Tuesday, June 28, 2011

A Tale of Two Moles, Part 2

I found two different mole recipes, a quick version (shown in Part 1) and a more authentic version (shown in Part 2; this post). I wanted to know it was worth collecting the multiple ingredients and steps for the authentic version.

The hardest part of making the more authentic Mole sauce was tracking down all of the the ingredients. (Which can also add up to be quite expensive.)


The Ingredients for Authentic Mole Sauce



The peppers are the most important part of a mole sauce. I am not super tolerant of spicy things, so I decided to not use whole chipotle peppers, and instead add some of the spice (1/8 tsp) to the final product. This recipe had you save the seeds from the peppers to include in the final mixture.


This whole experiment started because I had some poblano peppers, which it turns out aren't even in the sauce! I dried them in my oven to create more Ancho peppers.



I couldn't find tomatillos in my supermarket, so I used an additional tomato. Fresh (left) and after roasting (right)



I couldn't find Mexican chocolate, so I substituted bittersweet chocolate. To counteract the bitterness, I added a few tablespoons of brown sugar to the sauce before serving.



Other ingredients include pumpkin seeds, peanuts, raisins, bread (!), tortillas (!) and a number of spices.



Cooking the Sauce

The recipe has fantastic step by step photographs of the process. I also took step by step pictures, so you can see how the mole sauce is created (although slowly). I don't think I can do justice to the steps, so I am going to let the photos speak for themselves.










I pureed the sauce in batches. The recipe crated 6 cups of mole sauce, before diluting it with the broth! I'm really glad I had a deep pan with a lid for the sauteing. In the end, it took an afternoon to make the sauce, so it was really not too much effort for the amount of sauce that you have to use later!

I had to add a couple T of brown sugar to help counteract the bitterness from the chocolate. This can be done to taste.


Authentic mole poblano sauce


Next time I make this, I will not include the pepper seeds. These didn't get soft enough or blend easily in the food processor.

1 comment:

  1. Updated Mole Recipe Link https://patijinich.com/recipe/mole_poblano_de_los_angeles/

    ReplyDelete