have heard about making your own mole, but it sounds like a major pain in the ***.

 

[THEU]

Could I suggest checking online with some of these brands that people have mentioned here? I know that mail ordering products can be so simple these days. If you really need a mole fix, but really don't want the hassle to make it from scratch then this might be a great option.
I would also check with a Whole Foods there in the DC area (hopefully you are fairly close to one). I bet you could ask them about any mole offerings they have. They might not even carry mole at the DC area stores, but I would be shocked if they don't have some at the Texas stores. Often times grocery stores will let you special order items like that for pick up and the regular price applies. The only issue with this might be that they will want you to purchase an entire case of the product. My wife and I have done that with a Mexican salsa we like that our local HEB quit carrying. We just purchased a case of it from them and it was the normal price per unit. This might be a great option for you as well.

 

[DigglerontheHoof]

Burnt chocolate sauce=

 

[DeadHeadHorn]

In reply to:

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[KingKoopa]

if you're in austin and haven't been to fonda san migeul, please go. their chef is known for his mole, typically 3-4 kinds on the menu on a given night... but if they ever have the black mole (which he apparently only does a couple times a year), i insist you try it.

 

[Uninformed]

^^^He has a cookbook called Cuisines de Mexico, Inc. Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago


Pollo en Mole Poblano

The ingredient list is long, but many ingredients are used in small quantities and it is their subtle blending that makes mole poblano the classic Mexican dish. Fear not - a sublime dish waits for you.

* 4 pounds chicken pieces, skin on
* Sea salt and ground black pepper to taste
* 2 tablespoons sesame seeds, toasted, for garnish

Mole Poblano

* 9 mulato chiles
* 7 pasilla chiles
* 6 ancho chiles
* 1 cup plus 9 tablespoons vegetable oil or lard + additional as needed
* 4 - 5 tomatillos, husked and cooked until soft
* 5 whole cloves
* 20 whole black peppercorns
* 1- inch piece of a Mexican cinnamon stick
* 1 tablespoon seeds from the chiles, toasted
* 1/2 teaspoon anise seeds, toasted
* 1/4 teaspoon coriander seeds, toasted
* 8 tablespoons sesame seeds, toasted
* 4 garlic cloves, roasted
* 3 tablespoons raisins
* 20 whole almonds, blanched
* 1/4 cup pumpkin seeds
* 2 corn tortillas, torn into pieces
* 3 stale French rolls, cut into 1-inch slices
* 6 - 7 cups reserved chicken broth as needed
* 1 1/2 ounces Mexican chocolate, chopped




METHOD

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.

Mole Poblano Sauce: Clean the chiles by removing stems, veins and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup oil in a heavy skillet until it shimmers. Fry chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat and additional 1/2 cup oil over medium heat and add chile puree (be careful it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.

Puree tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add seed mixture and garlic to the pureed tomatillos and blend until smooth. Set aside.

Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons oil over medium heat. Add chile puree, tomatillo puree and Mexican chocolate(it will splatter) Cook over medium heat for about 15 minutes, stirring often. Add remaining5 cups chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on bottom. During last 15 minutes, add parboiled chicken and heat thourgh. Garnish with toasted sesame seeds and serve with Arroz Blanco.

Serves: 8

The LinkThe Link

 

[El Sapo]

Fonda San Miguel was the first place that came to mind. I'm glad they published it.... otherwise we'd have to find a way to put a mole in their operation.