The mention of Mexican cuisine often veers toward ones like or dislike for mole. The line is pretty deeply drawn; you like it or you don't. This said, if you have had crappy mole then you don't like mole, if you have had good mole search high and low for it and judge every other mole by that first one true love. If you are one of far too many that don't like mole, don't worry you just haven't had any worth liking, but don't give up just yet.
The options for experiencing mole properly are; fly to Mexico. makes friends with a large family, wait til someone gets married, has a birthday or turns 15, and then hang out with the oldest woman at the party and bless your lucky stars. Or get yourself to Chicago and order it at Frontera Grill or buy one of a few worthy tomes on Mexican cuisine and invest a few days ruining your first mole and continue for 20 years until you get it right. If you are lucky enough to have happened upon a neighborhood place that served a good plate of sesame studded mole. well I say give them your business and tell me where they are...
NEVER is it a good idea to buy anything you find at the grocery of pourable variety or a thick dirt like paste. Most are often overly sweet or insanely bitter, either way they are usually very disappointing.
You guessed it UNTIL NOW!
El Conquistador - Teloloapan Mole Rojo is a new and welcome exception. Teloloapan, Guerrero is a small village southwest of Mexico City known for its Mole production. Geographically the village's proximity to the source of ingredients needed for making fine mole has kept them in business for over 50 years.
The container says to combine with turkey or chicken stock before frying... maybe a translation thing but you can fry it if you are familiar with the technique, but it works just fine simply mixed in with the stock.
The best approach is trial and error on the amount of paste to add, it should be pretty thick so you don't want to start out with a lot of stock, and it does thicken as it cooks. For about 2 cups of stock use about 1/4 cup paste.
It's absolutely delicious with left over roast chicken or pork with some fresh hot tortillas and some diced onion and cilantro.
You can find it locally at: La Conasupa in greenwood and probably at any Mexican grocery, we found ours at a little bodega in Bellevue. Ir you can get it on line at Mexgrocer.com