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Black Mole paste (moved from SF)

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[This thread was split from a thread on the San Francisco Board, which can be found at http://www.chowhound.com/topics/show/... --The Chowhound Team

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> I also bought a Black Mole paste...

Do you know how to prepare it? I heard a while ago that you're supposed to add tomato paste and chicken broth to these mole pastes, but don't know what proportions etc.

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  1. Hmmm ... maybe not exact proportions, but here's some info about how to use the mole ... really could have knocked me over ... never would have guessed.

    http://www.chowhound.com/topics/348124

    5 Replies
    1. re: rworange

      Try this method from Susana Trilling, who runs a highly regarded cooking school in Oaxaca:

      http://www.seasonsofmyheart.com/recip...

      A moderator should probably move this thread to home cooking...

      1. re: OakTownHound

        The problem with that method is that it is designed around Mexican chickens (think well travled, grub eating, robustly flavored & tough)... typical U.S. chickens (even the commercial Free Range) will dry out... you are much better cooking over dry heat until almost done... then poaching it off the heat in warm sauce for a 5 to 20 minutes.

        I learned that method from a nahuatl speaking lady in Xochimilco whose family (she claims) has been raising Muscovy Duck since Pre-Hispanic times (she is correct in that Muscovy Duck was one of 4 species typically domesticated in the Valley of Mexico).... she makes the best Duck in Green Pipian (a pumpkin seed variation of mole), I have ever tasted.

        1. re: Eat_Nopal

          Good point -- but while the chicken should probably be cooked differently, the method in that recipe for reconstituting the mole paste with tomatoes, tomatillos, chocolate, etc., is still useful.

          1. re: OakTownHound

            >reconstituting the mole paste with tomatoes, tomatillos, chocolate, etc

            Doesn't the mole paste you buy in the Mexican places already contain chocolate?

            1. re: Mick Ruthven

              It should also contain blackened tomatoes & tomatillos as well. I guess the theory is that the paste might lose some of its intensity over time so by incorporating some of the existing background flavors - including two slightly acidic fruits/vegetables - that would resharpen the flavor of the mole & provide more body at the same time.