Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Wednesday, October 19, 2011

The Case of the Leaking Mole

This is not the first time I have said it and it’s certainly not going to be the last. Mexican food in NYC sucks. There are a few places to get a decent taco but beyond that, it’s the pits. So on my last day in Mexico City, I stopped by a tortilleria and stocked up on a few kilos of tortillas. I was planning to leave it at that but en route to one of our clinics, I stumbled upon an elderly lady dishing up the most amazing tamales I have ever had. As I was devouring my tamal, she made me try a bite of her mole as she listed off the ingredients…sesame paste, cinnamon, countless varieties of chilies and of course chocolate. I was immediately smitten with her potent paste and despite images of mole exploding in my suitcase (which it did), I bought a bundle of it.
Mole is just one of those things that I don’t think I’ll ever attempt to make unless I happen to move to Mexico City and have access to all those fresh ingredients. (Yes, this is foreshadowing.)Reading through what looks like an authentic recipe is overwhelming!

As far as jarred brands go, Doña Maria mole is actually quite good if you doctor it up. This time around I had the real thing however and it was fantastic. All I did was boil up some boneless, skinless chicken thighs, pull them apart and mix them with a few spoons of the mole paste and the broth they were boiled in. With a few slices of avocado and some rice, dinner was served. And when I run out of the mole in my kitchen, I can start scraping out the insides of my suitcase.

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