© 2012 Maren Caruso
“In this simple mole, deep-flavored ancho chiles balance the sweetness of the fresh fruit that forms the base of the sauce. The name means ‘tablecloth stainer,’ a tribute to both the gluttonous abandon induced by the luscious sauce and its deep red color. The recipe calls for chicken, but you can cook the sauce without the meat (using chicken broth for the best flavor) and serve it with roasted vegetables, turkey, Cornish hens, duck, tamales, or pork carnitas instead.”
