Three Sisters Black Mole

From EatingWell: January/February 2009

This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.

READER'S COMMENT:

"This is The. Best. Mole. I have ever made. I've tried a lot of recipes, too, from the ones that take all day to the ones that purport to be good with shortcuts. Accept no substitutes. "

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2 Reviews for Three Sisters Black Mole

03/05/2013

Anonymous

This is good but not that authentic. You can use baking cocoa instead of Mexican chocolate which has a lot of sugar. This is probably one of the better recipes. You don't need a zillion ingredients to make mole. I make it all the time and my recipe is a secret and fairly easy. Authentic enchilada gravy and mole do not use tomatoes. Tomatoes are an addition for non-Mexican tastes. I am a huge fan of mole and when I go to Mexico I order Pollo en Mole for just about every meal!

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06/19/2010

Anonymous

This is The. Best. Mole. I have ever made. I've tried a lot of recipes, too, from the ones that take all day to the ones that purport to be good with shortcuts. Accept no substitutes.

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