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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 ...
The name, colour, and ingredients distinguish the seven main moles of Oaxaca, called negro (black), amarillo (yellow), coloradito (little red or red-coloured), mancha manteles (tablecloth stainer), chichilo (named after the main pepper), rojo (red), and verde (green). [14]
Made with a blend of dehydrated red and ... the Mexican restaurant has garnered a reputation for serving the city’s best mole, a Oaxacan staple. ... Mole Coradito, Mole Negro, and Mole Rojo. $42 ...
Oaxacan memelas are a local name for the identical sopes served in other parts of Mexico, just made with different toppings. Memelas are corn masa cakes topped with beans, salsa, shredded cabbage, mole negro, guacamole, and cheese. Memelas have been served at Oaxacan
Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base. [14] Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16]
Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines , especially of Yucatán and Oaxaca . The spice mixture usually includes annatto , oregano , cumin , clove , cinnamon , black pepper , allspice , garlic , and salt .
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.
Chileajo. Chileajo de cerdo is a dish originating from Oaxaca, Mexico.It consists of pieces of pork boiled in water and cooked in a thick sauce made of toasted guajillo chili without seeds, toasted ancho chili without seeds, raw costeño amarillo chili without seeds, roasted and peeled garlic, cloves, oregano, cumin, red and green tomatoes, salt and pepper.