i’m pretty convinced after spending an hour stemming & seeding 30 dried chilis, (mulattos, ancho & pasilla) & another hour frying them in oil & then soaking in boiling water, pureeing & then squeezing through mesh &

another 6+ hours roasting sesame seeds, coriander, chili seeds, chocolate, raisens, onions, garlic, grinding several whole spices, frying stale tortillas & white bread- that you basicially have to have a few screws loose to make mole. i now understand why mole is for special occasions.

i used the recipe for dark & spicy mole from rick bayless’ first cookbook from 1987 authentic mexican. there is an entire chapter to read about mole, and the recipe itself is 4 pages long. around 30 ingredients. it’s made to go with dark turkey but because i’ve recently had some excellent short rib from both rick & bill kim (korean short rib) i wanted to give it a go. i’ve never braised anything before & do not own a dutch oven so i seared them in cast iron, put them in a pressure cooker seasoned with salt & pepper & added a combo of carmelized shallot, leeks, onion, garlic & portobello mushrooms de-glazed with red wine & some beef stock. about one bottle of wine & half a cup of stock. not too much liquid. it usually takes 8 hours to cook this but the pressure cooker cut the time in half. i did 2 hours before bed & another 2 hours the next morning. the meat just fell apart. it made sense just to heat some mole in a fry pan & warm the rib mixture through, heat 2 corn tortillas & spoon it on. i left the fat in the rib, you might want to chill the mixture & skim it off. it’s a little oily.


the recipe is in the book-i’m not sure if it’s posted on line.

mole is more complex than indian cuisine. and that’s saying a lot.

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