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Mexican Mole

Help with authetic mexican mole seasoning


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Home Cooking 7

Help with authetic mexican mole seasoning

CarmenR | Jan 24, 2012 07:28 PM

I have a client who is from mexico and frequently travels back. Shes an amazing cook and recently brought me back some mole seasoning that her aunt makes. It looks something like a solid brick of browish mush which I then cut into three slices and froze. She told me that it should roughly make three batches of 3lbs chicken thighs each and would freeze well.

She has ran through the basic recipe multiple times verbally to me but, honestly, I've always been working and only half paying attention. She recently became very ill and I don't see her as often, but when I do she always asks if I've made the mole. I dont have the heart to tell her I sort of forgot the recipe...again.

I vaguely remember something about boiling the chicken with aromatics until almost done, then pureeing some tomato, garlic and onions and somehow adding that all together and simmering with the mole seasoning but it seems like it will be really dry unless I use a bunch of tomatoes. And these pieces of seasoning are BIG- I would say the brick she gave me was about the size of a bread-maker loaf of bread, so a third of that and SOLID.

I really don't want to mess this up, especially since she smuggled it over the border for me and shes really excited for me to make it. Anyone have experience with this stuff?!

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