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Foodie Friday: Mole Sauce

As the summer weather approaches, I start to cook large batches of things that are somewhat time consuming. Since many of us in the Pacific Northwest do not have air conditioning, summer is a time when we dread turning on our stove or oven. For me, this means at any given time you will find quarts full of various frozen sauces and stews that are all ready to use for a meal on the go. Since a lot of these recipes are so labor intensive it actually makes sense to double up the recipe and freeze the rest or give it away as gifts.

In the spirit of slow cooked eats I thought I would share my take on Mole, a delicious and versatile sauce that can be used in and on many dishes. Throw a few cups and some chicken broth in a crock pot, along with some cubed chicken or pork, and spend all day in your yard. When you come inside after a long day of yard work, dinner is minutes away with a quick salad, and some warm tortillas. This recipe can also easily be adapted for vegetarians by using vegetable stock instead of chicken and goes great with rice and vegetables. Enjoy!
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