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When I was in San Diego recently, I had an impromptu mole making lesson with a Mexican friend of a friend. We’re not talking about subterranean dwelling creatures here, we’re talking about mole-AY, which is basically a Mexican sauce. In Mexico, apparently, the term mole can mean any number of sauces but generally, and certainly outside of Mexico, it mostly refers to mole poblano, a dark reddish-brown sauce which is served with meat. The ingredients typically include chillies, chocolate (just a little bit, this isn’t a chocolate sauce as is often assumed), and…well after that people start to argue.
The making of mole is typically quite a long and complex process, and I’ve read lots of stories about the roasting of chillies, which…
View Full Recipe at Food Stories
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%20of%20sieving%20to%20get%20a%20smooth%20mixture.%3C/p%3E%3Cp%3EThe%20lot%20is%20then%20added%20back%20to%20the%20pan%20with%20the%20chicken%20and%20served%20with%20Mexican%20rice%20%E2%80%93%20fry%20up%20uncooked%20rice%20in%20a%20decent%20amount%20of%20oil%20until%20it%20browns%20then%20add%20stock%20and%20sieved%20tomatoes%20and%20peas,%20carrots%20corn%20etc%20(from%20a%20tin%20or%20frozen).%3C/p%3E%3Cp%3EInteresting,%20huh?%20I%E2%80%99m%20off%20now%20to%20make%20tomato%20soup%20with%20Lilt%20and%20Super%20Malt.%20Jokes!%3C/p%3E%3Cp%3EWith%20huge%20thanks%20to%20Angeles%20Magana%20for%20the%20lesson%20and%20recipe,%20and%20to%20Caroline%20for%20her%20help%20with%20remembering%20it.%3C/p%3E){kind=link}