Mole. That’s pronounced something like mo-lay, not mull. Instead of something gross (supermodel exempted), it’s actually something very good.
It’s a Mexican sauce. If you’ve never had a good mole, you’re missing out. The mole I made today was….. disappointing, but it was the first attempt, and I didn’t really follow a recipe. It started out with some really good things. The toasted ceylon/cloves/sesame seeds smelled fantastic.
I prepared dried chiles the right way (destem, deseed, roast, and soak), charred my red bell peppers and peeled them. It seemed like it should have been better.
However, a long, slow simmer improved the flavor. Will have to try again, probably from a tested recipe, eh.
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I was inspired to try this after eating at MesoMaya, a genuine Mexican/Mayan restaurant in Dallas. I’ve only eaten there once so far, but it’s so good.