Rich G
TVWBB Honor Circle
I know that a few of you have acquired IP's, so thought I'd post this recipe here for anyone who is interested. This was my first time making this recipe, and it turned out great! Given the number of ingredients and time required to make "authentic" mole, this recipe provided a much quicker and easier route to a result that me and my family all thought was really good!!! The recipe is HERE.
I frequently find that "internet" recipes (I know, broadly generalized category!) often lack a little flavor punch, so I made three modifications to the recipe. I added one guajillo and one ancho chile that I de-seeded and tore into small pieces. I also added one small square of unsweetened baker's chocolate, and 2 teaspoons of ground cumin. Since I didn't make the recipe as written, I don't know how they compare, but given the result, I won't make it without these additions when I make it again (and I WILL make this again!)
I made this with chicken breast instead of thighs (my poultry acquisition team was in a rush, and grabbed the wrong parts), so I dropped the time to 13 minutes. Also, I typically will drop recommended times for boneless/skinless thighs to 16-18 minutes. After blending, the mole sauce was smooth and incredibly flavorful. I don't know about authentic, but it sure passed my and my family's taste tests!
Only got one pic:
Give it a whirl.....if you like mole, I think you'll like this version which can bring it into a weeknight repertoire.
Rich
I frequently find that "internet" recipes (I know, broadly generalized category!) often lack a little flavor punch, so I made three modifications to the recipe. I added one guajillo and one ancho chile that I de-seeded and tore into small pieces. I also added one small square of unsweetened baker's chocolate, and 2 teaspoons of ground cumin. Since I didn't make the recipe as written, I don't know how they compare, but given the result, I won't make it without these additions when I make it again (and I WILL make this again!)
I made this with chicken breast instead of thighs (my poultry acquisition team was in a rush, and grabbed the wrong parts), so I dropped the time to 13 minutes. Also, I typically will drop recommended times for boneless/skinless thighs to 16-18 minutes. After blending, the mole sauce was smooth and incredibly flavorful. I don't know about authentic, but it sure passed my and my family's taste tests!
Only got one pic:
Give it a whirl.....if you like mole, I think you'll like this version which can bring it into a weeknight repertoire.
Rich