Home Cooking 12

Mole in a jar, what to do?

coll | Apr 6, 2012 03:27 PM

I was buying some El Pato at my local market and decided to get some jarred mole. I bought both green and red. I make it sometimes myself but it is totally not authentic, by a long shot; tasty though. I tried the red tonight, and it was so thick (I was using it with leftover turkey) I added a bunch of beer that was also going into the Spanish rice. Then it tasted really bitter so I added a big spoonful of commercial peanut butter, and now it wasn't bad. But this was totally on the fly, I was busy making everything else and thought this was going to be a breeze. I thought you just put the sauce in with the meat, and voila!

Any ideas for the future appreciated!

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