Oaxacan-style Mole Pt 2

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican	1	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

heat to medium-low and simmer uncovered, stirring often, for 30
minutes. Serve with chicken (either cooked separately or browned in a
little hot lard and added to the sauce to finish braising) and  sauteed
sliced plantains. (The mole is also good with turkey). Can be  stored
tightly covered in refrigerator for 10 days or indefinitely in
freezer.  Yield: 3 quarts  Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW
#DJ9159  Posted to recipelu-digest Volume 01 Number 262 by Peg
Baldassari  <Baldassari@compuserve.com> on Nov 16, 1997

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