Cooking For Engineers

fwendy · Joined: 12 Aug 2005 Posts: 19 Location: UK

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.

Amy · Guest

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

Bruce37256 · Joined: 29 Dec 2005 Posts: 4

Jay Francis · Joined: 14 Apr 2006 Posts: 11 Location: Houston, Texas

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

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

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.