Oaxacan Mole Negro: Sweet & Spicy

AzScott

Beli,

I'd love a copy of the "full recipe" if possible. I haven't had a good mole since culinary school about 11 years ago.

Thanks,

Scott

Beli

Welcome......Do you guys normally wear swimming trunks or you go skinny dipping ( I know it's spelt something like that)....you know......we want to keep the cultural shock to a minimum.... :laugh: :laugh:

Beli

Sure thing Scott, will gladly send it to you as well. Take care.

FlaPoolman

in their case I think they call it chunky dunk :laugh:

Beli

:laugh: :laugh: :laugh: :laugh:

Haggis

Wow, what a response you got!

I'd like the full recipe if you will send it!

fullerton at comcast dot com

thanks!

Beli

Of course. Will be sending it to you.

Egg-on-Medford

Possibly my favorite sauce of all--the smoky heat--I've only found a few good ones at Chicago restaurants.

So, if you don't mind, one more copy:

drkengoldberg@excite.com

thanks!

Beli

You got Mail!!!!!!!!!

Mr. & Mrs Potatohead

Bali:
So, I'm swimming through the thread (sorry, I’m a swimmer)and I see folk that want to use this as a sauce for chicken, pork or as an entrée it self. Yes, I did see the rice and fruit…But I’m wondering if there is more to the story.
With the history you had added in the post…I will ask: What, how, has this been traditionally served?