Making mole is an ambitious task so we decided to try the jar of Trader Jose’s Red Mole stashed in the pantry. We are pleased to report it is delicious.
Believe me, I’m somewhat of a mole snob especially since my friend Ron Cooper started bringing us jars of homemade mole from Oaxaca to accompany bottles of his artisan Del Maguey mezcal. This quick and dirty meal only requires that you mix the sauce with some chicken stock and boiled shredded chicken. Serve with a side of rice and beans and you’re set.
If you find yourself inspired to grind and blend your own mole I suggest you consult any book by Diana Kennedy, (read about her here), a Brit who has been called the Elizabeth David of Mexico because she has dedicated her cooking life to documenting the cuisine south of the border.
ˇOle!
o MY
Is it better than Dona Maria, that wretched stuff in the jar at conventional grocery stores?
My Oaxaca stash in the freezer will soon be gone . . .
Yes, much better than Dona Maria. But certainly not better than your freezer stash!
Am from Seattle, had this recently -- pretty good. Found that the taste develops if you leave it overnight in your refrigerator (read: Leftovers!).
are there any good vegetarian mole ideas out there?
kristian
easy to go vegetarian -- usually the only meat is the broth you thin the paste with and whatever you put it over.
Lard isn't used so much as the lipid of choice to make the paste, vegetable oil being much cheaper.
I've had mole negro over fried green plantains, yum.
Root vegetables would work pretty well too I think -- you just need something with substance to carry all that flavor.
Or you could make tamales - steamed masa with mole is soooooo good. The meat/cheese/slice of veg inside is superfluous for me.
I bet green moles - made with pumpkin seeds, tomatillos and cilantro - would be lovely over firm tofu. Bayless has a good recipe in Mexico One Plate At A Time.
thanks guido!
the darker, refrigerated Trader Joe's mole is also amazing. Very chocolatey and sweet.
Doña MarĂa mole sucks.
Store bought mole is vegetarian-safe, as it is usually mass produced with cheap ingredients. With home-made mole you need to ask first, as it may have lard or fat.