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Mole

tshewman

Anyone compare powder vs whole? Sourcing the various chillies aren't tough as it were, but wth am I going to do with that much mole. ;-)

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fisher23

I haven't compaired but was always told mole needed whole, freshly toasted chilis to taste right. My neighbor when I lived in Arizona taught me to make Molé.

tshewman

That's pretty much what I figured. Will start with smaller amounts.....for now (so much to do :-)...)

Robert_Conn_II_123023

Shhhh....dont tell anyone else this.....but......spread the mole on a food dehydrator tray, dry it, grind it, use it as a rub, send me a check.

tshewman

Already debated that internally :-) most traditional moles I could find start out as pastes (which would easily be used as a rub). I was hesitant because I thought the water would dilute or take away from the dish, but I wanted more flavor and I also enjoyed the texture I saw so I did a roasted veggie stock and used that. I also added roasted plantain, roasted raisins (actually i roasted all my veggies) and star anise.

fisher23

I won't tell anyone but I will use it. Thanks Robert!