To say that the thought of making molè sauce has struck fear into my heart since I first tasted it in 2006.  Is.  Well.  An understatement.

In reality, I have lived in mortal terror of this rich and complex entity (and trust me, this sauce is an entity if ever I’ve heard of one.) ever since one fateful night out in Boston when my college roommate convinced me that my life would not be complete without it.

Actually, she told me to stay away from it at all costs (she had had a bad experience with homemade mole` a few years earlier and had reportedly been scarred for life).  And so I, in true Joanne fashion, forged ahead and ordered it, completely unperturbed by the mass of brown goo that arrived in front of me a mere twenty minutes later.  I mean, how is a girl going to achieve her goal of eating the world if she shirks at every mass of brown goo that appears in front of her.  Really.

Suffice it to say that after one spoonful, the thick sauce coating my tongue with its bitter sweet savory spicy mix of chiles, raisins, nuts, and chocolate.  I was hooked.


So, you ask.  What has kept me from making it these past four years?  What, pray tell, could the girl who has conquered pierogi, homemade pasta, and pulled pork (sigh.  pulled pork.) have to fear from a sauce?

Was it the twenty plus ingredient list?  The multiple hours of cooking?  The prospect of potentially letting down an entire nation of devout mole` lovers with some kind of subpar rendition of Mexico’s most celebrated cuisine?

No, no, and, well.  Kind of, but mostly no.

In actuality, what has kept me from taking on the tremendous endeavor that is molè making.  Is the legend behind the sauce.  There are a few actually, and while its origins are shrouded in a dark and hazy history, the one consensus that all of them come to is that the awe-inspiring and counter-intuitive combination of ingredients that come together to make mole` what it is.  Is nothing less than an act of god.

Now I don’t if you know anything about Montezuma, the god of the American southwest and protector of all things Mexican.  But he was one wicked immortal.  And by wicked I mean vindictive, tyrannical, a force to be reckoned with.

And so it is fear of incurring his wrath that has kept me out of the kitchen all these years.

Until now.


When I saw that the next challenge for Project Food Blog was to recreate a classic ethnic dish, I immediately knew that molè was the one I wanted to conquer.  I felt like I had finally built up my cooking prowess enough so that I would make something that Montezuma would be proud of.  Or, at least, wouldn’t strike me down dead for.

Plus, according to Wikipedia (a most trusted and revered source amongst students and food bloggers alike), molè was the first international dish created in the Americas, as it contained ingredients from three continents – the Americas, Europe, and Africa.  And what is food blogging about, if not bringing people together; bridging cultures through the sharing of food.


And so on one fateful Monday evening of last week.  When I should have been learning all of the different ways that the cerebellum acts to modulate and coordinate balance and movement.  I set to it.

Spices flew.  Nuts were ground.  Spoons were licked.  And I’m pretty sure every ingredient somehow managed to find its way into my hair at one point or another because I smelled like mole` for days afterward.  Or maybe it was just that some of it ended up on the ceiling.  Hmm.

It was a trying and arduous experience.  But after over an hour of simmering, when I tasted the concoction that I had been vigorously stirring at ten minute intervals, kind of worried that the whole thing was going to be a bust and that I had wasted a few hours of my life for naught.  I was transported back to that fateful day in 2006, the day that started it all.

And yeah.  It was worth it.


Butternut Squash Enchiladas with Red Molè Sauce
Serves 4, adapted from How To Cook Everything Vegetarian

1 large butternut squash
3 tbsp almond milk
7 mild to medium dried chiles, I used a mix of pasilla, guajillo, and ancho chiles, soaked in boiling water for 10 minutes, deseeded, and chopped
1 cup assorted nuts, I used a mix of pecans and almonds
2 tbsp tahini or sesame seeds
2 tbsp unsweetened cocoa powder or chopped unsweetened chocolate (I used the latter – more authentic!)
1 small onion, chopped
1/2 head garlic, peeled
2 plum tomatoes, cored
1 slice thick white bread
1/2 quart vegetable stock, plus more water as needed
2 tbsp neutral frying oil
2 bay leaves
1 cinnamon stick
1 tbsp ground cumin
1/2 tbsp ground allspice
1 tsp anise seeds
salt and freshly ground black pepper
brown sugar, as needed (I used 2 1/2 tbsp)
12 small corn tortillas (plus a few extra, just in case)
1/4 cup crumbled queso fresco (omit if vegan)
chopped fresh cilantro

1. Preheat oven to 400.  Cut butternut squash in half and de-seed.  Place it cut side up on a baking sheet covered in aluminum foil.  Put it in the oven and bake for 45 minutes to an hour, or until fork tender.  When done, remove and allow to cool.  When cool to the touch, scoop the flesh into a large bowl.  Mash using a potato masher, adding in almond milk as needed to smooth it out.  I added about 3 tbsp.  Add salt and pepper to taste.

