Comments on: Oaxacan Black Mole

By: Christina

Christina — Sun, 08 Sep 2013 19:50:29 +0000

Hi. I am wondering what the flavor of the chihualces is? I bought seeds to grow them to make mole but they are tasting mild in flavor. Is this right?

By: Ms. Glaze

Ms. Glaze — Sat, 25 May 2013 00:36:40 +0000

They loved it! This was one of their favorite recipes. Well, this one and making double stuffed pizza crust. They are tweens after all.

You know mole is one of those things that is not an every night dish. I think it’s a little more festive/special occasion.

The only two things I really cut from traditional mole negro (at least as I know it – I”m certainly no authority here) but I cut the toasted bread and the burnt tortilla. I just don’t think it adds much. I also like to add a little more tomatillo and tomato than normal.

Funny that tomatillo jam because when we first made it to sell my students were like: this is going to be gross. Tomatillos and sugar don’t really go together in their opinions. But they loved the result and it’s a pretty jam/marmalade too and our biggest seller. I love the idea of using ingredients that they are familiar with in untraditional ways….

By: wattacetti

wattacetti — Sat, 25 May 2013 00:16:46 +0000

Good stuff Chef! I’ve been looking for a *tested* mole negro recipe that doesn’t involve upwards of 60 ingredients. I’m curious as to what your student from Oaxaca thought of it as well.

Tomatillo/ginger/lime jam is a bonus.