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Mole Sauce

 
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fwendy



Joined: 12 Aug 2005
Posts: 19
Location: UK

PostPosted: Sun Aug 28, 2005 9:43 am    Post subject: Mole Sauce Reply with quote

This is the only board that I'm a member of which is predominantly American - can anyone recomment a tried and tested Mole Sauce recipe that I can try? I'm intrigued by the range of flavourings in the recipes, but Googling isn't a totally reliable way of finding a good recipe.
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Amy
Guest





PostPosted: Tue Sep 27, 2005 3:13 pm    Post subject: Mole Reply with quote

Fine Cooking magazine has an excellent article on mole. It is in issue #23, which is no longer available as a back issue on their website, but I've had good luck completing my collecting from ebay.

That mole was a long process (3 days, I think?) but it was authentic and it was incredibly good.

Not As Good As Pork Cracklins
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Bruce37256



Joined: 29 Dec 2005
Posts: 4

PostPosted: Sat Dec 31, 2005 8:37 am    Post subject: Lesson Reply with quote

Amy wrote:
Fine Cooking magazine has an excellent article on mole.


I've learned my lesson about "article", that's for sure.
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Jay Francis



Joined: 14 Apr 2006
Posts: 11
Location: Houston, Texas

PostPosted: Fri Apr 14, 2006 8:28 pm    Post subject: Mole Colorado Reply with quote

I would recommend starting with a red mole, a coloradito. I can recommend the recipe in Zarela Martinez' cookbook The Food and Life of Oaxaca.

I've been working on a spreadsheet comparng the Mole Negro recipes from seveal different cookbooks. It isn't available on the web but if you email me, I will email a copy of it back to you.

Regards,

Jay
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socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Tue Oct 10, 2006 11:21 pm    Post subject: Reply with quote

I've made this version of Chicken Mole with Chipotles for a few gatherings...always gets rave reviews.

http://www.epicurious.com/recipes/recipe_views/views/105994

Mine, of course is a variation. I think I quadrupled the amount of unsweetened mexican chocolate used and altered a few of the other measurements to taste. I also serve it in a large serving dish over a bed of jasmine rice that I flavor with a little mexican chicken broth powder.

I like to think cooking is taking a great recipe and making it unique.
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