Hypothesis: I can make Mole Poblano at home
In 2003, I spent three months in Mexico, where one of the traditional dishes is Mole. When I first had it, I thought it was the worst thing ever, but it wasn’t long before it became my favourite meal. I’ve only ever had the real things once since coming back, when a friend brought some back from a trip to Mexico, so I decided that now was the time to make it myself. I made it once in Mexico, in preparation for the day of the dead festivities (it was a three day, multi-ingredient process), so I figured that I could fumble my way through making it here. I browsed the internet, used four different recipes to put together an ingredient list that resembled my days in Mexico, and got to work. Mole is not easy work!
This is what the mole looked like about half way through blending all the ingredients.
Anyway! I put it all through the food processor (if any of you ever attempt to make this at home, don’t believe them when they say that a blender will do. It won’t, and you’ll just have to wash extra dishes), and put it in the Crock Pot, as per Martha‘s instructions.
– It’s only the second time I’ve used my slow cooker, so maybe I just don’t know it well, but the edges kept burning, so my mole has an (unintentional) burny taste to it
– It’s lumpy – as fine a job as the food processor did, it can’t break up the nuts as well as a good old fashioned Mexican mill can
– It’s really sweet
– It’s not spicy enough (even though I used 12 peppers, of 4 different varieties)
– There’s a large pot of slightly off mole sitting in my fridge that I will likely not eat
Conclusion: I ain’t never making it again
Take it from me: if you want genuine, delicious Oaxacan mole, go to Oaxaca, or go to this website – Phil has offered me the BEST customer service that I have ever received, and I will be getting a few containers of genuine Oaxacan Mole Soledad in the mail in 2-4 weeks.
June 14, 2013 at 10:39
How is a food product of this allure sent through the mail from Boston???
June 14, 2013 at 14:13
In Mexico, they make a concentrated paste of it that is cooked for three days. You can store it for a really long time, and just dilute it with chicken broth when you want the sauce.