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Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
For the uninitiated, mole (moh-lay) is a sauce that’s traditional in many parts of Mexico, including Oaxaca and Pueblo. These thick, pourable sauces come in many forms—mole negro, mole verde ...
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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.
Especially when you top that with turkey that has been made brand-new in a pseudo-mole sauce spiked with gravy, chipotle chiles, and dark chocolate. Get the Thanksgiving Leftover Tacos recipe .
Chicatana ants sauce is a Mexican hot sauce of Mixtec origin, composed mainly of chicatana ants (Atta mexicana) and some dry chili such as costeño or árbol. It also usually contains garlic, onion, tomato, salt and oil, [1] and is traditionally ground in a metate or molcajete. [2] It is served to accompany tamales, tacos, mole or meats.
A typical recipe for mancha manteles contains chicken and/or pork, chorizo, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard and tomatoes. [1] The sauce in manchamanteles is considered to be a kind of Mole (sauce). [2]
Mole mix for sale. The community is best known for the preparation of mole, a traditional sauce that comes in a variety of flavors. Modern mole is derived from a pre-Hispanic preparation called "chilmulli," which in Nahuatl means "chili pepper sauce" During the colonial period, this sauce was modified mostly by adding ingredients such as nuts, peanuts, sesame seeds and spices such as cinnamon.
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