Today is Holy Mole day and we're having chocolate with our food. Mole, pronounced MO-lay, is a wonderfully rich sauce made with chiles, cinnamon, chocolate, and many other spices and ingredients. Making mole is a time-consuming labor of love, but is totally worth the effort.
Do you ever wonder about the origin of certain foods? Legend has it that a group of nuns invented mole with the help of angels to create a special meal for a visiting archbishop. If you want to read more about the origins
of mole and to find some great mole recipes, visit Mex Online.
If you want the great taste of mole, do as I do... cheat. You can either make a simplified version or let someone else do all the work while you enjoy the mole. A brand that I recommend is Dona Maria Mole, available in the ethnic section of your local grocery store. Mole tastes wonderful on many dishes and is served on festive occasions. I think the birthday party for my cookbook
is a festive occasion, so we're serving mole today.
Teresa, Mexican American Border Cooking, brought Chicken
in Mole to the Fiesta today so we could all enjoy her chocolate chicken.
A while back on Cookbook Cuisine, I made a Chipotle-Mole Chili for my Chili Cook-Off Challenge. It was the best chili I've ever had. Speaking of chili, we're having a Fiesta Chili Cook-Off on the 21st, so if you're in the mood to make chili, please click the link to find out more about the chili cook-off.
I'm not the only one who loves a mole chili. Robin Miller, Food Network, made a Quick-Fix Chicken Chili Mole.
Paula Deen, Food Network, came to my Fiesta today, bringing
a Quick Chicken Mole to share.
If you want to make mole from scratch, with a little help from Emeril Lagasse, Food Network, check out Tequila-Marinated Chicken with Mexican Mole Sauce.
For the real deal, Rick Bayless, Tex-Mex Master, shares his secrets for making an authentic mole and brought Mole Rojo to share with all of us fiesta foodies.
Because chocolate is so good with so many things, we're having Churros with chocolate tomorrow.