My Lord Ms. Carrie, this recipe made my mouth water. Thank you so much.
Originally posted on Our Life in Food:
Inspiration: I have been wanting to try out a mole at home for so long now, but I’m always a little leery of the laundry list of ingredients. I’m ambitious with my cooking a lot, but somehow I just never got around to driving to a million markets to find all of the right peppers and then devoting an entire day to whipping up the meal. And now that we have Ben, that’s pretty much an idea that will be put on the back burner for the foreseeable future. When I ran across this recipe a few weeks ago, though, I knew that I had found a simpler, more manageable mole that could work for us right now.
What We Loved: This dish was fantastic. It was the best new recipe that we’ve tried in quite some time, and I immediately filed it away in my “awesome Mexican recipes” file for plenty of use in the future. The sauce is truly incredible, both in texture and in taste. Texture-wise, it is incredibly velvety and creamy, which is quite surprising considering the fact that it wasn’t even pureed. A bunch of ingredients thrown into a pot magically melted down into velvet after six hours of cooking, and the chicken just fell apart. And taste-wise, the flavor was rich and complex with notes of dark chocolate, earthy peppers, and bright tomatoes. Plus, it wasn’t bitter at all, which is something that I usually dislike about a lot of moles. As this was cooking away, the aroma in the house was divine. Brandon came home and asked if there was chocolate in what I was making, because he could smell it, which was awesome. The mole really had a rich chocolate scent without tasting too much like chocolate. Perfect.
Filed under: Politics