Difference between two general techniques for preparing mole rojo
A survery of online recipes reveals two general ways to make Mexican mole rojo: (1) first, prepare a paste from the chiles which is then refried separately from other ingredients; and then simmer everything together with the addition of broth; ... or (2) stew the chilis together with the other ingredients before they are pureed. I am curious about the differences, advantages, and disadvantages of these general approaches.
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