Cooking



In Zarela Martinez' wonderful book The Food and Life of Oaxaca she describes Oaxaca as the "The land of seven moles." They range from green chile mixtures to red sauces with herbs, many different red chiles and even nuts ground up to thicken the sauces. They are used for fish, poultry and meats. They may contain a minimal amount of ingredients or an abundance of different ingredients, or from lots of vegetables and no meat to mostly meat and a few vegetables, or from street food to marriage festival dishes.


ChileBoss™ has taken the hours of preparing a mole, put it in a jar and simply handed you the start to great cooking. Add it to any stew you have in mind. Or add ketchup, molasses and hot peppers and you have a great BBQ sauce or a simple a braising sauce for vegetables or fish. Make mashed potatoes from freshly made baked potatoes and add cheese and Chileboss™ Mole, put the mixture back into the potato skins and bake it again until crisp. Twice Baked Potatoes!!

 

 


Cooking
WATER, TOMATOES, TOMATILLO, ONION, VINEGAR, ANCHO CHILES, MULATO CHILES, RAISINS, BEETS, YUCCA, CELERY, CONTAINS 2% OR LESS OF:PLANTAIN, OLIVE OIL, SUGAR, CARROTS, GARLIC, DRIED GUAJILLO PEPPER, SPICES, SALT, CITRIC ACID, TOASTED CHILE PEPPER SEEDS.
Cooking
Cooking
Share
  
                       Copyright 2015 | ChileBoss™ | Powered by Networked Politics