Quick Summary: Oaxaca is known as “the land of seven moles,” each built on specific dried chile peppers. Traditional moles use complex combinations of chiles like chilhuacle, mulato, pasilla, and […]
Traditional Chile Peppers in Oaxacan Moles (How They Differ from US Restaurant Moles) Read Post »
Quick Summary: A tangy, herbal Mexican sauce made from pumpkin seeds, tomatillos, poblano and serrano peppers, and fresh cilantro, served over chicken. Sometimes called mole verde, though pipián always features
Chicken Pipián Verde: Pumpkin Seed Green Mole Read Post »
Quick Summary: A unique twist on chili that uses Mexican mole sauce (homemade or prepared) for depth and complexity. The chocolate and chile notes of mole transform ordinary turkey chili
Turkey Chili with Mexican Mole Sauce Read Post »
Quick Summary: A simplified approach to Mexican mole rojo using a fresh spice blend instead of roasting and rehydrating whole dried peppers. Achieves the complex, slightly chocolatey, gently spicy flavor
Easy Chicken Mole Rojo (Using a Spice Blend) Read Post »
Quick Summary: One of the seven famous Oaxacan moles, simplified with a spice blend instead of hard-to-find chilhuacle amarillo peppers. Chicken simmered in broth with chayote and asparagus, topped with
Chicken Mole Amarillo with Chayote (Yellow Mole Using Spice Blend) Read Post »
Chicken mole with chayote is a low carb, slow carb and ketogenic Mexican dish that is full of flavor and texture without any sugar.
Chicken Mole Amarillo with Chayote (Traditional Method with Dried Chiles) Read Post »
