The famous mole poblano of Santa Rosa (El famoso mole poblano de Santa Rosa) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Maryvelasquez on January 27, 2015

    This is an excellent, classic, Mexican mole. It has some kick, but is supper flavorful. I only added half the sugar, then tasted to see it needed anymore. It didn't. But I guess it depends how sweet you like your mole.

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