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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?

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. 

dona-maria-mexican-mole-sauce-38.png

User name almost checks out.


Sent from my iPhone using Tapatalk

 

 

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

 

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.

5d7894400666f38d85b77ada9c541759.jpg

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

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,

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
image.png.9c3a8a7036a87cc739a3b8b9eebd4027.png

2. Fry the bread
image.png.eb75c6ec4e006f6fee1180e232a06dcd.png

3. Fry the onion and garlic
image.png.df6e56bcd019d979ed15cbdd02da0d46.png

4. Fry almonds, peanuts, walnuts and raisins one after the other
5. Fry ginger
6. Fry spices
image.png.e287733b4c5b2716ef185c36499a289c.png

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)
image.png.aefe54ed215af3705bc5f004c8803365.png

9. Smoke a tortilla

10. Boil chilli in water
image.png.11ac954bf2b604a0e4366dfa8e2125da.png

11. Then add tomato chutney (2 boiled tomatoes)
image.png.ed2e9fd4b009b705f4ebc7e03651f8bb.png

12. Blend all spices in water
image.png.707741ac10e26f0478a054012a77e3ae.png

13. Blend chilli with water

14. Heat basic mole till a little dry
image.png.baca828eaf973c48c03423325f33b7cc.png

15. Then add the tomato chutney and chilli sauce at the end with salt
image.png.57e68571161a1f977e6e3c189642526f.png

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 by mycox

  • 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. 

 

image.thumb.jpeg.e6cd099acc2eb57df3c07765ffd10541.jpeg

Edited by DoobieWah

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. 

 

image.thumb.jpeg.e6cd099acc2eb57df3c07765ffd10541.jpeg

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

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