Comments on: Red Mole Sauce (Conejo en Mole Rojo)

By: Eva

Eva — Sat, 21 Apr 2012 19:39:00 +0000

I made this for my birthday! I picked this recipe over the Diane Kennedy recipes because it seemed more authentic. I live in a city that doesn’t have good authentic Mexican food so if I want good Mexican food I have to make it myself. I have high expectations because I’m Mexican. It was a huge hit at the dinner table and perfect meal for a celebration.

By: Eccovoz

Eccovoz — Mon, 16 Apr 2012 06:13:00 +0000

Usually I stay away from foodie blogs that try and do Mexican dishes, since I’m Mexican and very proud of traditional methods of cooking and recipes; I usually get pissy and rant and rave and dismiss the recipe out of principal. In particular, being from Guanajuato/Jalisco area I immensely dislike Tex-Mex cuisine and given the preponderance of those recipes in the food bloggosphere, I’m usually annoyingly disappointed. I’ve read several of your Mexican dish recipes and while a cavil about certain ingredients and would do some dishes differently, you are about the only food blogger whose “take” on Mexican dishes does not grate on my nerves. Your mole blog (which to me, mole is the epitome of Mexican cuisine–one of the most intricate and delicate dishes one can make, one for celebration and family and tradition) plays a sweet tribute to this amazing dish. So thank you.

By: Cynthia

Cynthia — Sun, 25 Mar 2012 01:00:00 +0000

I had decided to make shredded chicken in mole sauce for dinner one night this weekend and found your recipe while browsing online. I had hoped to just do it the easy way and find a spice mix or mole sauce at the grocery store, but the ingredients in the sauces I could find just didn’t sound good enough. I had to sub a few ingredients that I couldn’t find (Mexican chocolate being the most disappointing…), but the end result was worth the several hours of work! Delicious, and I learned a lot (mainly that I need a better/bigger food processor and some decent strainers)! If anyone else is planning to try this with the more basic end of kitchen appliances, I recommend adding extra water to the peppers after you purée them, then toss them in a good blender to get a better purée. Same goes for the spice/seed blend…add the chicken broth to the mixture, blend for a while, and then strain. The end result was smooth, earthy, extravagantly spicy (not hot…just rich)…delicious!

By: Shamanic_force

Shamanic_force — Tue, 06 Dec 2011 17:47:00 +0000

I noticed, the author’s commentary about rabbit not being a common Mexican food?
I dont know where you came to that conclusion, rabbits are a native Mexican food and all the tribes ate rabbit. We ate a lot of conejo en salsa when were kids in rural Mexico when meat is scarce wild game is a common staple. Nothing French about it..

By: Jessegxoxo

Jessegxoxo — Sun, 08 May 2011 21:31:00 +0000

I already make a Mole but with chicken. Rabbit isn’t my thing but since I just inherited some dried red chili pepper from Arizona This recipe is next on my list! BUT WITH CHICKEN… lol

By: Mia Burgos

Mia Burgos — Thu, 07 Apr 2011 16:40:00 +0000

What you had is a bride’s mole. Sometimes called pipian I think.

By: Holy Molè! | Seven Cloves

Holy Molè! | Seven Cloves — Fri, 11 Feb 2011 22:36:54 +0000

[...] reveal their secrets, so I had to search for quite some time. Finally, I stumbled across No Recipes’ recipe for Conejo en Mole Rojo. The recipe is actually in English, and it looked amazing. With a [...]

By: Tmburke

Tmburke — Mon, 31 Jan 2011 18:16:00 +0000

I made this yesterday but I served it with a roasted turkey. The reviews were amazing. It’s a lot of work but the reward is well worth the investment. I shall try it with rabiit next time around. Thanks.

By: This week in sandwiches « Vegan Challenge!

This week in sandwiches « Vegan Challenge! — Sun, 23 Jan 2011 12:56:27 +0000

[...] is always so time consuming to make, but when I saw that this one uses star anise, I jumped. My replacements: I used golden raisins, only ancho chili, hazelnuts in place of almonds, [...]

By: Choc au Vin

Choc au Vin — Sun, 29 Aug 2010 03:57:24 +0000

[...] texture on your tongue. This may sound like an odd addition to some, but if you’ve ever had a mole rojo at a Mexican restaurant, you know what a great addition chocolate can be to a savory [...]

By: Sonia

Sonia — Wed, 11 Aug 2010 00:58:53 +0000

To bad you say that! Believe me if you ever taste mole, I can guarantee you will be back for more!!

By: 5 Cinco De Mayo Recipes

5 Cinco De Mayo Recipes — Thu, 13 May 2010 03:10:23 +0000

[...] I know we’re still too young to be doing best-of compilations, and I don’t want you to start associating this website with some haggard 80’s hair band doing a reunion tour, but cinco de Mayo is around the corner and I didn’t want to leave you hanging without any south-of-the-border inspiration. cinco de Mayo is an oft misunderstood holiday that’s actually more of an American holiday than something celebrated by our neighbors to the south, so in that spirit, here are five recipes that are more Mexamerican than something like this or this. [...]

By: Anita

Anita — Tue, 02 Mar 2010 06:34:04 +0000

I just made this and followed it exactly (which is generally hard for me to do with recipes, but I thought this one would pay off if I did) with the exception of using chicken & making it into enchiladas…. SO AMAZING!!! It is a perfectly balanced mole that I will most definitely make again! THANK YOU so much!

By: norecipes

norecipes — Mon, 08 Feb 2010 20:36:55 +0000

I suspect the dish you had was Mole Verde (green mole). It's green from the green chiles, tomatillos, and pumpkin seeds that go into it. I'll work on a recipe (no guarantees), but in the mean time, check out my chile verde recipe: http://norecipes.com/2009/02/09/chile-verde/ It's sweeter and more tart, but it's one of my favourites.

By: Tanya

Tanya — Mon, 08 Feb 2010 19:58:09 +0000

I once had an incredible pale green sauce served on chicken at a mexican place. The guy couldn't really explain to me what it was, but he said it had pumpkin seeds and apple, and it was very nutty and savory (not very sweet). Any idea what this might have been? (I know it's not much to go on…) And if so could you post a recipe? I've recently moved to London from Vancouver, Canada, and not only are there zero good mexican places, but I'm majorly disappointed in the quality of most of the restaurants here. And no asian markets! I am one sad foodie… I would about kill someone for some hamachi sashimi right about now.