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Old 11-11-2007, 09:44 PM posted to alt.food.mexican-cooking
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Default MOLE~

My grandmother made mole~ after mass every Sunday. Now I have utilized the
Dona Maria and other generic bottle brands. Any home made recipes out
there. I am new to the community but love the post I have read so far.
Would love any suggestions.

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Old 11-11-2007, 11:09 PM posted to alt.food.mexican-cooking
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Default MOLE~

Take a look here for a combination of Doņa Maria and home-made:
http://rollybrook.com/pollo-mole.htm

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Old 12-11-2007, 12:55 AM posted to alt.food.mexican-cooking
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Default MOLE~

On Nov 11, 12:44 pm, wrote:
My grandmother made mole~ after mass every Sunday. Now I have utilized the
Dona Maria and other generic bottle brands. Any home made recipes out
there. I am new to the community but love the post I have read so far.
Would love any suggestions.


http://www.mexconnect.com/mex_/recip...xacaindex.html

Mole is not a mystery, but some people say that it's only prepared
correctly in Oaxaca or Pueblo. There are seven different colored moles
made in Oaxaca. The color often depends on what kind of vegetable or
chile you use.

As I recall, there is mole verde, mole rojo, mole colorado, mole
coloradito, mole amarillo, and mole negro and the brown
manchamanteles.

If you google for recipes, you will find all the recipes for homemade
moles you want
right here in this group.

Some people think that mole is the meat or poultry in the sauce. It's
not.

A mole is just an chile sauce with textures created by whatever seeds
you want to add. Mole poblano contains chocolate. You can add bananas
or plaintains or whatever to thicken the mole.

Pumpkin seeds are used sometimes. Sesame seeds can go into the mole or
be sprinkled on top of the sauce once it's poured over whatever meat
or poultry you're serving.

You can sear tender meat or poultry to seal in the juices or you can
boil tougher cuts of meat to tenderize them




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