Chicken with Mole Negro
“The process of making homemade mole negro is intense,” says TV chef Marcela Valladolid. “You dry the chiles yourself; you grind all the nuts to extract the oils. But I know no one, including me, is going to grab a mortar.” So she makes this thick, spicy sauce with three store-bought nut butters instead. It’s great with chicken and pork. Slideshow: More Mexican Recipes
January 2015