2. Put the chiles, nuts, tahini, chocolate, onion, garlic, tomatoes, and bread in a blender or food processor. Add just enough veggie stock so that the machine won’t burn out on you without actually blending or processing anything.  Process/blend until pureed.

3. Heat 2 tbsp oil in a large pot over medium heat.  Add in the pureed mixture along with all of the spices.  Sprinkle with salt and pepper, not TOO much.  Just enough to bring out the flavors in the pot.  Cook, stirring frequently and scraping the bottom of the pan, until it begins to turn color, about 3-5 minutes.  Turn the heat to low, and cook, stirring occasionally, until the mixture is deeply colored and almost dry, about 15-20 minutes.

4. Turn the heat back up to medium-high and slowly stir in the veggie stock.  Bring to a boil, then lower the heat and bring to a barely bubbling simmer.  Cook, stirring occasionally, for an hour or so until the sauce is thick and smooth.  Taste for seasoning, adding salt, pepper, and brown sugar as needed.  Remove the cinnamon stick and bay leaves and keep the sauce warm.

5. Preheat the oven 350.  Spoon a thin layer of the mole into an 8×8 or 11×4 inch pan.  Place the corn tortillas, about 4 at a time, between two damp paper towels in the microwave.  Microwave for 30 seconds.  Alternatively, you can fry them until softened and pliable, about 10 seconds each.

6. Spread approximately 2 tbsp of the butternut squash mash into the center of each tortilla, roll tightly, and put them in the baking dish, seam side down.  Repeat with all of the tortillas.  Cover with another layer of red mole sauce.  Bake for 25 minutes.  Sprinkle with queso fresco and cilantro.  Serve with extra mole sauce.

Thank you all so much for your support!  It is due to all of your votes that I made it through round 1 of Project Food Blog.  This is my entry to Project Food Blog Challenge #2!  Voting begins tomorrow so if you like what you see here at Eats Well With Others, go over and show your love!

This is also my entry to this week’s I Heart Cooking Club and to Food ‘n Flix the first movie for which was Chocolat!  I am also sending it to Meatless Mondays!

Please remember to submit your recipes for Regional Recipes: Japan by September 30th! 


You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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117 Responses to Butternut Squash Enchiladas with Red Molè – Project Food Blog Challenge #2

  1. elra says:

    You deserved it Joanne. Good luck with this second project !

  2. Little Inbox says:

    Hmm…it must be flavorful with tons of herbs in it.

  3. Lea Ann says:

    Congratulation on making it to Round 2. Never doubted that. I’ve never made or had mole sauce. This recipe looks like a fabulous explosion of flavors Joanne!

  4. megan says:

    Very impressive – and quite tasty looking.

    Congratulations on making it to round 2!

  5. Congratulations!
    Red mole sauce? That looks and sounds totally sexy!

  6. way to go! I love mole too, but like you, am way too intimidated to make it myself. The goya paste isn’t bad. Not that you need that anymore since you’ve gone and made the stuff yourself.

  7. Kristen says:

    It’s so much fun to read how people arrived at their challenge dish. I am glad you conquered your fear of Montezuma!

  8. Congrats on advancing to round 2. We knew you could do it! These enchiladas look amazing. The mole sauce must add so much flavor. Chocolate, spices and butternut squash with a blast of carbs. Love.

  9. Amy says:

    I’ve never heard of this! And I have the nerve to call myself a food blogger. Sheesh. But ya, just look at that bizarre long list of ingredients – bravo, J. Can you say Round 3? I think soooo.

  10. This is amazing! That is one long list of ingredients but I can see it’s worth it! I love mole sauce and have made it once (but it was a lame version). This looks perfect! I’m glad you conquered your fear!

  11. I shuddered just reading the title… Mole is something I look at once a month, ponder it and put it off till the next month.


