Wednesday, April 29, 2009

Ole'

Today, hija segunda asked if she could come play in my kitchen! Why did she feel that she had to ask. She only lives in Denver and I live in NY state. Why doesn't she just drop by for a visit?

Because she live so far away, I asked her what recipe she want posted on the cooking blog. It was Mole'. Yummy stuff.

Well, dear Hija Segunda, there are several methods of making this savory sauce.

The first is, make it from scratch. Stew a chicken with onions and chili peppers, melt the chocolate, add the peanut butter...yes, it takes a while.

The second is, go to a local market that carries a good selection of Mexican or Latin foods and purchase a glass of Dona Maria...my favorite. It ranges in price depending on your location...Wyoming it was $1.00 for the glass. Here I have found it closer to $3.00! Still worth the cost.

The last, and most sacreligious of ways to prepare Mole' is to follow the Gringa recipe. Not as rich as either of the above methods, it is still passable. Anyone not knowing how rich and smooth Mole' can be, will swear you made it, slaving over a hot stove in the middle of summer.


Mole' Gringa Style

1 large (28 oz) can Red Enchilada Sauce
2 tbs dark brown sugar
1 heaping tbs baking chocolate
1 tbs creamy peanut butter
2 chicken bouillion cubes

Heat all ingredients in a saucepan until boiling, stirring constantly.
Serve over chicken, turkey, pork or as the sauce for Mole' Enchiladas.

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