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[DEV] The Spice House
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Mulato Chiles

This sweeter cousin of the ancho chile has a flavor that includes just a hint of licorice. Created from poblanos that are left to ripen to a rich, brown color before being dried, these Mulato Chiles can be used in mole, or even rehydrated, stuffed, and pan-fried.

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Turkey with Poblano Mole Sauce

Turkey with Poblano Mole Sauce

Desserts Latin America & Caribbean Mexico Poultry + 1 More

This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook by Susana Palazuelos. Making mole from dried chiles takes time, but is well worth the effort. Mole's...
This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook...
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