Not So Mole Sauce

[jonifan1]

Hello!
I made a recipe titled "chicken mole" tonight from the book High Flavor, Low Labor by J.M. Hirsch. Having had incredible mole sauce in Mexican restaurants before, I expected something very different when I made this recipe - a more chocolatey, dark and rich taste. Instead, the overwhelming taste was that of almond butter and ground clover. This dish went over a bed of rice-other ingredients in addition to ground cloves and the 1 cup of almond butter included: cinnamon, red pepper flakes, 2 cups chicken broth, chicken, whole onion, garlic (6 cloves), crushed tomatoes, salt, 1 slice soft white bread in small pieces - I didn't really get the bread addition. The author said that he adapted this recipe from several by Rick Bayless. Overall - the recipe was pinkish-light brown - kind of gruel-like and unappetizing to look at. The sauce was such a disappointment. ----- Any suggestions as to how to make a much better, more chocolatey mole sauce - a true mole sauce?

Thank you!

 

[jonifan1]

Addition

Thought I'd just add that I'm more interested in a somewhat easy mole recipe - not the kind that's going to take an entire day (like, say, a Rick Bayless mole that requires 20+ ingredients). Although I'm sure that would taste incredible - I'm looking for a recipe that's a bit more practical in terms of time and number of ingredients. Thanks!

 

[PrincessFiona60]

Traditional Mole, takes all day and 20 + ingredients. Maybe you should look for a jar of it in the ethnic section of the grocery. The only time saving I ever saw when making mole was to make a huge batch and divide it, freezing the extra until you needed it again.

 

[Dawgluver]

Traditional Mole, takes all day and 20 + ingredients. Maybe you should look for a jar of it in the ethnic section of the grocery. The only time saving I ever saw when making mole was to make a huge batch and divide it, freezing the extra until you needed it again.

+1

The stuff in the jar is really pretty good.

 

[PrincessFiona60]

+1

The stuff in the jar is really pretty good.

That's why I suggested it, I've tried it and will use it again.

 

[CraigC]

You're only gonna get out of it what you put into it.

 

[pacanis]

That's why I suggested it, I've tried it and will use it again.

Same here, Dona Maria. For as often as I use it one jar lasts a year.

 

[PrincessFiona60]

Same here, Dona Maria. For as often as I use it one jar lasts a year.

I helped make mole once...my Sister-in-Law makes it twice a year and I was there for Thanksgiving and helped. She's Hispanic and was the one that told me about the jarred if I wanted it at home. It took two weeks to create that Thanksgiving feast.

 

[jonifan1]

Thanks, all. One of these days, I'll roll up my sleeves and attempt a true, multi-ingredient, all-day mole.