    Bold of you to make it on Monday when the results for round one were not in til Friday… So, when have you scheduled your luxury dinner party?

    And of course, will be back tomorrow to vote for you

  12. Faith says:

    Wow, Joanne. You are totally my hero. I really need to take a lesson from you and tackle my food fears! (I just need to say that I’m still in awe of your homemade pierogis!) Your mole is seriously impressive!

  13. Alisa says:

    Another amazing recipe and post – I will be voting for you! I haven’t had mole in years, but boy does it look good.

  14. Megan says:

    Congratulations on triumphing over the Gods and creating some tasty mole! Your recipe sounds amazing and I am afraid I will now have to try and take the plunge into creating mole myself. I just conquered my fear of making baklava and it turned out delicious. Always worth the extra effort!

  15. Mary says:

    This really does look amazing, Joanne. You are fearless – at least in the kitchen :-). I’m sure this will be well received in the competition. How can they not love you? Blessings…Mary

  16. Kat says:

    Oh my goodness…that looks incredible. I, too, am intimidated by mole! This might just be the recipe I need to finally give it a shot. Thanks! 🙂

  17. wow this looks awesome! i am definitely too freaked out to try it…the samosas i made for this competition wiped me OUT! but the next time you make it…i will be HAPPY to help you consume the product 😉 Congrats on getting to the next round, and you can count on my vote!

  18. Way to go Joanne. This classic is a winner in all of our books. I look forward to seeing you rise above the crowd in the Foodbuzz challenge and becoming the next Food Blog Star!!

  19. Beautiful! I have never tried molé before, let alone made it. It is on the list! Great job, Joanne, way to conquer your fears!

  20. Excellent! It sounds divine and I just wish I had come over for dinner when you had it!

    What is neutral frying oil? Never heard of it.

    You’ll be getting my vote, I wish you well!

  21. Bravo, Joanne!! You’re truly a brave food blogger!! Your recipes always look interesting and impressive to me. No exception for this mole making. 😉

  22. This is indeed a daunting and exotic dish! I’m glad you chose something so daring. I looked over the gajillion ingredients in this recipe, and surprisingly I have most of them in my pantry, I’ll have to try it out.

  23. Kelsey says:

    the mole sauce is SOOO LOVELY!! i didnt make it to the second challenge which i realize is because i didnt link to their site and remind people to vote, which sucks!! but im gonig to be voting for you cuz u deserve it!!! <3 this looks awesome joanne!!

  24. Louanne says:

    Looks so delicious, Joanne! I’ve eaten mole’ before, and I loved it, but I’ve never made it. Awesome choice for the 2nd challenge!

  25. Ameena says:

    Mole will always have a special place in my heart – but not special enough that I would ever venture to make it! I’d just have no clue where to even start. But your recipe looks delicious, authentic, and not too complicated! You rock Joanne!

  26. This is awesome! It looks so good, I could eat it straight outta the bowl, no enchiladas needed of course. You’ve got my vote fo’ sho’ 🙂

  27. Chris says:

    A woman who’s hair smells like mole? Now THAT is sexy!

    I haven’t made a mole yet either but it is on my short list. Yours looks great. I’ll vote for you tomorrow if I remember. My cranial nerve has been acting up for about 9 years and 364 days.

  28. Very different & nice,am yet to try butternut squash…may be i can start with this one…

  29. Simply Life says:

    wow, nice work! this is impressive!

  30. Mo 'Betta says:

    very interesting! I never knew exactly what mole sauce was…and now I’m intrigued! Not that I’ll be attempting to make it…

  31. Katerina says:

    I voted for you the first time and I will do it again this time. Not only do I love what you present in this blog, but I like your humour. I love people who dare making fun of themselves. It shows bravery and self awareness. You know my love for Mexican food so I wouldn’t say no to this beautiful dish.

  32. That Girl says:

    I love mole so much I don’t even mind that it makes me cough while I make it from the spice!

  33. monicajane says:

    love mole…will need to cross that road myself soon…never made it before…

    yum…you continue to inspire me

  34. Monet says:

    I want to make this for dinner now. Great entry for a contest that you will surely succeed in. I have never made my own mole sauce (I’ve been a bit intimidated myself) but now that I’m seeing this recipe…I want to change that!

