results for "mole"
This mole traditionally accompanies unfilled tamales.
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."
This versatile mole is infused with herbs, giving it an almost medicinal flavor.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
Inspired by Mexico's robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.
Does Not Apply
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos.