Mole From Puebla

From Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

Cookbook

Author(s): Roberto Santibanez

Page 172

Cuisine: Mexican

Course: Sauces/Gravies

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

12 years ago

★ ★ ★ ★ ★ 5/5

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Wow, this was rich, complex and delicious! It was also a bit of work. I cut a few corners - roasting the tomatillos, tomato, garlic and onion together on a baking sheet under the broiler. It was a bit tedious frying all the ingredients and I think next time I may toast the nuts, seeds and spices. I have to admit the fried raisins were a bit of a revelation! Yum!

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