  35. Elizabeth says:

    I’m scared of making mole, too. I’m afraid I’d compare it too much to the mole I had at Frontera Grill in Chicago and be disappointed no matter what. I keep telling myself I’m going to breakl down and try it some time, but I know if I’m being honest with myself, I never will.

  36. Such an interesting recipe and packed with flavour! Good luck with the competition!!

  37. Wow! This looks fantastic. Thanks for sharing and good luck with round 2!

  38. doggybloggy says:

    hole’ mole’ ethnic excitement…looks good.

  39. Chef Dennis says:

    you own my heart with that mole!! I remember my grandmother making mole, how I do miss it!! Your dish is perfect, a great balance of flavors and it looks to die for!!! Your images as always are stunning!
    Good luck in the FB competition!

  40. Stella says:

    Ooh, I’ve never made mole either, Joanne. I love it though. Yours looks excellent-very rich. And I’m glad you found a way to travel back through time that doesn’t involve a Delorian (smile)…

  41. Tasha says:

    This comment has been removed by the author.

  42. Tasha says:

    Sounds delicious…but then you had my interest at “butternut Squash Enchillada.” The red mole sauce must make it something really amazing. Congrats on making it to round 2.

  43. Pierce says:

    Awesome Joanne! You should be proud. Great looking mole and of course we’ll be showing you the love :0

  44. Isn’t it weird how we can smell the food we cook on ourselves for days? Kind of gross, but kind of intriguing lol.

    This sounds absolutely fantastic! I love mole sauce, and this version sounds great!

    Congrats on making it through to round 2!

  45. Kerstin says:

    Love this – I’ve always been a bit scared of trying to an authentic mole too! Can’t wait to vote!

  46. Wow, an excellent job with the mole – it sounds very authentic and flavorful! Good luck, will vote for you tomorrow!

  47. Ms. Meanie says:

    Joanne!! I know I have been MIA forever, but I just wanted to stop by and say hi! I have been checking up on your posts this whole time, just have had no time to comment. You have made some delicious looking things…as always. Congrats on moving to the next level of this challenge. I am so out of the loop on food blogging, I didn’t even know about it until last week. Anyway, I hope everything is going well with blogging, school, life in general. I hope to be back to blogging soon…I miss it so much!

  48. tigerfish says:

    I am embracing butternut squash right now but I have not tried mole before. Congrats on going to Round 2. 🙂

  49. I never would have thought of butternut squash in an enchilada/taco/burrito but it sounds really good! Good for you for tackling the mole. I certainly would not have had the guts for it. I’ll let you do the mole-cooking and I’ll do the eating. 🙂

    I wish USB had a twin or something — you would be the first person I would set him up with! You will find the love of your life one day soon. I know it. You’re too awesome not to! 🙂

  50. Shannon says:

    oh wow, what an entry!! and you know what? i don’t think i’ve ever tried a mole… but i want this in my belly. now.

  51. Ian Low says:

    it looks yummy and yeah, intimidating too … hehe

    thanks for visitin so often on silverchef, really appreciate it

    if u ever come to singapore, you must look me up yeah? u sound like such an interesting and nice person 🙂

  52. wow great sauce but your a fab and adventurous cook all the best for round two lol Rebecca

  53. OohLookBel says:

    Go Joanne! Well done on making it to the next round, and good luck. This mole looks incredible, and I know the chillis are mild, but they look deadly 😛

  54. Velva says:

    Mole torments me. You have an adventurous spirit taking on the challenge of mole-Damn, what fine job you did too. Awesome.

    Congrats for making to the next round. You will have my vote.

  55. Joanne, congrats on making it through Round #1…but really, I am not the least suprised. Nice entry for round 2, making moleh from scratch makes this an awesome entry!

  56. I can just imagine all of those flavors together- amazing! I’ve never attempted a sauce like this, but I’m saving your recipe just in case I get adventurous. I have plenty of winter squash! Good luck in the competition!

  57. Debinhawaii says:

    I wish that there were smell-a-vision and taste-a-vision on my computer for just these type of posts. 😉 It looks delicious and a perfect entry for round 2 of PFB. Great job! 😉

  58. pajamachef says:

    would you believe i’ve never had mole? i never was quite sure how i felt about it… but now i want to try it. i love butternut squash, btw!

  59. Vivienne says:

    interesting streak of brown goo across your plate lol. never had it before so i won’t judge hahaha…looking at the ingredients…it looks tastyyy..too bad there are hardly any mexican food where i live.

