Help me with Mayordomo Mole preparation!
I recently bought two jars of Mayordomo Mole: rojo and negro.
Their website has a very simple recipe: fry up the mole to release flavors, add tomato sauce, add chicken broth, simmer, serve.
Does anyone have additional advice or a better recipe? I'm looking to pour this over roast chicken and tamales, and i love thick, dark, black, chocolatey mole.
While I haven't tried the Mayordomo moles, I have used their chocolates (mostly in baking) and like them alot. They are far and away superior to the more readily available Ibarra or Abuelita brands here in the U.S. If you haven't tried the mole pastes yet how do you know you need to augment, modify or otherwise tinker with them? Mole pastes are widely available all over Mexico and used pretty much "as is" because part of their purpose is to simplify the mole process and make it less labor intensive.
I'd suggest you take a small amount of the mole negro, fry it off, add a dab of tomato sauce, some chicken stock and cook down for the consistency you want. Then try it with something (like a small, leftover piece of meat, or rice). This should allow you to see if you like the flavor profile or not. If you don't, then change it to suit your taste. Here are some of the typical ingredients in mole negro that you might want to add (or not) to get what you want:
- raisins, ground
- sesame seeds, ground
- cloves, allspice and/or canela, ground
- almonds, ground
- onion, but very little garlic
- chile seeds, burned off to release the volatile oils
- oregano, bay leaf, thyme, marjorum
- salt, and remember chiles LOVE salt
Good luck. With moles and pipianes the sauce is the star not the protein.