Comments on: Red Mole Sauce (Conejo en Mole Rojo)

By: Julie

Julie — Mon, 28 Mar 2016 01:44:51 +0000

I didn't like it. Too much chocolate and sugar - overpowered the other tastes. It was getting really good til I added those Ibarra rounds which are basically sugar and cocoa.

By: Brent Glines

Brent Glines — Mon, 08 Feb 2016 06:10:46 +0000

I made this recipe today for a birthday celebration

By: Debra

Debra — Tue, 25 Sep 2012 14:07:00 +0000

I love mole and it really does take time to make so I double the recipe , use half and freeze the rest....it does freeze well....just the sauce, not with the meat.

By: Q Kh

Q Kh — Mon, 23 Jul 2012 15:37:00 +0000

can cinnamon powder be substituted for pulverized cinnamon stick? and what else can be subbed for marjoram and masa harina, if anything?

By: Elvia Herrera

Elvia Herrera — Sat, 23 Jun 2012 06:28:00 +0000

I think you are about the only person who actually makes 'real' mole sauce. My mom's recipe is a little different but I'm actually glad that I found yours because I searched for this recipe and many people use either green peppers or chile powder, which I cannot believe. How can they call that mole? Idk, but your recipe is pretty decent. Thank you for sharing it.

By: Elvia Herrera

Elvia Herrera — Sat, 23 Jun 2012 02:28:00 +0000

By: Marc Matsumoto

Marc Matsumoto — Sun, 17 Jun 2012 01:34:00 +0000

90 grams

By: Marilia

Marilia — Sat, 16 Jun 2012 18:22:00 +0000

Hi, we have 'raw' chocolate in Ireland which sounds like Mexican chocolate. I would love to try this recipe but have no idea how much a 'round' of chocolate is in weight. Can you help me out?

By: Robotoil

Robotoil — Mon, 04 Jun 2012 15:55:00 +0000

Made this recipe. Worked out great. Plan for a lot of time at the end while the mole is reducing to stand by the pot and stir. Tasty.

By: Robotoil

Robotoil — Mon, 04 Jun 2012 11:55:00 +0000

Made this recipe. Worked out great. Plan for a lot of time at the end while the mole is reducing to stand by the pot and stir. Tasty.