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Old 02-23-2012, 02:41 PM   #11
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Originally Posted by Zhizara View Post
I bought Doņa Maria Mole while shopping today. I've never tried it. Can anyone give me an idea of the flavor?

What else can it be used for?
Exactly what I was thinking. I'm intrigued and will probably pick up a bottle tomorrow.

I walk by it every day (can't remember the brand) but I've long wondered how it's used and what it tastes like.
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Old 02-23-2012, 04:14 PM   #12
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Originally Posted by Zhizara View Post
I bought Doņa Maria Mole while shopping today. I've never tried it. Can anyone give me an idea of the flavor?

What else can it be used for?
Quote:
Originally Posted by DampCharcoal View Post
Exactly what I was thinking. I'm intrigued and will probably pick up a bottle tomorrow.

I walk by it every day (can't remember the brand) but I've long wondered how it's used and what it tastes like.
Mole is a Mexican sauce with chili peppers and chocolate. I've made it from bottled concentrates such as mentioned previously in the topic. It's not what I would call spicy "hot" and the taste of chocolate is not strong either. It's kind of a mellow blend as made from the concentrates. Some people might describe it as "spicy not hot" and might not like it because of the spiciness. It is certainly not bland.

Wikipedia: Mole (sauce)

It can be served over meats, poultry and probably other dishes (maybe enchiladas). I like to make my mole sauce and cook the chicken in it at the same time as I described previously to get chicken mole.

I'd like to try making my own some day, probably from my Rick Bayless cookbook. Rick Bayless Mole Recipe You might get an idea what mole is like by reading his recipe.
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Old 02-23-2012, 04:30 PM   #13
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"I'd like to try making my own some day, probably from my Rick Bayless cookbook. Rick Bayless Mole Recipe You might get an idea what mole is like by reading his recipe. "
Now THAT'S an interesting recipe. I think I'd better stick to the bottled stuff and decide whether I like it or not before I attempt that one!

I like the list of ingredients tho, I have a feeling I'll enjoy it.
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Old 02-23-2012, 05:12 PM   #14
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Quote:
Originally Posted by Zhizara View Post
I bought Doņa Maria Mole while shopping today. I've never tried it. Can anyone give me an idea of the flavor?

What else can it be used for?
Z, for what it's worth, I think Mole is something you either really like, or really hate. You know, kinda the way people feel about licorice.

It tastes nothing like licorice, but you get my point, and it's equally hard to describe the flavor. It has an unpleasant bitter flavor and an unpleasant color also. In short, it's a good way to ruin some perfectly good chicken.
All of the above is naturally my own opinion.

I enjoy all Mexican food except chicken Mole. Actually there are few things I won't eat, but chicken Mole is one of them.
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Old 02-23-2012, 05:16 PM   #15
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From what I'm "hearing", it sounds like it might be good in chili? What do y'all think?

I hear ya KL. I'm kinda getting into spicy, but, I've never had chocolate in chili either. I do hope I like it; it comes in a nice little 8oz. glass!
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Old 02-23-2012, 05:27 PM   #16
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Okay, I took a taste. First, opening ruins the lid, so I'd probably have to use it all at once. At 4:1 with stock that's 5 cups. Not so much, but kinda pricy for a flavoring.

If I was just making a sauce, I wouldn't need that much.

It's definitely a strong flavor, and yes, the chocolate is definitely there. Not much heat. There is also an aftertaste of "burnt".
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Old 02-23-2012, 05:42 PM   #17
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Ya know, in a way mole is a kind of Mexican chili. Except they don't add tomatoes or beans, or at least not traditionally. I think it would be really good with beef chunks as an alternative to chicken. Chicken cooks to a fall off the bone consistence in about an hour and blends nicely with the sauce. Beef would take much longer to get to fall off the bone tenderness, and I don't know how well mole would fare if cooked long enough to get beef done. Perhaps cook beef by some other method and serve with mole sauce over it. IMO the method I've described cooking the chicken in the sauce makes a very nice kind of chicken chili. Using skinless bone-in chicken pieces (thighs work well) you can pull the chicken right off the bones and discard them. I would remove all the chicken pieces from the sauce, debone them, and then add sufficient sauce to the chicken, reserving remaining sauce for other uses. Or use a whole chicken cut up and serve the pieces bone-in on your plate and pour sauce over or serve the sauce for people to serve themselves. Or you can cook the chicken by some other means and serve with mole sauce, particularly if you want skin-on pieces. (I avoid cooking skin-on pieces in the sauce because I don't want that much fat, and IMO chicken skin tastes good only when crispy but it will be flabby if cooked in the sauce.) Sorry if this reply is a bit disorganized...

There is not a LOT of chocolate in mole, not so much that your taste buds yell "Yummm! Chocolate!" And it's not milk chocolate. They probably use more like unsweetened chocolate to make the sauce.

Somebody should make mole mole. You know, like catch some moles and cook them and serve them with mole sauce.

BTW those who aren't used to Mexican or Spanish pronunciation, the mole in mole sauce is pronounced moe lee or moley, without accent on either syllable. Unlike the mole animal which is one syllable. Probably most everybody has heard it pronounced (the sauce not the animal) but perhaps a few DC members/visitors might not know that.
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Old 02-23-2012, 05:55 PM   #18
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Okay, I took a taste. First, opening ruins the lid, so I'd probably have to use it all at once. At 4:1 with stock that's 5 cups. Not so much, but kinda pricy for a flavoring.
What brand did you get? My Rogelio Bueno bottle I've got here says (paraphrasing) to add 3 portions of chicken broth (or water) to 1 portion of mole, then add sugar and salt to taste. Place over low flame (to avoid burning) and bring to a boil. May be served added to chicken, pork, scrambled eggs, tamales, enchiladas, rice and beans.

From my personal experience 4:1 would be too thin, and also I highly recommend chicken stock, not broth or water, although if serving with something other than chicken you might alter that.

I don't know about pricey. Here in L.A. my recollection seems to be about $4 and change for 8.25 oz. bottle. Our prices may be lower due to high Latino population and presumably high volume of sales.

It will be interesting to here about your cooking experience with the sauce and how it tastes over whatever you cook.

BTW it might taste more chocolate-y before it has simmered and mellowed. Or maybe you have a different brand. I usually get a different brand than what I have here, I think it was the Doņa Maria brand. The one I have here is in a plastic bottle with flat crimp top. My usual brand comes in a glass bottle shaped like a little drinking glass, also with a crimped top, and yes you could save them until you have a set. I think I already said, serve tequila in them. They're about 4 times the usual shooter so your guests would be plastered they probably wouldn't even remember what the sauce tasted like!
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Old 02-24-2012, 12:20 PM   #19
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From what I'm "hearing", it sounds like it might be good in chili? What do y'all think?

I hear ya KL. I'm kinda getting into spicy, but, I've never had chocolate in chili either. I do hope I like it; it comes in a nice little 8oz. glass!
I add bitter chocolate to chili. I have also added "jarred" mole concentrate to chili. If you like mole, you'd probably like a bit added to chili. If you don't like mole, you probably wouldn't like it.
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