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Home Cooking

Mole

jarred mole help

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jarred mole help

D.T. | Jan 26, 2006 03:18 PM

I tried making a mole sauce using a jar of Dona Maria mole and 4 cups of chicken stock. The result was pretty bland and a bit bitter, not like the round, complex moles I've had at restaurants.

The jar didn't have any instructions so I looked around and the consensus was to use at least 4 cups of liquid. I did fry the mole paste a bit before adding in the stock and I'm wondering if that caused the bitterness because I know that scorching chiles can definitely ruin a dish. Or is Dona Maria just a bad brand?

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