Bill Schultz
TVWBB Hall of Fame
So after watching Bayless make his recipe Mole I knew I could do it too. I have used the pre-made versions and they were good so had high hopes for this.
So there are two things made to make Mole, first is the base which is usually Ancho Chili's, and the sauce which is added after the base is done and cooked down some.
I fresh ground some spices, Mex Cinnamon,, whole cloves and fresh ground black pepper and the Ancho's lined up
Ancho's de-stemmed and seeded, roasted lightly in some hot veggie oil for a few seconds on each side, they turn a beautiful reddish, then in a bowl filled with hot tap water and a plate to keep them under for about half an hour
In the blender with some of the soak water and the rest cold tap water till just about covered, the base
Sauce ingredients lined up
Toasted Sesame Seeds
Toasted Almonds
Raisins
Roasted Garlic and Tomatio's
Cloves Cinnamon Pepper all fresh ground
Mex Chocolate
Some , about a cup and a half of chicken broth
Some toaste stale bread
In the food processor until nice and smooth, then through a mesh strainer into another bowl
Both blended together and on the stove to simmer for an hour or so
Broke out the best for tonight's cook, my all time favorite rock band hands down
Pork Tenderloins salt and pepper only on indirect until 105, then a quick sear, and tonights lubricant, some nice Blood Sausage on too
Roasted some Mex Onions, some yellow and orange peppers and all together in a open pan with the Mole, to simmer until meat is 140
Done and heading in
So there are two things made to make Mole, first is the base which is usually Ancho Chili's, and the sauce which is added after the base is done and cooked down some.
I fresh ground some spices, Mex Cinnamon,, whole cloves and fresh ground black pepper and the Ancho's lined up
Ancho's de-stemmed and seeded, roasted lightly in some hot veggie oil for a few seconds on each side, they turn a beautiful reddish, then in a bowl filled with hot tap water and a plate to keep them under for about half an hour
In the blender with some of the soak water and the rest cold tap water till just about covered, the base
Sauce ingredients lined up
Toasted Sesame Seeds
Toasted Almonds
Raisins
Roasted Garlic and Tomatio's
Cloves Cinnamon Pepper all fresh ground
Mex Chocolate
Some , about a cup and a half of chicken broth
Some toaste stale bread
In the food processor until nice and smooth, then through a mesh strainer into another bowl
Both blended together and on the stove to simmer for an hour or so
Broke out the best for tonight's cook, my all time favorite rock band hands down
Pork Tenderloins salt and pepper only on indirect until 105, then a quick sear, and tonights lubricant, some nice Blood Sausage on too
Roasted some Mex Onions, some yellow and orange peppers and all together in a open pan with the Mole, to simmer until meat is 140
Done and heading in
Last edited:
