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Old 07-09-2008, 01:16 PM   #1
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Mexican question

What is a mole in mexican cusine ?

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Old 07-09-2008, 01:20 PM   #2
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What is a mole in mexican cusine ?

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It's a sauce. Most often made with chiles.
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Old 07-09-2008, 01:27 PM   #3
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What is a mole in mexican cusine ?

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It's a complex, long-cooking sauce, usually red, often served with tamales or enchiladas. Its surprise ingredient is unsweetened chocolate. Here's a recipe by Rick Bayless (scroll down for the mole recipe): The 2002 James Beard Foundation Awards: Chef Rick Bayless' Recipe for Roasted Pork Tamales on Starchefs
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Old 07-09-2008, 02:14 PM   #4
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a misplaced rodent. ;);) ;)
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Old 07-09-2008, 06:19 PM   #5
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6.02 x 10^23 misplaced rodents!
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Old 07-09-2008, 06:57 PM   #6
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It's a sauce. Most often made with chiles.
So I'm to assume it's spicey. Mildly, or very?
I've had a jar of Dona Maria Mole' in the pantry for a couple of months and the first ingredient is chili pepper.
(I like to buy things I usually don't use, so if someone comes to share dinner, they can show me how to use them.)
I can do medium heat, but not more.
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Old 07-09-2008, 07:13 PM   #7
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OK, I am referring to Diana Kennedy's book, From My Mexican Kitchen, to try and explain what a "mole" (pronounced MOH-lay) is. It is complicated, because there are many many kinds, depending on the region you are in. Not all moles contain chocolate, only a few, and there are many different colors - red, yellow, brown, green, black. The main ingredient is always going to be dried chiles, which may or may not be hot. Most of them aren't, just tasty. I see Dona Maria Mole on the shelf here all the time, but I've never bought any, so I can't tell you, QS. Generally speaking, Mexican cuisine is not really hot. The heat is added in the form of table salsas, according to taste. A mole is really just a sauce for meat, with many ingredients and layers of wonderful subtle taste. Really good Mexican cooks pride themselves on their moles. I've eaten lots of wonderful moles here, but don't care for the heavy ones with chocolata - too rich.
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Old 07-09-2008, 08:42 PM   #8
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Thanks, MK.
So it's mixed in the meat while cooking?
Mixed with pork, beef? Looks to heavy for fish.
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Old 07-09-2008, 08:45 PM   #9
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Does this make a red enchilada sauce a mole?
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Old 07-09-2008, 08:52 PM   #10
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Generally, the meat and the sauce are cooked separately. The meat (turkey parts, chicken or pork) is braised and cooked in a seasoned broth. Then the meat is added to the sauce and cooked for another 15-20 minutes. Alot of Mexican cooks seem to cook this way. We were invited to a Mexican home not long ago and served two separate chicken dishes - the chicken was cooked in broth and then added to two different sauces: one was a mole verde and one was a mustard cream sauce. They were both delicious and the chicken was wonderfully moist and tender. You are right about the fish - mole would overpower it. I've never heard of mole with fish (but that doesn't mean it doesn't happen. Maybe in Yucatan.)
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