I made homemade mole.

I don't know how to do an acute accent over the e so assume that. Anyway. All my life I've loved mole but a woman I dated way back when gave me the idea that mole was a day-long exercise so I never really thought to make it myself. Just chicken, I guess. Anyway. Got it in my head to make some mole before touring season starts and, with my wife helping seed/rib the chiles, shell the peanuts, get the spices together, etc., I made homemade mole tonight.

Good people of I Love Cooking. If you have not undertaken this endeavor, find yourselves a mole recipe and do not delay a day longer. Mine was considerably hotter (in the Scoville sense of "hot") than most of the moles I've had, probably because there were no cascabels at the market down the street, so we subbed w/Paisilla, which is hotter I think. Anyway. Seriously. If you enjoy cooking, and you have not made mole from scratch, you are missing out on what I can only call an unalloyed joy. The hassle of the assembly, etc, evaporates into nothing when you take your first bite.

there is little in world cuisine that can ever hope to compete with mole imo and I had to spread the word!

I have made mole and it was wonderful. Congrats on your mole!!

You have totally given me the courage to try it - I've always been intimidated by the thought, afraid it would turn out gross and put me off it forever. I'm glad yours turned out so well! Where did you find your recipe?

i also have done this and loved it. it didn't take all day but it did take most day.

I did some serious canning for the first time last year (quince jam) - putting up molé sounds like a fantastic late fall project.

Where did you find your recipe?

here, with the following precautions:

1) it makes a LOT of mole. if you are not canning, cut the proportions in half. we have two big mason jars plus extra after dinner which we will need to give away cuz you can't just be indiscriminately eating mole all the time imo.
2) it keeps talking about "medium saucepans" and whatnot, but this is a BIG recipe. we stopped adding chiles at about the 3/4 point, and the mole was unusually spicy for mole - real, palpable heat ALTHOUGH this recipe calls for cascabel chiles & there were none down the street so we used paisilla instead which are hotter.

still the basics of the recipe are solid, at the midway point I was like "at this point, we could improv and still come away happy." It took the food processor + the blender + lots of added water to get it right but man oh man oh man. I haven't been this satisfied with one of my kitchen evenings in a month at least!

Wow! thank you!

i want to try this!

I have made mole. But it was a slightly less business-heavy mole than this one. But I started late, so I was making mole at like one a.m., which was not ideal, in terms of time to be making mole.

It was pretty good, though.

People totally make fun of you here if you like mole. Mysterious!

you know i have never even ~tasted~ mole, so i think i will do this this weekend!