Mole Sauce

I have some wonderful dark oaxacan mole paste that i'd like to make into dinner. can anyone lead to me a recipe/give me some suggestions to make that mole into a sauce, and maybe further - into dinner?

thanks!

leesh wrote:can anyone lead to me a recipe/give me some suggestions to make that mole into a sauce

Just add chicken stock.

leesh, maybe you had something more exotic in mind, but as EC says, you can add stock to loosen it up and then basically pour it over baked chicken or fish or turkey or whatever you have in the way of lightly flavored meats (we've discussed the trend of putting it on lamb; I'm not in favor of it).

Hope you are well,

David

thanks fellas! I am cullinarily challenged when it comes to cooking at home. everything i've read about recipes/meal planning magically disappears from my memory.

I wasn't sure if there was anything else i needed to add to fix up the paste into a sauce...but these suggestions help. and are simple enough for me to remember!

Oaxaca is famous for 4 moles of the darker shade-and 3 or 4 others depending on who's counting. If it is a dark color as you say, I would personally do pork, chicken, or turkey for best results, and be sure to include tortillas on the table. Perhaps some rice, black beans... Don't want to be argumentative(at least any more than usual), but fish with this type of mole usually doesn't work well. You may have to add salt and some sugar if the final sauce seems bitter.

stewed coot wrote: Don't want to be argumentative(at least any more than usual), but fish with this type of mole usually doesn't work well.

You're right. As I was writing, I was thinking of the excellent mole verde that I had on salmon at Tepatulco (the same mole that Geno's mom, Clementina, makes at Sol de Mexico) -- mole negro would not usually be served on fish of any sort (not sure it would be bad but it would perhaps be overwhelming).

Occasionally, I find a touch of piloncillo will round out the flavors (depends on the paste and the stock though).

eatchicago wrote:

leesh wrote:can anyone lead to me a recipe/give me some suggestions to make that mole into a sauce

Just add chicken stock.

Leesh,

You could also do the following which the kitchen crew here at the club sometimes does for their lunch:

Poach your cut chicken in water with some chunk cut mirepoix until half done. Remove roughly 2/3 to 3/4 of the stock and then add the mole paste, stirring to create the desired sauce consistency. Continue to simmer until completely cooked, adjusting the thickness with additional stock if necessary.

Personally, I like my (dark) moles with some lard.

Can I ask some advice? I received a gift of homemade mole for my birthday. How long will it keep in the fridge?

Check out the Seasons of My Heart cooking school website. Its based in Oaxaca. There's directions on reconstituting Mole negro.
http://www.seasonsofmyheart.com/recipes.html
(I went on their Day of the Dead tour in 2005--phenomenal! if anyone is looking for vacation ideas)

leesh wrote:I have some wonderful dark oaxacan mole paste that i'd like to make into dinner. can anyone lead to me a recipe/give me some suggestions to make that mole into a sauce, and maybe further - into dinner?

thanks!

After plating, I like to sprinkle some toasted sesame seeds (ajonjoli) on top.

Bill/SFNM

thaiobsessed wrote:Check out the Seasons of My Heart cooking school website. Its based in Oaxaca. There's directions on reconstituting Mole negro.
http://www.seasonsofmyheart.com/recipes.html
(I went on their Day of the Dead tour in 2005--phenomenal! if anyone is looking for vacation ideas)

Funny you should mention that. I'm planning on going to Oaxaca next Day of the Dead, but am only slightly disinclined by the fiery state of political affairs. Hoping it cools down by then.

I emailed the Seasons of the Heart school regarding one-day tours. No response. Will try again later in the year.

Hammond

thaiobsessed wrote:Check out the Seasons of My Heart cooking school website. Its based in Oaxaca. There's directions on reconstituting Mole negro.
http://www.seasonsofmyheart.com/recipes.html
(I went on their Day of the Dead tour in 2005--phenomenal! if anyone is looking for vacation ideas)

We used this recipe and it turned out fantastic! The mole sauce had a wonderful deep, rich and smokey flavor. I only hope the mole powders I brought back turn out as great as the reconstituted paste. Thanks for all the suggestions.

Hello, HelloDali,

It sounds like you're talking about a finished mole-not a paste. If it is a reddish, or dark mole, it should last a couple weeks or more. Also note that it will freeze nicely. Green moles tend not to last as long-especially if they contain high levels of pumpkinseeds. Closer to a week for the green ones. There are other types-did the cook attach a name to yours?

So I have been trying to make an effort to learn how to cook more traditional mexican cuisine and while at Tierra Caliente today, I picked up some mole verde and Teloloapan red mole on a whim. The mole verde is just a dry powder - I expected it to be more of a paste, which is what the red mole is like. Now I don't know what to do with the stuff. Are there any quick techniques to whip up these guys into a sauce? I've tried googling around a bit, but everything I find is a recipe for making the mole, not what to put it in or how to use it.

The Teloloapan is pretty easy to use. Just add a little stock or water and cook it down a bit. Sometimes, I like to add some good quality ground chocolate or some toasted sesame seeds to it. But, honestly, that's not necessary.

Down here in Atlanta, I have found a similar mole negro paste that's simply terrific. The brand is El Oaxaqueno and its sold in a bright yellow tub right next to the Teloloapan in most of the Spanish Markets in town. It, doctored with a little ancho chili powder and some ground chocolate, makes a really nice pairing with a seared, chili rubbed duck breast. I have googled the brand and haven't been able to find much about it. It is imported by a company in Tucker, GA outside of Atlanta.