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Mole Rojo de Semilla

$ 2.00 USD
Danny Mena
Now that people are going back to the kitchen, tackling a mole is something that I am excited about getting people to understand, as it is not that hard, just takes a little time and patience. This mole is quite easy to prepare, but is incredibly complex. Much of that complexity comes from using the chile seeds, which are usually discarded. Their natural oils give a rich and subtly nutty character to the sauce, somewhat akin to what pumpkin seeds do in pipián sauces. Enjoy with arroz blanco, check out the Tortillas de Maiz recipe for hand-made corn tortillas as well!
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