Tex-Mex Mole

From The Tex-Mex Cookbook: A History in Recipes and Photos

Cookbook

Author(s): Robb Walsh

Page 127

Cuisine: Mexican

Course: Sauces/Gravies

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

9 years ago

★ ★ ★ ★ ★ 4/5

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This by no means stands up to REAL mole, made with five times the ingredients and a bigger time commitment. However this made a fine gravy for my chicken enchiladas with a quarter of the effort. I added a few spices - cumin and chipotle most notably- and found it satisfyingly warm and spicy, with rich cocoa flavor.

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