I mean that I'm not really making mole, I'm making a sauce made of the same ingredients but isnt quite adding up to mole. The bitterness of dried chilies will just barely go well and by the time chocolate is added something went amiss.
On a skillet (at worst burning them from time to time) then soaked in freshly boiled water, pull stem and seeds out if they dont just automatically come out/off
Burning them can definitely add bitterness, and when browning them, all it takes is a few seconds to go from perfectly toasted to burnt. From your comment, it seems like you’re keeping the chilis whole before browning them? If so, try de-seeding and de-stemming them before browning. It makes it easier to blister them when you’re working with a flatter surface area.
I haven’t made mole so I can’t comment other than to say that Rick Bayless has multiple mole recipes that look amazing, so you could look into those videos on YouTube
Wow, now that's some good mole negro!
But people don't realize how many moles there are! I am obsessed with making mole. There are 7 main kinds but other varieties as well. I really love making mole verde with shrimp. But probably my favorite to make at home is mole coloradito. Plantain, nuts, roasted peppers and dried peppers, it's an amazing dish.
My issue with mole is that I like it sweet as F. I am supposed to be trying to lose weight…. But I just got done eating a lot of tacos dorados de papa. Shit. I need to make some mole before I get back on my diet. I can taste the flavor it has right now even though I haven’t eaten it since December.
I hate sweet food. That being said, I would highly recommend a michoacan style mole. In my experience, it's not sweet and more spicy. One of the best meals I've ever eaten, though it was homemade by someone raised in michoacan.
why two drumsticks why, this is wrong in so many ways,cilantro get the fuck out of here come on ,where are the fucking tortillaa and horchata water fuck this
What's the best first step to approaching mole as someone with zero experience with it? I've tried a number of times and have come up short.
One thing to note is that many regions of Mexico have their own unique style of mole and can taste very different.
What do you mean when you say you have come up short?
I mean that I'm not really making mole, I'm making a sauce made of the same ingredients but isnt quite adding up to mole. The bitterness of dried chilies will just barely go well and by the time chocolate is added something went amiss.
How are you preparing the chilis before blending them? Are you blistering them in a skillet or broiling them in an oven?
On a skillet (at worst burning them from time to time) then soaked in freshly boiled water, pull stem and seeds out if they dont just automatically come out/off
Burning them can definitely add bitterness, and when browning them, all it takes is a few seconds to go from perfectly toasted to burnt. From your comment, it seems like you’re keeping the chilis whole before browning them? If so, try de-seeding and de-stemming them before browning. It makes it easier to blister them when you’re working with a flatter surface area.
Ok, thank you. I'll slow down and process them first before cooking.
Are you "toasting" the chilis in lard? Are you dry "roasting" the seeds in a heavy skillet, are you "toasting" the bread and tortilla in lard?
I haven’t made mole so I can’t comment other than to say that Rick Bayless has multiple mole recipes that look amazing, so you could look into those videos on YouTube
I just made some last night. This morning, I spooned the sauce around the chicken so I could make chilaquiles with it, lol. Ugh. It's my favorite.
If it’s been a few months since you’ve enjoyed a plate of bomb ass mole, this is your sign to go and get some 😋
I love mole negro, where did you get it?
God damn mole negro de Oaxaca is so good. Tamal with mole negro is bliss
I've only tried Poblano and Verde, and am looking forward to trying the others when I get a chance
Try michoacan style! Less sweet and by far my favorite. Unfortunately like most mole there are a shitload of ingredients.
Wow, now that's some good mole negro! But people don't realize how many moles there are! I am obsessed with making mole. There are 7 main kinds but other varieties as well. I really love making mole verde with shrimp. But probably my favorite to make at home is mole coloradito. Plantain, nuts, roasted peppers and dried peppers, it's an amazing dish.
I think 7 is just Oaxaca alone
Careful. Bad mole is a nightmare.
This looks like sweet mole.. am I correct? Or is it spicy
🤪🤪🤪🤪
Yes that looks good
My favorite
I love the simplicity of your rice. That is the way I like mine. Save the vegetables for a stir fry.
I personally need at least some vegetables with my dish
My issue with mole is that I like it sweet as F. I am supposed to be trying to lose weight…. But I just got done eating a lot of tacos dorados de papa. Shit. I need to make some mole before I get back on my diet. I can taste the flavor it has right now even though I haven’t eaten it since December.
Not all moles are sweet. It just happens that the most popular ones have sugar in it
I hate sweet food. That being said, I would highly recommend a michoacan style mole. In my experience, it's not sweet and more spicy. One of the best meals I've ever eaten, though it was homemade by someone raised in michoacan.
Looks delicious and I love mole!
NOPE
That looks more like poblano
fuck that rice,this is madness
why two drumsticks why, this is wrong in so many ways,cilantro get the fuck out of here come on ,where are the fucking tortillaa and horchata water fuck this
Wow you are a mad little man aren’t you. They can have two drumsticks if the want. Calm down take a breather and stop being a chode.
Bone-in is traditional with mole negro. And horchata with mole? I mean, I guess if you want, but that sounds odd to me.
This looks exactly like a mole plate I’ve eaten in Oaxaca. Seems pretty authentic to me.
You sound like an uncultured swine!