in mexican cooking how does one get mole the right consistancy?

Question

i use la dona brand mole base but cant seem to get the flavor consistancy right, it always taste to weak and watery, and does any body know some mole recipes from scratch

Answer 1

It's all a matter of personal taste. I also use la dona brand. Instead of using plain water I use chicken stock. Add it slowly to your desired consistency. Since the mole is a bit bitter, I add brown sugar, peanut butter-smooth-and sweet chocolate. This cuts the "bite" of the mole and sweetens it up a little. Mix the sauce with shredded cooked chicken and serve over a bed of white rice.

Hopes this helps

Answer 2

The best thing is to go to a real Mexican grocery store and get the paste. Add chicken stock to thin out. Always add a little at a time and wait for it to cool. It should be as thick as gravy. That Dona brand is horrible and making it from scratch is a hazzle.

Answer 3

Personally I always go to a Mexican market and buy mole poblano(dark brown) or red mole paste from them, because mole is an exact science and boy those ladies God bless them have it to the down. Then when I get home I use some oil and stock or h2o to get it to the desired consistency. In your case, if you don't know of a market place or Mexican market near you, contact your favorite Mexican restaurant and asks the cook how to get it, they'll probably know of some store or place that has it.

This is the list of ingredients for a recipe I found. This one has less ingredients than others I've seen for red mole.
You can imagine how labor intensive is to do this thing.
Whole dried pasilla peppers, whole dried ancho chiles, whole dried mulato chiles, water, tomatillos, roma tomatoes, raisins, sesame seeds, dried corn tortillas, garlic cloves, duck broth or chicken broth or turkey broth, cinnamon, cloves (ground), black pepper, ground allspice, salt, baker's unsweetened chocolate,
chicken fat or peanut oil. Some other mole recipes called for almonds, pumpkin seeds, coriander, annato seed and a bunch of other types of spices. Usually the Poblano Mole is far more complicated then the red or green mole.

Answer 4

Don't know from scratch, but we always add peanut butter.

Answer 5

I always buy the paste.