Go to the Recipe: Mole Poblano Paste
Are comments still being monitored? I’ve had no responses to my last couple questions…
Fresh tomatillos are nowhere to be found in the UK. can you suggest any substitutions? Would love to give this one a go
Can you get canned tomatillos? Add those by weight at the purée stage.
Can you get canned tomatillos? Add those by weight at the purée stage
Hey hey! The tomatillo situation is tough across the pond I know. But, you can definitely used canned OR sub out for some ripe tomatoes. The beauty of mole is you can play around with ratios and flavors.
solid work around
What to use instead of lard?
I’ve only seen canned online (La costeña and El Mexicano brands), are either of these worth buying?
This was so good!
I've made mole before and had it many times in restaurants but was always disappointed by it. I honestly didn't get the type about mole but everyone always told me I just haven't had good mole yet. Well, I now I can say that I LOVE mole!
This recipe was so good and easy to follow. We've had the mole 3 ways so far (over salmon, chicken drumsticks, with chilequiles) and can't wait to try it on everything else.
Notes on method: I subbed vegetable oil for lard. Using this though, my oil was got much darker with each toasting. Especially darker than what's shown in your pictures. I'm not sure if the oil was burnt or if I should've swapped it out for fresh oil. But the finished paste still tasted great. No burnt or bitter flavor. I also added a tiny dash of MSG at the end just to round out the flavor.
Thanks for sharing this recipe! Will try the enmoladas soon but would also love more ideas on what else you can do with mole or share more types of mole (I'm kind of considering trying to make mole negro???)
You could use a neutral oil instead of lard.
Love to hear that, glad this recipe has made you a mole believer. And we have more mole on the way!
La Costeña is available here in Texas. They're not anything fancy, but I wouldn't hesitate to use them.
