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Oaxacan-Style Mole Pt 2


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Mexican

Ingredients:

  • See part 1

Directions:

heat to medium-low and simmer uncovered, stirring often, for 30 minutes. Serve with chicken (either cooked separately or browned in a little hot lard and added to the sauce to finish braising) and sauteed sliced plantains. (The mole is also good with turkey). Can be stored tightly covered in refrigerator for 10 days or indefinitely in freezer.
 
Yield: 3 quarts
 
Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9159
 
Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari <Baldassari@compuserve.com> on Nov 16, 1997