Mole (sauce) Puns

We have a ton of fresh peppers (cowhorn, habanero, serrano, datil & jalpeno) and I want to make a mole sauce. Most recipes call for dried chili's, but I would like to use fresh. I was thinking I could fire roast them to get a good char and develop some flavor.

Would love to hear any ideas, techniques or thoughts on executing a mole sauce with fresh peppers opposed to dried? What mole sauce do you recommend?

I am not looking for general Mexican restaurant recommendations, but rather the best place that serves those two specific items. Gracias!

I love mole poblano and am wondering if anyone sells a mole poblano hot sauce that I can douse all over my eggs, quesadillas, mac and cheese...basically, my entire existence.

I'm looking for those classic mole flavors - ancho, pasilla, raisins, cinnamon and chocolate/cocoa - but with a little heat if possible?

I'm not even sure if this exists or is just a wonderful fever dream that I made up but any recommendations would be greatly appreciated.

Thanks guys!

NY Strip Steaks w/ Mole Sauce

Hi. I’m fairly new to Mexican cuisine and doing a little prep on various mole sauces. I’m looking for suggestions for a mole sauce for cubed beef. Most mole sauces I am reading about favour poultry. Would a red or mole poblano go well with stewing beef?

Hi! I know this is a long shot but does anyone know someone that makes really good mole poblano sauce and can make me a massive batch I can freeze? Willing to cover all materials and labor. I just want to spend most of my day smothering everything in mole poblano sauce. I know this post is inherently funny but I’m being serious I’m genuinely looking for large quantities of mole poblano sauce. Update: Located near Newark. Willing to drive anywhere in Jersey.

Hey all,

As the title says, been thinking through how to handle the point of my packer brisket, and thinking I may mix in a mole into the cubed point to make burnt ends.

My only concern is that mole may have too low of a sugar content to get the great caramelization. They typically have very little added sugar if any at all.

Any thoughts? I doubt too many ppl have experience with mole so even if just from a theoretical standpoint of making burnt ends in a low sugar sauce.

Hi everyone, thanks for your help :) I am unsure if pipian is different from mole (I understand that pipian means the seeds from a squash, and mole means sauce?), but I tried to make a green mole sauce and spooned it onto some potatoes. I followed a combo of these two recipes: number one and number two. I think the major issue was that I accidentally fried the pumpkin seeds with the tomatillos and other ingredients in oil instead of toasting them. I also am vegetarian, so I'm not sure what the best way to eat mole is :)

1. Any recommendations on what the easiest mole is to make or the best starting point to get into it?
2. Any ideas on the best way to eat it without meat? It tasted quite good on the fried potatoes, but I'm trying to think of other ways to enjoy it/what vegetables it would be best with :)
3. Any recipe links or homemade recipes that you have for mole/pipian sauce?
4. Where do I go next? After whatever starting point you recommend, what moles should I make? There are so many recipes/articles online that it's slightly overwhelming, what are the "main" savory ones that I should be aware of?

Once again, really appreciate your help! :)

Edit: This isn't really a homemade post, but for the automod, I can type out the recipe/ingredients I mainly used.

• 1 cup shelled pumpkin seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon dried oregano (optional)
• 1 tablespoon vegetable or olive oil
• 1 white onion, cut into wedges
• 5 tomatillos, husked and halved
• 5 garlic cloves, halved
• 2 jalapeño peppers, sliced
• 2 cups veggie broth
• 1 cup packed coarsely chopped cilantro leaves
• 1 cup coarsely chopped flat-leaf parsley leaves
• 1/2 cup fresh epazote (optional)
• 1 teaspoon salt

In a large skillet with high sides or in a large saucepan over medium-high heat, toast the pumpkin seeds, cumin seeds, and oregano, if using, until fragrant, 3 to 4 minutes (here's where I made the mistake - handed all the ingredients to my fellow chef and they were all dropped in and fried with the next step for the onions, tomatillos, garlic, and jalapenos rather than toasted :( ). Toss frequently to make sure they don’t burn. Remove from the heat and transfer to a spice grinder or a blender and process until finely ground.

In the same skillet, heat the oil over medium-high heat. Add the oni

We have a ton of fresh peppers (cowhorn, habanero, serrano, datil & jalpeno) and I want to make a mole sauce. Most recipes call for dried chili's, but I would like to use fresh. I was thinking I could fire roast them to get a good char and develop some flavor.

Would love to hear any ideas, techniques or thoughts on executing a mole sauce with fresh peppers opposed to dried

Any restaurants in Rochester that make a really good Mole sauce?