1 Jar of Dona Maria Mole - help!
So I've never cooked Mole before but have this jar of Dona Maria. I've read some other posts about using it, and look forward to it. But, I'm more or less cooking for 2. I've got 2 little ones who seem to only want to eat chicken nuggets, pizza, and yogurt.
So I was looking at the Mole jar last night, and it looked like it was a lid that you didn't put back on after you opened it. How do you store it after you've opened it up? I don't expect to use the whole jar for the amount of Mole I would like to make, but then again, I've never done this before so I know squat!
Te jar says 4 parts water or stock to 1 part paste. My jar says it makes 7 servings so I'd make about half a jar for the 2 of us.
I have made a Dona Maria Mole recipe that was posted by Dommy! once with chicken and again with turkey for GF and myself, just the 2 of us, that is easy and tasty. It is worth searching for but I'd wait until Engineering fixes 'Search' function. Sounds like your little ones get more protein than my picky twin lads!
As far as storage is concerned, I just stick the lid back on and the mole paste seems to keep a long time in the fridge.
Pour the oil off the top and save it, then pour it back after you've removed however much paste you want. I usually pour a bit more in - any kind of edible oil - just to keep the paste from drying out. Also helps to have the top of the remaining paste a bit level.
I used to make my sauce up in a blender, then I got a handheld stick blender which is a huge improvement, since you can do hot liquids without their exploding all over the place. When I'm using paste from a jar like this I usually add a big spoon of natural-type peanut butter, not the sweet kind. I blend it all up until it's smooth, then pour over the meat. My favorite is lightly-poached chicken, cooked whole and pulled off the bone, which will finish cooking in the oven with the sauce. If all you have is leftovers, that works too, Pork shoulder is ridiculously good.
Right now, I have got a Jar of Dona Maria Mole verde and Pipian - both half full - in the fridge.
I try to best re-affix the tin lid and put in a zip loc bag. It will stay preety long considering the salt and oil content. ou could trasfer to tuba ware.
Some people like their Moles thick, some thin. So the ratio is really up to you re broth:paste.
A poster once wrote how he brought the reconstituted paste as a dip for chips to parties he attended and its extreme popularity.
If I were you, I would use half the paste - even for just two. The leftovers can be spread on warm tortillas as a snack or dip lightly fried tortilla in the sauce, fold to quarters and sprinkle with queso fresco/ seco and even top with scrambled eggs (enmolodes).
You can always use leftover mole sauce to make enchiladas de mole, or chilaquiles con mole. When I use the jar of Doña Maria Mole I use the chicken broth from were I cooked the chicken that I am going to use for the mole. I also add chocolate (ibarra or abuelita) and a cinnamon stick to the mole sauce when cooking. The amounts of broth needed all depends how thick or thin you prefer the mole.
Enjoy ; )
The sauce can also be used as a garnishing/finishing sauce on tamales ... i live in LA so am lucky to have many varieties of tamales available ... may be an option for you to use up that sauce ... Also I sometimes purchase a roasted turkey breast from Vons and use it the sauce ... mole traditionally served with white rice (use chicken broth instead of water).