Preparation info
  • Makes about

    8 cups

    • Difficulty

      Medium

Appears in
Oaxaca: Home Cooking from the Heart of Mexico

By Bricia Lopez and Javier Cabral

Published 2019

  • About

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.