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Alexis Madrigal

Tried to make the Pujol mole negro… it’s coming along and is already delicious, but I had to make a few modifications and the consistency is not what it appears to be in the cookbook.

I have a lot of questions about the recipe, too. The whole thing is 4 lines long!

Alexis Madrigal

The recipe calls for straining the mole, and I’m like … really? With what, exactly?

Nov 24, 2022, 03:22 AM·Public·Metatext
1boost·7favorites
Public
Alexis Madrigal

Update: it’s perfect. And I already ate way too much of it. 🥴

Perfect mole
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Alexis Madrigal

For my kids’ palette, there are a couple things I want to change, so I may make an altered batch tomorrow… (and then this one is all mine?)

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Alexis Madrigal

Yuuuuup I did it. Mole #2 is mostly down, tailored to the kid palette.

A variety of mole negro ingredients arrayed on a baking sheet. Tomatoes, plantain, chocolate, onion, herbs, ancho chiles, peanuts, almonds, pecans, raisins, prunes, garlic, ground ginger and allspace, clove, star anise. Yeah, I think that’s it.
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Alexis Madrigal

And here’s the final — with the Pujol inspiration

Two moles on a plate, darker brown on lighter brown
A plate with two moles resting on top of the Pujol cookbook showing a photo of two moles
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Lia

@alexismadrigal did try this? I used to be a caterer.

Public
Alexis Madrigal

@wholeholyoneness I did and it worked! Pushed through with silicone spatula

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