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Mole paste in a jar (poblano)

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bob Apr 21, 2003 04:12 PM

ok, i'm a lazy guy and lousy cook- and i LOVE mole poblano. anybody have a jar of mole paste (brand name) they love that i need to know about?

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    Cristina RE: bob Apr 21, 2003 06:58 PM

    Wellllll...the most readily available outside Mexico is normally Doña María. Thin it with a good chicken stock and it'll do in a pinch.

    2 Replies
    1. re: Cristina
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      Sharuf RE: Cristina Apr 22, 2003 11:45 AM

      What proportions? I imagine it makes more sense to add the mole to the stock, rather than the other way around.

      1. re: Sharuf
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        pat goldberg RE: Sharuf Apr 22, 2003 12:12 PM

        No, add the stock to the mole as you heat it. It really absorbs quite a bit, but it's not the kind of thing one measures.

        Pat G.

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      wrayb RE: bob Apr 22, 2003 07:03 AM

      If you live in a city that has small specialty markets catering to Mexicans sometimes you can find mole in a plastic deli container for sale in their cooler, near cheeses, etc. And as Christina said, use a good chicken stock to thin if necessary.

      cheers,

      wray

      1 Reply
      1. re: wrayb
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        zim RE: wrayb Apr 22, 2003 11:54 AM

        One i've used is "el calvario" which is made in teloapan, mexico. Actually in some of the small mercados around town, I've noticed them selling small portions of an industrial size tub of this stuff, packaged in zip lock bags

        Here in chicago, they're a bunch of these mole rojo teloapanse pastes available, all imported from mexico, and all with very similar packaging (white plastic tubs, red logos, white lettering on red logos)

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        Seattle Rose RE: bob Apr 22, 2003 12:00 PM

        I've used Doña Maria in a jar. When I use it, I sauté it for a few minutes, then add warm chicken broth (usually that which I have poached my chicken in), and continue to cook for a few minutes. You just add the chicken broth until the mole is the consistancy you like. I like mine rather thick. I do think it is important to saute the molé, though. I got these instructions from an obscure book on Mexican cooking (sorry I do not know the name off the top of my head, but I could find out if it is important) when I was looking for molé recipes.

        R

        1 Reply
        1. re: Seattle Rose
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          Cristina RE: Seattle Rose Apr 22, 2003 03:59 PM

          Yes, it *is* important to sauté the mole. I like mine thick too, so it stays on the chicken (or more traditionally for mole poblano, on the turkey) rather than running all over the plate.

          Near where I live, there's a market on Thursdays and Sundays where one can buy any number of different kinds of mole pastes in bulk: verde, poblano, or with ground almonds, or pipián, or--there are about 20 kinds available, piled in high mounds on trays. You tell the lady how much of which one(s) you want and she weighs and bags them for you. Maybe I should start exporting moles. :^)

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          Neta RE: bob Apr 22, 2003 06:26 PM

          I know this is late but we love Rogelio's mole. It comes in a jar like Dona Maria, same size, but I find it a little more spicy and we like that. I melt some lard (yes lard)in a cast iron pan then add a half a tablet of Mexican chocolate (Abuelita). After it melts, I add the whole jar of mole paste. When it melts, I add the chicken broth from cooking the chicken thighs. I keep adding until I get a thick consistency then I add the chicken and let it cook for a few minutes. Easy and good, especially when you mix it up with the rice and beans.....pure heaven!!!!!

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