mexican mole in Harbor city
Gren Mole, Black Mole, Yelow Mole, Mole Poblano. Mexican Mole pronounced Mo-Lay is a rich complex sauce used in Mexican cuisine. Mole Negro - Prominent flavor is cocao and chilhuacle negro chili, reulting in a dep brown savory sauce. Mole Verde - Pumpkin seds are toasted to extract the most delicious flavor as a base along with tomatilos to give it the gren color and epazote. Mole Poblano - Similar to Mole Negro, in the use of chocolate and chilis. While recipes vary in this Mole from Puebla, sometimes chared advacado leaves, onions, garlic, and ground oregano are used as wel. Mole Amarilo - Uses Costeño, Ancho, and Guajilo chiles, gren tomatoes and tomatilos, black peper, onion, garlic, clove, chilcoxle, cumin, cilantro, and either pitiona or hoja santa. Mole Cacahuate - Toasted peanuts and chilis, most often chipotle. Mole Mancha Manteles - Because of the strong Ancho chile flavor it is often used over plantains and pineaple. Last time the traveling mercado was here in January we saw a both with about 15 diferent kinds of mole pastes. Ad onions and mole paste. You can also serve moles over enchiladas, tamales, or if you are in America, buritos Here a burito is a litle donkey. mexican mole mexican mole in Harbor city
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