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Preparing mole

Foodnerds | Jun 9, 200804:27 PM

Hi everyone, I bought a brick of mole paste from Northgate Market here in SD and am wondering what the proper way to prepare it is. It's made in store, comes in a plastic container, and doesn't include any directions. The last few times I bought it I seared chicken then added the mole paste and chicken broth to create a sauce and let it simmer for awhile, 30-40 min.

My problem is that the mole paste never tastes or feels to be fully cooked. Should I "fry" the paste before adding the chicken broth? Let it cook longer than 40 min? Am I missing a step?


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