  60. Kim says:

    Joanne- I’m amazed that you were able to tie in the challenge with IHCC and Food ‘n Flix. That is some multi-tasking!! I love mole too, but have only made a quick version of it. This mole is a major version in every way. So many spices, textures and flavors added into one glorious sauce. I can imagine how well it paired with the butternut squash enchiladas. You really knocked it out of the park (and onto the ceiling) with this one – LOL!
    So glad you made it into the next round. You can always count on my vote!

  61. sophia says:

    Of COURSE you’ll come up with a kick-ass dish. One that incorporates butternut squash. DUH. This is just so YOU, Joanne, and I love it almost as much as I love you!

    Hopefully I can trail along with you into round 3…

  62. Catherine says:

    Congratulations on making it to the second round honey!! I am so happy for you!
    This dish looks like its just exploding with great flavors. Very mouthwatering and delicious!
    Good luck with the challenge, it looks like you’ve created a real contender!

  63. LimeCake says:

    wow mole! i’ve never tried mole, let alone made it. this look delicious!

  64. I’ve seen and heard of moles but have never tried one – this looks fantastic. One more thing to put on my “must try” list. Good luck with round 2 – I’ll be voting for you 🙂

  65. Barbara says:

    Wow. I am impressed! I’ve done a half-assed mole but never one like this!
    Great work and congratulations good luck with Challenge #2!

  66. I admit it, I’ve avoided mole b/c of the reported time commitment. But it seems very do-able! The flavor combination totally makes it worth it! Chocolate in the main course? I’m in! I’ll definitely vote for it! 🙂

  67. girlichef says:

    Awesome job, Jo!!! You know I love me some molé…and I can imagine it pairs perfectly with squash. I’ll definitely pair those up next time I make some. You know you’ve got my vote…and awesome tribute to Chocolat, as well!!

  68. Biren says:

    I did not realize there are so many ingredients in a mole. Sounds delicious though with the butternut squash. All the best for round 2 of PFB.

  69. Victoria K. says:

    These look fantastic!! Good luck in round 2! 🙂

  70. Hannah says:

    And here I thought I’d already made butternut squash in every way imaginable- This looks so completely unique, and utterly delicious! A much more spicy approach than my norm, but it seems like a great change of pace.

    Good luck on the blog challenge!

  71. This looks absolutely amazing!! I didn’t realize it was so difficult to make either, but it looks like you’ve mastered it 🙂 Also, wasn’t this more fun than learning about the cerebellum?! Tastes better too.

    Can’t wait to see you in round 3!!! Yay! :):)


  72. Foodjunkie says:

    I am so happy for you! Great recipe BTW. I have a squash lying around, perhaps I’ll give it a try.

  73. Ashlee says:

    definitely making this next week with a squash from my garden! voted for you 🙂

  74. Pam says:

    I’ve had mole once and it wasn’t a good experience. I’ve wanted to try it again but have never had the guts to make it myself. This recipe looks like a winner! I am off to vote for you.

  75. janet says:

    Ooh! This looks fabulous. I already had your butternut squash peanut mole on my list to make next month, but this one looks great too! Chocolate.. mmmmm…. 🙂

    Good luck with your blogging challenge. 🙂

  76. Talk about flavor-packed! This looks awesome, Joanne.

  77. Marija says:

    Another winner Joanne! Got my vote 🙂

  78. Awesome! This looks great – intimidating – but great!

  79. What an excellent dish! Looks and sounds like the most perfect combonation of flavors. Beautiful pix too. I’m so glad I happened across your blog! I look forward to reading more of your posts. Good luck on the fb challenge, you have my vote!

  80. Ann says:

    You go girl! Nothing like some pesky Montezuma dude to stop you from trying this sauce! I was more intimidated by Chef Rick Bayless saying on Top Chef that there were very few people who actually knew how to make mole CORRECTLY.

  81. Good job not only making it to round #2 but conquering a longstanding fear! =) The results look incredible.

  82. Karen says:

    Love mole! You’ve got my vote – good luck 🙂

  83. You’ve got a vote from me, Joanne! Great work!

  84. Lori says:

    Holy Mole! (yeah, corny… I’m sure someone else already commented with that) but WOW! This looks absolutely amazing! I NEED to make this asap!

