- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Delete
Posted on 7/4/21 at 11:00 am
Posted on 7/4/21 at 11:00 am
This post was edited on 10/26/25 at 11:47 am
4
Posted on 7/4/21 at 11:04 am to BlackCoffeeKid
I'll ask my girlfriend when she gets up. She is Mexican and her mom always made mole. You should be able to just add some stock and get it melted down.
They cook chicken in theirs. I like bone in thighs. You can make it thinner and as it boils to cook the chicken, it will reduce and make a lovely thick sauce. Really flavorful
Look up Bayless Flour tortillas. They take no time and some home made tortillas to go with the mole will make you very happy.
They cook chicken in theirs. I like bone in thighs. You can make it thinner and as it boils to cook the chicken, it will reduce and make a lovely thick sauce. Really flavorful
Look up Bayless Flour tortillas. They take no time and some home made tortillas to go with the mole will make you very happy.
Posted on 7/4/21 at 11:06 am to Tigers0891
quote:
They cook chicken in theirs. I like bone in thighs.
I'm leaning towards this.
Also read some people eat it over eggs. May try to a bastardization of huevos rancheros tomorrow morning. Because I'm definitely going to have more mole than I need for just chicken.
This post was edited on 7/4/21 at 11:08 am
Posted on 7/4/21 at 11:10 am to BlackCoffeeKid
Use 6-8 oz to 32oz of chicken broth, add a couple of table spoons of sugar and simmer for about 15 minutes until the back f the spoon is coated.
Then use above by smothering chicken or make Enchiladas.
Then use above by smothering chicken or make Enchiladas.
Posted on 7/4/21 at 11:10 am to BlackCoffeeKid
That would be good too. I always thought it was just a sauce on enchiladas or something but having it with the chicken cooked in the first time was really good. Similar to a chicken stew that I grew up with here in Louisiana.
Also some very thin sliced avocado on top is always a nice touch.
Edit: if you make tortillas and the recipe says it makes about 12, go ahead and double it. The first one or two sometimes don't puff perfect but they are damn good. Plus you gotta make sure they are good before you continue
Trust me, you and your guests or family will eat them all in the next day or so.
Edit 2: the above poster mentioned sugar. Your paste likely has that in there but if you are going to add additional, try to find a Mexican grocery store near you. Then ask for pilloncillo. Pronounced pillone seeyo. It's raw unrefined cane sugar in a little cone shape. Grate that in.
I am meeting my girlfriends mother in a few weeks. I'm excited for the authentic dishes
Also some very thin sliced avocado on top is always a nice touch.
Edit: if you make tortillas and the recipe says it makes about 12, go ahead and double it. The first one or two sometimes don't puff perfect but they are damn good. Plus you gotta make sure they are good before you continue
Trust me, you and your guests or family will eat them all in the next day or so.
Edit 2: the above poster mentioned sugar. Your paste likely has that in there but if you are going to add additional, try to find a Mexican grocery store near you. Then ask for pilloncillo. Pronounced pillone seeyo. It's raw unrefined cane sugar in a little cone shape. Grate that in.
I am meeting my girlfriends mother in a few weeks. I'm excited for the authentic dishes
This post was edited on 7/4/21 at 11:16 am
Posted on 7/4/21 at 11:14 am to Tigers0891
Agree, never can make enough mole for any dish I have made, I end up doubling and sometimes tripling mole sauce.
This post was edited on 7/4/21 at 3:25 pm
Posted on 7/4/21 at 11:20 am to NOLATiger71
I ate leftovers of it for a week. I recently got some mole powder mix at Red Stick Spice I'm excited to try compared to the paste. Your name says NOLA but If you ever swing through BR, that is worth a stop for someone who likes to cook.
Posted on 7/4/21 at 12:50 pm to BlackCoffeeKid
Limitless possibilities but, @ $25 for #3/4 you better not frick it up! 
Posted on 7/4/21 at 2:05 pm to BlackCoffeeKid
Have you tasted it? Some mole is too sweet for me. Depending on sugar content will dictate use. If really sweet, put on chicken and smoke.
Posted on 7/4/21 at 2:23 pm to AUCE05
quote:
Have you tasted it? Some mole is too sweet for me.
Just tried it. Somewhat sweet, but has a very nice spice kick as well.
Going with chicken thighs and will buy some rice from a Mexican joint down the street and eat it with that. Plus bought some queso fresco and avocado to top it with.
Will probably also save some chicken/mole for enchiladas.
This post was edited on 7/4/21 at 2:29 pm
Posted on 7/4/21 at 3:11 pm to BigDropper
quote:
Limitless possibilities but, @ $25 for #3/4 you better not frick it up!
I really wish I had a reference point as to what is good mole and what isn't.
But from the first taste it's enjoyable, so oh well.
Posted on 7/4/21 at 4:45 pm to BlackCoffeeKid
Hopefully that $25.90 is pesos so $1.31 US currency.
Posted on 7/5/21 at 2:04 pm to BlackCoffeeKid
They sell a cheap paste at grocery stores that is good. Honestly it's not the hardest thing to make fresh. Just need a blender and a little time. Although it may be hard to find the dry chiles at some normal grocery store.
Posted on 7/5/21 at 3:01 pm to Tigers0891
~ $30/lb.
Holy Moly.
Holy Moly.
Posted on 7/6/21 at 12:12 pm to nuwaydawg
Bump for results:
My plating could use some refining, but for a work lunch I'm not going to complain.
Smothered some bone-in chicken thighs with the mole paste and chicken stock. After it was cooked I deboned the chicken so it would be easier to eat at work.
Served up alongside some Mexican rice, queso fresco, and sliced avocados.
I'm sure it's not exactly the authentic way to eat it, but it was pretty good nonetheless.
My plating could use some refining, but for a work lunch I'm not going to complain.
Smothered some bone-in chicken thighs with the mole paste and chicken stock. After it was cooked I deboned the chicken so it would be easier to eat at work.
Served up alongside some Mexican rice, queso fresco, and sliced avocados.
I'm sure it's not exactly the authentic way to eat it, but it was pretty good nonetheless.
Posted on 7/7/21 at 7:07 pm to BlackCoffeeKid
Looks great
Posted on 7/7/21 at 10:47 pm to BlackCoffeeKid
(no message)
This post was edited on 7/10/21 at 6:52 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News