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Jan 24, 2012 07:28 PM

Help with authetic mexican mole seasoning

I have a client who is from mexico and frequently travels back. Shes an amazing cook and recently brought me back some mole seasoning that her aunt makes. It looks something like a solid brick of browish mush which I then cut into three slices and froze. She told me that it should roughly make three batches of 3lbs chicken thighs each and would freeze well.

She has ran through the basic recipe multiple times verbally to me but, honestly, I've always been working and only half paying attention. She recently became very ill and I don't see her as often, but when I do she always asks if I've made the mole. I dont have the heart to tell her I sort of forgot the recipe...again.

I vaguely remember something about boiling the chicken with aromatics until almost done, then pureeing some tomato, garlic and onions and somehow adding that all together and simmering with the mole seasoning but it seems like it will be really dry unless I use a bunch of tomatoes. And these pieces of seasoning are BIG- I would say the brick she gave me was about the size of a bread-maker loaf of bread, so a third of that and SOLID.

I really don't want to mess this up, especially since she smuggled it over the border for me and shes really excited for me to make it. Anyone have experience with this stuff?!

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  1. and that would be "authentic" mole seasoning. Hate it when that happens.

    1. In reality, "mole" is a word derived from the Aztec language and it can mean any of the very complex cooked sauces. So to apply "authentic" seasoning to your mole would depend on which of the "authentic" seasonings your client's recipe calls for. Generally speaking, the chiles used are anchos and/or mulatos and/or pasilla. Flavorings include nuts and seeds like sesame seeds, peanuts, pumpkin seeds and sometimes raisins along with the tomato base. When selecting herbs and spices, Mexican oregano, thyme, Mexican chocolate (which is probably what the "brick" you listed is) as well as cloves, bay leaf and stick cinnamon. Best of luck with your challenge.

      2 Replies
      1. re: todao

        thanks for the info! I know she did NOT mention anything about adding peppers or seeds (I tasted the seasoning and it definitely has pumpkin or peanut or something in it and is quite spicy.) I suppose its the base I'm looking online dont provide any help for those of us who already have the seasonings!

        1. re: CarmenR

          I am familiar with a pumpkin seed mole, but it's a green mole sauce, that is not spicey and red mole that uses a single chile that visits the mixture whole (the skin is not broken so the flavor comes through without the heat) during cooking. But those are only two of the dozens I've learned about over the years. Preparing a good mole is worth the effort of careful experimentation with a note book handy to log any and all variations you might apply at any given time. Go for it!!!

      2. pretend you're making coq au vin except with mole and use stock or beer instead of wine, if you mess it up it's GOT to be better than any mole you get in a US restaurant even if it isn't done right. even Rick what'shisname (Bayless?) in Chicago allowed once it took him 30 years to get his spice mixture right.

        and hey you have enough of it to have 3 chances. isn't that a magic number?

        so if you don't use it I'll hunt you down and I'll use it. next time you have the chance get the process in e-mail rather than over the phone. and post it somewhere here.

        1. Mole is commonly dried into a paste. Sounds like what your friend gave you. You can add water or broth to reconstitute to the thickness you want.

          1. It sounds like what you have is a block of chiles, nuts and spices ground together into a paste then pressed into a brick. If you'd like confirmation of that, you should try to break off a bite and taste it. Two things it might need are peanut butter or chocolate, but otherwise, you're probably good to go with just the tomato garlic and onion puree. As far as the thickness of the sauce goes, save some of your chicken water, and use that to thin to desired consistency.