Holy-mole-guacamole! I have to be honest with you. I rarely order mole when we go out for Mexican. I usually stick with some kind of crispy pork taco situation (and margaritas, naturally). But we have been over what tequila does to my brain before, so I won’t go down that path again.
My aunt is from Mexico. She makes traditional mole from scratch. I was researching mole recipes and almost all of them involved some sort of pork fat. Now, yes that is super tasty but I didn’t happen to be roasting pork or cooking bacon at the time. I was also looking for a quick-ish sauce that would keep a little longer and freeze well for those Taco Tuesday last minute dishes.
What is a beer loving girl to do?
I looked to the stout I had from Only Child Brewing. Question Authority already has notes of nuttiness and Himalayan Pink Sea Salt which lend itself beautifully to my stout mole idea.
Now, never having made mole before this attempt, I will warn you, your arm will get a work out. It’s like when you read a recipe for no churn ice cream and think, “Yes, this has got to be easy.” Then your arm is sore for two days from the 20 minutes of folding whipped cream into more dairy goodness.
Note to self: buy an ice cream maker.
Mole has lots of flavors from charred things and soaked things. It is very important to strain out all the grainy bits to make the sauce as smooth and thick as possible. That’s the arm workout part. You have to strain all the liquid through a fine mesh strainer and move a spoon back and forth for a good 10 minutes, pressing out all the liquid. It is worth it though.
I think I told myself the same thing after the no churn ice cream recipe testing.
I was also shocked that my blender was able to take on a whole toasted cinnamon stick. Kudos to you, blender. I am a little shocked, though, since you could barely make a smoothie a few weeks back…