Mole coloradito is Oaxaca’s “little red” mole: sweet, gently spicy, and the most forgiving of the seven to make at home. Here’s the traditional method I learned with mi amiga and a quick version with my mole spice blend.
Mole Coloradito Recipe: Oaxaca’s Sweet Red Mole Sauce Read Post »
Oaxaca is the land of seven moles, each built on specific dried chile combinations. This guide covers mole negro, rojo, coloradito, amarillo, verde, chichilo, and manchamanteles, with the peppers that define each and how to source them.
The Seven Moles of Oaxaca: A Guide to Traditional Mexican Mole Sauces Read Post »
Chicken pipián verde: tender chicken in a tangy green mole of toasted pumpkin seeds, tomatillos, roasted poblanos, and cilantro. I first tasted pipián in Oaxaca and worked out this version in my Minnesota kitchen.
Chicken Pipián Verde Recipe: Pumpkin Seed Green Mole Read Post »
A unique chili that uses Mexican mole sauce for depth and complexity. The chocolate and chile notes of mole transform ordinary turkey chili into something memorable. Works with leftover holiday turkey, store-bought breast, or ground turkey. Slow cooker or stovetop.
Turkey Mole Chili: Mexican Chili with Mole Sauce Read Post »
Mole rojo without a day in the kitchen: chicken legs baked in a smoky red chile sauce made from my mole spice blend, peanut butter, and broth. It comes remarkably close to the moles I’ve brought home from Oaxaca.
Mole Rojo (Easy Chicken Mole with Spice Blend) Read Post »
A simplified mole amarillo using a homemade spice blend that captures the bright, tangy, gently spicy flavor of traditional Oaxacan yellow mole. Paired with chicken and chayote squash for a low carb version.
Mole Amarillo: Easy Yellow Mole Sauce with Chicken Read Post »
A low carb chayote stew: chicken, chayote, and asparagus simmered in broth and topped with mole amarillo made from scratch with toasted guajillo and ancho chiles. Chayote stands in for potatoes, which makes it keto friendly.
Chayote Stew with Chicken Mole Amarillo (Low Carb and Keto) Read Post »
