Authentic Mexican by Rick Bayless; Deann Groen Bayless; Christopher Hirsheimer

Author:Rick Bayless; Deann Groen Bayless; Christopher Hirsheimer
Language: eng
Format: mobi
Tags: food:cookbooks
ISBN: 9780061854989
Publisher: HarperCollins
Published: 2007-03-22T10:00:00+00:00

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Simple Red Mole with Meat, Fowl And Fruit

SIMPLE RED MOLE WITH MEAT, FOWL AND FRUIT

Manchamanteles de Cerdo y Pollo

The Oaxacans claim it as one of their seven moles, and the books list it in chapters about Guadalajara. But the only place I’ve eaten it with regularity is Mexico City. Wherever it comes from, it’s always very popular with my guests: light, mild chile sauce seasoned with black pepper, cloves and cinnamon, then simmered with fruit.

I’ve chosen this recipe, based on one from Tradiciones gastronómicas oaxaqueñas, because it is simple and delicious and it makes a very good buffet dish. If you’re not planning to set the dish out as the main offering on a buffet, you could serve it with a salad, after appetizers of Deep-Fried Masa Turnovers (Quesadillas, and before Mexican Rice Pudding or Flan.

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