Preparation info
  • Serves


    as an entree
    • Difficulty


    • Ready in

      50 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Jacq: Mole evokes images of old Mexican women grinding spices and simmering chiles for days. While the chef in me loves the idea of cooking up an old family recipe for hours on end, the busy working girl was looking for a simpler process. This version allows the aromatics to cook and mellow slowly while you throw everything else into a blender. What you end up with is a sauce with all of the complexity and warmth of the traditional recipes in a fraction of the time. It’s wonderful on shrimp