Please don’t let the time requirement scare you away from making pork mole negro. In the case of pork mole, when you make braised pork shoulder, it takes a while for the fat to render down to juicy tenderness. Soaking dried chiles provides better flavor than using canned chiles. The reality is, a long simmering time is needed to create layers of flavor in the velvety rich sauce. This is slightly ironic, as making an authentic mole is a labor of love.Īlthough it may be tempting to use shortcuts to make the dish, I think you’ll find that the time required to make an authentic Oaxacan pork mole negro will be well worth it. If you search Google for pork mole, you’ll see that many of the recipes online are for “quick mole”. The mole negro (sometimes called black mole sauce) that’s featured in this braised pork shoulder recipe is, in fact, a chocolate mole. TRUTH– only 3 of the 7 traditional mole recipes are variations of chocolate mole. MYTH– All mole recipes include chocolate. There are 7 varieties of mole sauce, and while the ingredients for them vary, all include some dried chiles. Mole is a dish that originates from the Pueblan and Oaxacan states of Mexico, and it’s considered to be the national dish of Mexico. Make this Oaxacan mole negro recipe for a flavorful dinner!ĭo your taste buds tingle at the thought of melt-in-your-mouth, juicy pork dinners like cochinita pibil and smoked pork shoulder ?ĭoes thinking about ingredients like bittersweet chocolate and spicy Mexican chiles make your heart beat just a tiny bit faster? If so, then you are in for a real treat with this braised pork and mole negro recipe! My pork mole features pork shoulder braised in a dark, rich and spicy ancho chile sauce.
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