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8 cups
Medium
By Bricia Lopez and Javier Cabral
Published 2019
There is a joke that goes around that Mexicans can’t eat anything without dousing it in lime juice. For, me this mole is that dish. The lime adds so much to the toasty, bitter flavors of this mole made from borderline-burned ancho chiles. I usually eat this savory mole with chicken and a side of raw serranos in lime juice and sea salt. It’s a flavor bomb.