Reviewed: May 21, 2012

This was okay. I doubled the chocolate as others had suggested, used two cans of tomato sauce instead of the soup asc I didn't have any soup on hand. I served it over pre-ooked chicken breasts. If I try it again, I will follow the recipe as written and use it to cook the chicken in.

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Reviewer:

mamabetz

Reviewed: May 5, 2012

Five stars just for the ease and simplicity of this recipe. Not quite the mole I'm used to, but very respectable. I did not use the condensed tomato soup because I didn't have any on hand, but rather some tomato paste which I thinned with water. I added a pinch of ground cinnamon (personal preference) and a little more cumin. I mixed the sauce directly into some shredded cooked chicken breasts and served in warm tortillas. Will make this again.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Mar. 19, 2012

I found a recipe for Turkey Mole Soup but couldn't find Mole sauce in the stores were I live so I made my own from this recipe. It was easy, good on the pocket book and tastes great. It makes a lot more than I needed so I put the excess in ice cube trays and froze, when frozen put them in a lock bag to use another time.

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Reviewer:

Elaine

Reviewed: Mar. 17, 2012

very good.

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Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Nov. 15, 2011

This was a good recipe, but it lacked the depth I'm used to from a mole sauce at a Mexican restaurant. It was easy to make, and I added some chicken that I'd marinated in a chicken fajita marinade, which added a little something. Went well with Mexican rice.

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Reviewer:

Niesers

Reviewed: Aug. 18, 2011

Thank you so much for this recipe and to all the reviewers for the excellent modifications. My husband loves true mole and he said I did it. I did change it liberally in accordance w/ the other reviews, but still kept it simple. I used 2 tbsp cocoa powder; added an extra 1/8 of cumin; used one tbsp fresh cilantro; instead of green chiles or tomato soup, I used one 10 oz can of Rotel (tomatoes and green chiles). I also added 1.5 tbsp peanut butter; 1.5 tbsp cinnamon, a liberal sprinkling of cayenne pepper and then added 1/2 a rotisserie chicken, letting that sit in the sauce on low heat for about an hour, stirring occassionally. I then wrapped it in tortillas and covered it with mexican cheese and put it in the oven for 5 minutes on 350. I added avocado. Next time, I will make a separate batch of sauce to pour over, but otherwise, it tasted like true mole.

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Reviewer:

Kristiaz21

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 7, 2011

I did not care for this recipe.

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Reviewer:

Bovinefever

Reviewed: Jun. 26, 2011

How does this recipe compare to the mole paste in a jar? I'm asking because if it really tastes like doctored tomato soup, I'll stick to the jar. I am Mexican, and I grew up eating many types of mole, even mole made by immigrants. Although the mole paste in a jar isn't as good as from scratch mole, I use it because it is easy.

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Reviewer:

janitplanet

Reviewed: Jun. 24, 2011

I made this a few months ago and it was absolutely delicious. I did not alter a thing! First of all, it's fine if you choose to use the tomato soup and adding the other ingredients does not make it taste simply like "doctored" tomato soup as another person said; everything blends together beautifully. I also found that cocoa powder worked fine. Reading other reviews it just seems that people try to make this recipe more difficult than it is, and that really isn't necessary at all. It's great just the way it is and you don't have to go through the hassle of melting dark chocolate if you don't want. Use this recipe as is and it will make you a great meal.

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Reviewer:

sammi

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

This recipe probably would have been milder but just as good as the tweaked one I made. And lemme say, it was AWESOME! I doubled the onion, the cocoa, and cumin, used 6 cloves minced garlic, and tomato sauce instead of soup. Oh and I used a can of diced tomatoes with green Chiles already in it. I spread half the sauce on the bottom of a baking dish, put 12 skinless boned chicken thighs on top, sprinkled salt and pepper on top and saved the other half of the sauce to spoon on the chicken individually. Oh yeah, I cooked it at 400 degrees until the temp was right on the thermometer...about 40-45 minutes. PERFECT!!!

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