Startling and dramatic, this recipe for mole negro brings the flavors ... deep, and complex mole negro sauce. Mole negro is a symphony of dried pasilla, ancho, and morita chiles with toasted ...

This grilled chicken mole recipe makes a lot of mole, so if you have leftover mole sauce that you want to freeze for later, ...

An curved arrow pointing right. Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to ...

A real Mexican treat, so hearty and satisfying! Enmoladas is a Mexican traditional recipe that consists of corn tortillas ...

Shred the meat and place in a large mixing bowl. Pour the sauce into a food processor or blender and blitz until completely smooth (push through a sieve if necessary). Return to the pan and simmer ...

Why: The restaurant serves flavorful, homey fare that tastes like it was made by a Mexican grandmother (even if it wasn’t).

The distinct flavour of duck and its fat would go really well with a robust and flavourful 'laal masala' from Rajasthan, complemented by the spicy chocolate sauce from Mexico, 'Mole'. It's a treat for ...

15: Pulse nuts and sunflower seeds in a blender or food processor until crumbly then place into large mixing bowl. Grind ...

classic mole poblano is a dark sienna-coloured sauce, with intriguingly savoury and sweet flavours, redolent of the dried chilli, fruits, nuts, spices and chocolate within it. This recipe serves ...

The American Indian Center’s new Food is Medicine program marks a generational and culinary shift for the cultural center to ...

Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes. Season with salt and ...