Level: Novice maker, Apprentice cook
Read Time: 10 minutes
I really enjoy the ruby beans last year and want to try some of the mole you mentioned this year. Can you give me the recipe?
I have a love affair with deeply authentic Mexican mole. I adore the hours of preparation, sourcing the ingredients, the attention to detail, soaking, frying, chopping, blending this way and that, the long simmering and further smoothing all in services to the symphony of flavors of chili, spice, cocoa, savory umami and tradition that culminates in a dish that fulfills this place in my heart…..and sometimes…..I just don’t have the time or energy to do that.
My compromise is what I’m calling Gringo John’s kind of authentic in spirit but not really authentic at all Oaxacan black mole coloradito rápido.pulled pork.
I will readily admit it isn’t quite as good and rich and utterly delectable as a traditional mole but it is significantly more approachable and stands a chance of actually getting made and does satisfy and fulfills that place in my heart on many levels. There are still many ingredients but they are pretty well available and you can have the entire thing made and cooking in only 5-10 minutes. Most anywhere you see a dried or powdered ingredient, you can kick it up a notch by changing it out for the fresh version. Oh, and of course, the chocolate I’m using is the unfermented Oaxacan Lavados we are currently offering. When it runs out, any other 80% or even unsweetened chocolate will do, but I find this one has a particular punch that I really like. Without further delay: