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Holy Mole!


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#1 SmokenFire

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Posted 24 February 2016 - 04:02 PM

Today we're making mole.  Specifically mole poblano.  I don't have a specific recipe for this per se, usually I just use up whatever we've got in the pantry when I get the hankering. Substitutions included.   :)

 

Start with the nuts.  Today I'm using pepitas, a few cashews and some pine nuts.  Get them in a dry pan over medium heat and roast till fragrant, about 4-5 minutes.  I have used all manner of nuts for mole.  All types work pretty much equally well.    

 

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Remove the nuts from the heat and set aside.  Now it's time to add the chiles.  I'm using 2 big dried anchos and 3 roasted/dried jamaican golds from our garden last year.  Roast them in the dry pan over medium heat until they start to release their oils and get fragrant, about 5-6 minutes.

 

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Remove the chiles to the same bowl as the nuts.  Add 2 tsp of olive oil, half an onion and one small carrot (chopped) to the pan and cook over medium heat until just starting to brown, about 8-10 minutes.  

 

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While the onion and carrot are cooking flame roast 3-4 poblano peppers on the stove.  Just turn on the burner, set it to medium-low and place the fresh pepper directly on the grate of the stove.  Use tongs to move the pepper around so it gets charred on all sides.  

 

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When each pepper is nicely charred wrap it in paper towels or a paper bag and let them steam.  This will make removing the skin easier later on.  Now that the onions and carrots are beginning to brown it's time to add the rest of our stuff.  First we'll start with a bit of tomato and some dried cherries we picked in Door county.  I'm using cherries here because that's what we have in the house.  I normally use raisins.  Have also used apricots and prunes with good results.  

 

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Let those ingredients get warm and start releasing their essence, then add the nuts and dried peppers to the pot.  Give it all a good stir.  

 

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At this point I added about a pint and a half of stock and close to a pints worth of tomatillo salsa we had canned.  Skinned and seeded the poblanos and added them in too.  Using homemade chicken stock here, have used pork and beef stock before too, both were good.  Stir some more and make sure everything is happy.  

 

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Cover the pot and reduce heat to medium low.  You will cook this for an hour or more - so long as it's not boiling over you're fine to let it simmer all afternoon (what I usually do).  It smells up the house something wonderful it does.   :)  After an hour or three it will look like this:

 

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Time to hit it with the boat motor.  Blend the jack shit out of it!  The nuts/seeds - especially pepitas - will still be fibrous enough to be gritty in the final product so don't spare the blender and spoil the mole.  

 

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At this point you will want to add up to 2 ounces of your favorite chocolate.  I got in trouble using the last of my wife's valentine's day truffles on this batch, but she told me later on it was my best yet so I guess it worked out.  You'll likely need salt and maybe a touch of lime juice to balance the flavors before service.  Here's the final product:

 

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This mole is great on chicken but is also nice on/in all manner of dishes.  Drop a spoon or two into your soups or stews, mix some with a bit of mayo for a sammich, I love it mixed into eggs for omelettes, etc etc.  

 

Really interested in your guys' take on mole too - talkin to you Scovilicious!  Thanks for looking.   :)


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#2 The Hot Pepper

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Posted 24 February 2016 - 04:05 PM

Work with what you have, that's how the best dishes are made. Recipes are for guidance, once mastered, you do your thing.

 

Looking good!



#3 Sizzle Lips

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Posted 24 February 2016 - 04:08 PM

Now that mole looks real tasty.


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#4 JayT

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Posted 24 February 2016 - 04:09 PM

That is way smoother than Scovie's mole.

 

:runs out of the room:



#5 tctenten

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Posted 24 February 2016 - 05:03 PM

Great looking mole! I like the step by step tutorial.

#6 The Hot Pepper

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Posted 24 February 2016 - 05:06 PM

Really interested in your guys' take on mole too - talkin to you Scovilicious!  Thanks for looking.   :)

 

Curious if that is on the sweet sweet side. I love chocolate in a mole but like "Mexican chocolate" (dark bitter) for cacao notes and complexity but the mole is definitely savory. Just wondering if it was chocolate bar sweet since you used truffles.



#7 SmokenFire

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Posted 24 February 2016 - 05:21 PM

Curious if that is on the sweet sweet side. I love chocolate in a mole but like "Mexican chocolate" (dark bitter) for cacao notes and complexity but the mole is definitely savory. Just wondering if it was chocolate bar sweet since you used truffles.

 
They were dark chocolate truffles, pretty high cacao.  And the jamaican golds were really hot, so the sweetness from the truffles helped balance some of that fire. Mole was a bit sweet to start, then savory and salty and then it got hot at the finish.
It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#8 The Hot Pepper

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Posted 24 February 2016 - 05:22 PM

Nice. I think I like mole poblano best with chicken enchiladas. Man, that's good. What are you making?



#9 SavinaRed

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Posted 24 February 2016 - 05:25 PM

Nice old school pan !!!!



#10 SmokenFire

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Posted 24 February 2016 - 05:28 PM

Was going to grill some chicken but it started snowing lol.  So we're going to roast chicken instead.  

 

Nice old school pan !!!!

 

All clad baby!  That pan was a gifted to me after cooking school.  It's 22 years old, I use it just about every day.  :D 


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#11 Thegreenchilemonster

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Posted 24 February 2016 - 06:03 PM

Holy mole indeed! That mole looks awesome! Have you ever cooked with dried NM red chile pods? They work well with mole, add a very nice flavor, and a really nice kick. Your recipe looks very good there man!

Edited by Thegreenchilemonster, 24 February 2016 - 06:03 PM.


#12 Scoville DeVille

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Posted 24 February 2016 - 06:25 PM

Damm strate Dru! I love the color, and that's hard to capture in a photo. Your heat/sweet balance looks to be spot on, although I am not familiar with Jamaican Golds. Way to rock it out!!!

 

 

That is way smoother than Scovie's mole.

 

:runs out of the room:

 

 

How would you know? You've never come over here to have it! Doh!

 

:shakes fist:



#13 The Hot Pepper

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Posted 24 February 2016 - 06:27 PM

Maybe he meant that mole on your back from when he caressed you.

#14 neoguy

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Posted 24 February 2016 - 06:28 PM

I don't know that I'd make it because I'm lazy now, but can you freeze it for later use?



#15 SmokenFire

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Posted 24 February 2016 - 06:30 PM

I don't know that I'd make it because I'm lazy now, but can you freeze it for later use?

 

Indeed you can!   I put them into small tupperware type containers.  They easily keep a couple months in the freezer.  :)


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#16 Scoville DeVille

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Posted 24 February 2016 - 06:30 PM

I don't know that I'd make it because I'm lazy now, but can you freeze it for later use?

 

 

If any actually makes it to the freezer. LOL



#17 JayT

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Posted 24 February 2016 - 06:40 PM

I'm coming to visit you soon Scovie. Probably during fire season.



#18 Scoville DeVille

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Posted 24 February 2016 - 06:45 PM

I'm coming to visit you soon Scovie. Probably during fire season.

 

 

SuhWEEET!

 

I will make Mole for you!



#19 The Hot Pepper

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Posted 24 February 2016 - 06:46 PM

He's also buying a BGE! :lol:

#20 SmokenFire

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Posted 24 February 2016 - 06:49 PM

He's also buying a BGE! :lol:

 

You're also getting a kitchen....

 

:rofl:


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 




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