Try this Oaxacan-Style Mole Pt 2 recipe, or contribute your own.
Suggest a better descriptionheat to medium-low and simmer uncovered, stirring often, for 30 minutes. Serve with chicken (either cooked separately or browned in a little hot lard and added to the sauce to finish braising) and sauteed sliced plantains. (The mole is also good with turkey). Can be stored tightly covered in refrigerator for 10 days or indefinitely in freezer. Yield: 3 quarts Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9159 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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