Grant McWilliams

Food Yet another pathetic attempt to make Pollo en Mole Rojo

Yet another pathetic attempt to make Pollo en Mole Rojo

Ah, Mole Rojo! Probably my favorite Mexican dish is Pollo en Mole but it's REALLY hard to find a restaurant that can make it. I know of three Mexican restaurants in all of Seattle (and there are a lot) that make a decent Mole. La Carte De Oaxaca in Ballard makes an excellent Mole Negro, Fridas in Mill Creek makes a decent Mole Pablano and Todo in Lynnwood makes a decent Molo Pablano. There used to be a restaurant in South Everett called El Pechugon that made a decent Mole Pablano. The problem with mole is you don't eat it all the time and it's a long process to make. Mole Negro has up to 40 ingredients! Because of my love for mole and the rarity of good mole in restaurants I've tried to make it a few times. In Mexican tiendas there are mole pastes and I've tried them all. I've even brought mole paste back from Oaxaca and it was so so. There was a new brand (Teololepan Mole Rojo) in the stores so I decided to try it. The instructions go something like this - "Disolve paste in pan, add broth and chicken before frying". Not very helpful so I disolved the paste in chicken broth and the taste was way way off. Very bitter so I started to add flavor with my many Mole Rojo recipes. And after recreating the entire paste short of the peppers and chocolate I ended up with something that wasn't offensive but I'm not sure I saved any time and I definately didn't create a mole that I'd eat if I had a choice. I think next time I'll just take the day (because it really does need a whole day) and make it from scratch. That would probably be a great time to make tamalles too as Natalya has been wanting them and you basically need to mark a day off the calender for them as well.

Food Yet another pathetic attempt to make Pollo en Mole Rojo