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Necessity as the mother of invention - Green Mole Grits

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  • Pssst Jan 30, 2005 07:59 PM
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This afternoon I removed the past due items from my fridge, then reviewed the "use it or lose it" items and came up with a tasty treat.

I used some leftover mole, broth, water, a small knob of butter, a random bit of cheese and grits from the pantry. I added some garlic & dried, ground chile to balance the flavors & spice it up.

Not only was it a good side dish, I know what I'm having for breakfast this week - Green Mole Grits with a fried egg on top. Yum.

And I know what I'll be doing with at least some of the red & black moles I have.

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  1. Do you make your own mole - or puchase? If you purchase from where?

    1 Reply
    1. re: Tela T.

      First, that Dona Maria stuff in a jar is crap.

      I rarely to make my own mole. I've found that a number of Oaxacans living in the U.S. tend to bring back the mole pastes of their hometown in bulk so its just a question of going to your nearest Latino neighborhood and finding the Mole Guy(s).

      Generally what I do when I find a new source of mole is I buy a small amount of each type, make them up & taste test, then I go back (quickly before that batch is gone) and buy quantity of the ones I like.

      The paste can last a loooong time in the fridge/freezer and its amazing how many things taste better with just a smidgen of mole added. Its my favorite "secret ingredient".

      Currently, my favorite mole is a black mole from a guy at some random place I found in downtown LA which is a bit of a bummer since I live in SF. When I run out, I'll undertake an extensive SF Mole Investigation.