Mole Negro
 

Has anyone in our group actually made Oaxacan mole negro from scratch?

How did it taste, and if it tasted authentic, whose recipe did you use?

Thanks.

I am creating a spreadsheet comparing the ingredients in various mole negro recipes.

Somewhere, and I just checked, I can't find it, Rick Bayless has in one of his cookbooks, a recipe for Mole Negro Oaxaqueno that is outstanding... the only problem with it, is that it's got some ingredients that outside of Oaxaca are hard to find, and I'm told that using a cazuela (one of those clay pots) improves the quality of the sauce)


I just did a search and hoped to find the recipe - this one comes close to Rick's recipe:

http://www.worldonaplate.org/world_o...holy_mole.html

It wasa lot of effort making the sauce, but it was really delicious...