Oaxacan Black Mole: Mole Negro

By Manzanillo Sun Writer from the August 2013 Edition (chef Emeril Lagasse courtesy of Food Network, Emeril Live) Total Time: 2 hr 45 min Prep: 30 min Cook: 2 hr 15 min Yield: 10 to 12 servings Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/oaxacan-black-mole-mole-negro-recipe/index.html?oc=linkback Sauce: 1/4 pound chilhuacles negros or guajillos 2 ounces chiles pasillas (Mexican, not Oaxacan) […]

Continue reading