Why does my quest for mole bear bitter fruit (mole)?

Cafe Society
1

I loooove mole. You know, the rich, thick, typically dried pepper-based sauces used in Mexican cooking? I love any kind of mole! Mole verde, mole poblano, mole negro…

So, of course, I had to make wonderful, tasty mole myself! This is no small undertaking, let me tell you that.

My mole verde has been a stunning success, but my mole amarillo and mole poblano always comes out bitter. When I go to restaurants, I never taste any bitter undertones.

Do any of you know what is causing the bitterness? Am I toasting the dried peppers too long? Do I need to actually remove the skins? Should I add sugar? Do I need to buy a special brand of peppers?

Enlighten me, fellow mole-lovers of the Dope!

2

Poblano skins are VERY bitter. After you roast them you definitely need to remove the skins. You’ll be amazed at the difference!

3

My hub is currently on a quest for mole that is bears bitter fruit, as well. But, the mole he pursues is of the furry sort that tears up the yard. Thus, I think I’m on the wrong thread :slight_smile:

4

The seed are very bitter. I’ve found that brands differ in how many seeds are left in.

5

I was going to say this. The skins don’t bother me. The seeds, though, they have bitterness in them. ETA: Toasting the chiles for too long will also turn them bitter quick, but the flavor will be distinctly burnt, as well. Mole poblano and mole amarillo don’t have poblano peppers in them, so I doubt it’s a matter of the skins.

6

Actually, I should clarify a bit. “Mole poblano” just means mole from Puebla. It is the most common form of mole in the US: you know, the stuff made with chocolate and chile peppers and that. It does not (at least typically) contain poblano peppers, unless you count the ancho chiles (which are poblano peppers that have turned red and then been dried.)

7

Would you be willing to post your recipe? I’ve never tried making a mole but I love the stuff.

8

Mole Amarillo

The recipes for mole verde and mole poblano come from this book.

Any recipe by Diana Kennedy should also be good and reliable, though I haven’t tried any of hers yet.

9

That depends on how you plan to cook the mole once caught.

10

I was going to say that a Mole Bear Bitter Fruit does not sound like a tasty fruit at all.

11

Thank you very much! I will check it out.

12

Not the small insectorvious mammal?

Not the small brown skin mark ?

Not the seawall?

Not the undercover spy?

Not the scientific measurement?

:p:D