The mole

We got a new shipment of jarred sauces from Mexico in the commissary last week. One of them was for mole, and I couldn't resist. Andi and I both love chicken mole, but I do not have the energy to make it from scratch. Apparently it is quite the process, and more than 4 spices is seriously gourmet for me.

Luckily our wonderful, sweet and beautiful Yolanda, also our bestest Mexicita and resource for all things Latina, said that this jarred sauce is the next best thing to home-made, so we bought it and tried it today, and it is eyes-rolled-back-into-your-head good! Can you get La Costena's mole sauce in a jar in Oregon? If you can, then maybe I will ask you to send it to me soon, if the commissary stops carrying it.


So you just need to boil 2-3 chicken breasts in about 1 litre of water, use half a litre of that water and put it into a pot with the entire jar of mole sauce and wait until the sauce is melted through and heated. Shred the chicken and add to sauce. Then EAT!

After spicy mole, spicy mexican rice and spicy refried black beans...a glass of Gelber Muskateller is a necessity! Tomorrow...Indian Tikka chicken with garlic naan!