Category: salsa

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How to manage — or even conquer! — your cilantro hatred – The Washington Post

When I was working at Mexican restaurants in NYC, I always assumed one’s *cilantro allergy* was a desire of keeping cilantro from getting stuck in one’s teeth.

Are you regularly cooking for loved ones who hate cilantro?  Use a combination of other fresh herbs. Over time, you may be able to conquer the aversion.

Source: How to manage — or even conquer! — your cilantro hatred – The Washington Post

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Making Mole from the Market

mole paste with tasting spoons
Let’s talk about making mole from paste from the market. What’s your technique?

I love taking advantage of all the small production salsas moles offered in Mexican markets. You can usually find mole pastes- solids sold in ceramic cazuelas or plastic buckets- or mole en polvo (powdered). Ask for 1/2 kilo, and it will be given to you in a plastic bag- sometimes double bagged. 1/2 kilo is usually a good amount for 4-6 people. I LOVE leftover mole to serve over rice or as enchiladas!

Be careful where you store it. I have had oily Mole de Xico stain the contents of my suitcase through 3 layers of bags! Now I store my plastic bags of mole in a glass jar or plastic tub. A friend recently sent me a kilo of mole from Puebla VACUUM SEALED. That is just above & beyond & I love it!

Mole en Polvo generally needs to be fried in lard or oil (try coconut oil) and then reconstituted with chicken broth. Mole en Pasta doesn’t need to be fried, you can just start adding broth & stirring it until you have dissolved all the chunks. The sauce will thicken when it starts cooling.
  • mole poblano en polvo
  • this mole has a special touch: candied sesame seeds!
  • mole with chicken broth
  • mole poblano con arroz y platano
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