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Rick Bayless: Barbequed Quail with Hickory House Sauce, Sour Slaw and Watermelon Salad; Seared Ahi Tuna over Oaxacan Black Mole with Braised Chicken, Plantain Tamales, and Grilled Nopales; Achiote-Marinated Cochinita Pibil with Sunchoke Purée, Crispy Pigs Feet and Pickled Red Onion; Arroz a la Tumbada with Tomato-Jalapeño Broth and Chorizo Air
Oaxacan moles are served with chicken, pork, and beef; however, the sauce is more important in a mole dish than the meat. [ 1 ] [ 8 ] 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 ...
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Mexico: One Plate at a Time is a television series starring chef Rick Bayless and, on occasional episodes, his daughter Lanie Bayless. The show is distributed to public television stations by WTTW and American Public Television and also airs on PBS's Create channel, with reruns on ABC's Live Well Network digital subchannel.
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.
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Most mole sauce recipes include chiles, seeds or nuts, and dried spices, and many include fresh or dried fruit for sweetness and chocolate for complexity. ... 12 Delicious Mexican Chicken Recipes ...