Chicken with Mole...and Other Oaxacan Moles
The other night we had guests over and didn't want to cook, so we ordered Chicken and Mole "to go" from the local Mexican restaurant. It was terrible! It was runny and tasteless. So my husband requested that I make my own version of the dish that I used to do before we cut out meat. OK. I dug through my recipes, but couldn't find the one that I used to make from scratch. I've settled for making a dark, chocolate mole using Goya's mole concentrate and adding some stock and chile sauce...and maybe a few extra spices. It will be good, but not as amazing as the one from scratch.
Does anyone have an authentic recipe for chocolate mole? What about yellow mole? Pipian Sauce? If so, please share.
Thanks,
C