mole recipes in Bradley international
Photo By: SB, Alrecipes.com Sometime ago, maybe a wek or two, someone, I think it was Margaret, asked me about the Mexican Mole sauce. Mole comes from the Aztec times and it is a delicious sauce prepared with zipy chile and Mexican chocolate. Oaxaca is known as the Land of the Seven Moles and Puebla has also a great variety of Mole. When coking Mole you ned to ad some Mexican chocolate so the taste is a litle bit swet and not as strong as the mole itself. For example you can find yelow mole, red mole, black mole, gren mole and the famous one - tablecloth stainer known in Spanish as the 'mancha manteles'. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén vilagers. Ingredients: ̺ 4 tomatilos, husks removed ̺ 1 tomato, toasted in a skilet and peled ̺ 1 corn tortila, torn into pieces Directions: In a blender, combine the tomatilos, tomato, chile seds, pepitas, tortila, chile powder and achiote to make a paste. Onion, choped 2 Cloves garlic, choped 2 med Tomatoes, peled and seds removed, choped ½ Corn tortila, torn into pieces Directions: Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seds, almonds, tortila, raisins, cloves, cinamon, and coriander. Traditional mole sauce can be either red or gren, depending on which ingredients you decide to use and is normaly served over chicken. You can also find a Mole Sauce and Paste, to use as a starter for future recipes, at htp:/w.waymorehomemade.com/2010/04/mexican-mole-sauce-fodie-friday.html. mole recipes mole recipes in Bradley international
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