Holy Moles--recipes, anyone?

kathy9norcalAugust 27, 2014

I just couldn't resist buying this plant because of the name and because it had such a nice pepper already on it. They are long and thin, about 6-7 inches, and turn brownish when ripe. They grow very fast, too.
Has anyone used these in recipes?
(I am sort of embarrassed at admitting I bought this but I am a newbie. I am pretty sure it is not a hot pepper, either.)

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seysonn(8a WA/HZ 1)

HM is very similar to Chilaca, if not the same thing. Dried one I think is called Pasilla.So it is used as dry pepper. It has alot more flavor when dried, IMO. I grew it last year and I am growing it again. And I intend to air dry them when ripe.

    Bookmark   August 27, 2014 at 4:13AM
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gardendrivenlife(6)

Recent thread on this. Dry and grind then use w/ancho powder and cascabel powder for a more authentic Chile powder.
May also use Guajillo and Chile Dr Arbor.
It's traditional use is in a mole sauce.

    Bookmark   August 27, 2014 at 10:38AM
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kuvaszlvr

I've been growing them for years. My favorite use, dry them, rehydrate (yes, Kevin, I said rehydrate ;-) you have convinced me), blend till smooth, and add to chili... it's wonderful in chili. Or, if you have 20-30 hrs make an authentic mole sauce. ;-)
Pam

    Bookmark   August 27, 2014 at 11:00AM
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kathy9norcal

Great info. I never dried chile peppers before. I am guessing we can use our food dehydrator or low temps in the oven. I will do a search for more info on the process.
Does mole sauce really take that long??

    Bookmark   August 28, 2014 at 1:28PM
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willardb3

Pasilla is a staple in moles from Oaxaca and/or other places.

    Bookmark   August 28, 2014 at 6:30PM
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kuvaszlvr

;-) Kathy, look up a traditional recipe... yeah, I exaggerated, but sheesh, the ingredients list can take 2 pages.
Here's one recipe:

http://www.macheesmo.com/2012/04/holy-mole/

a bit less involved:
http://mexicanfood.about.com/od/supersalsas/r/Mole.htm

    Bookmark   August 28, 2014 at 8:10PM
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seysonn(8a WA/HZ 1)

Chilaca/holy Mole ca be air dried b stringing and hanging. But I suppose dehydrator can be better and faster.

    Bookmark   August 29, 2014 at 3:36AM
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DMForcier(8 DFW)

Yeah, I watched a chef (Rick Bayless?) make a "quick" mole. You kept thinking, "Ah, there it is." Then he starts on a whole new component! A true mole might have layers of flavor that can be appreciated only by bloodhounds.

Obviously, I've never made one. But I've had some mediocre ones... Even mediocre ones are good.

Dennis

    Bookmark   August 29, 2014 at 8:17PM
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willardb3

Quick mole is an oxymoron.

    Bookmark   August 30, 2014 at 8:27AM
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kuvaszlvr

Yep, Dennis, I agree. Considering when someone asks me what a some variety of pepper tastes like my first response, "a pepper." or, an annuum, or a chinense. I'm really jealous of those people that can pick out flavors and give you a list of the flavors you get when eating a certain pepper... I'm not one.
Pam

    Bookmark   August 30, 2014 at 9:50AM
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