    Thanks for the recipe and GOOD LUCK!

  85. Eliana says:

    You seriously need to start posts with as much deliciousness as this with a FOOD PORN alert!

  86. Dawn says:

    I am all about the butternut squash! Gorgeous!

  87. Deborah says:

    Wow – that looks absolutely amazing!!!!!

  88. Jess says:

    Guh, mole. Too amazing for me to handle, so I buy it in a jar (the one I get is actually pretty good, but I still feel like a cheat for using jar mole). But now I see an actual recipe… I have pretty much all of those ingredients in the kitchen. Hmm, hmm…

  89. KELLY says:

    Great post!

    I thought about making mole for my second post, but I decided to make pho instead.

    You’ve inspired me to try this sometime, though!

    Sounding My Barbaric Gulp!


  90. WOW! Oh WOW! I’ve always wanted to do a mole…still haven’t. You definitely deserve my vote.

  91. Jo jo, Congrats on advancing to round two, though I never had any doubt! I adore that you took a traditional recipe and spun it on its back and tickled it’s tummy with unique flavor combinations! You also made me laugh as usual and I will hop over to foodbuzz and give you some foodie love and another shout out on the thoughts on friday link love at a moderate life! 🙂 Hugs! Alex

  92. Reeni says:

    I love, love, love that you made this with butternut squash! Totally divine! Lots of luck in this round – you have my undying support all the way to the very end!

  93. Cara says:

    And here I thought we had so much in common – we even fear mole for the same reasons.


    Well, I fear mole for your first set of reasons and never knew about the second. Thank you for sharing all that cool mole history!

    And please tell me, where did you have this fabulous mole in Boston that kept you dreaming of it for so long?

    Off to vote – this sounds spectacular.

  94. Elizabeth says:

    My favorite recipe type — meatless and magnificent. The co-mingling of chilis and chocolate is so suggestive . . .

    You have my vote, Joanne!

  95. Natalie says:

    I can’t believe I’ve never had mole sauce before. Anything with butternut squash is good in my book though…take a break from your studies and come make me this!?! 🙂

  96. Beautiful dish! Good luck with Project Food Blog. What an amazing competition!

    I’m sad we couldn’t catch up before I left the city. We must remedy this somehow.

  97. Mole is definitely a nice mish mosh of ingredients, but that’s the best part–that complexity of flavor. G’luck! And you got a vote for sure.

  98. Jeremy says:

    Oh. My. God.


    I wish it was acceptable to send food via mail, cuz then I’d mail you some money in exchange for lots and lot of this. :]

  99. Beth says:

    That looks so good! I love your invocation of Montezuma. Looks like he was smiling on you! Glad it worked out so well.

  100. You definitely have my vote. I am ready to eat anything with cocoa and find this red mole most appetizing!!

  101. You deserve to go all the way. You do amazing things with food.

    Thanks for linking this MMM. Now, I have that amazing food on my blog, too.

  102. Oh gurl, i tell u , u ‘ll be a star and sooonnn…jus voted and believe am tryn so for so many hours, my page jus wudnt load!!

    And am thrilled to see the response here!!

    And let me tell u , u so deserve to win , lemme me give u a couple of reasons, lods of them!!

    If u making fantastic amazing dishes aint enuf, u are muc loved and popular ,and to top the list ,u have a v wonderful and kind heart!!

    I can vouch for that!!

    I am so so glad i met u and know u and will cherish so forever…ok now aint the time for mushy stuff…time for cheering the best of the best….hip hip hurray…for our dearest Joanne….go gurl…get them…looking foward to see u thru this challenge ,emerge a winner….

  103. Martha (MM) says:

    Perfect and wonderfully unique recipe for round 2! Good luck (((Hugs)))

  104. Daily Spud says:

    I tried to make mole sauce once. At least I think it was mole sauce but it was definitely a subpar recipe, so I have been wanting to have another go ever since. It looks like I just found me the recipe to try 🙂

  105. I make mole all the time, but yes, that first time was daunting!! Excellent job- I can almost smell it from here.

    I voted.


  106. That is a terrifying list of ingredients! That alone gets my vote. Also, I’ve never seen mole plated in such an attractive manner, great job!

    Lick My Spoon

  107. Marisa says:

    You are so awesome Joanne! I always walk away with a smile after reading one of your blogposts.

    Your mole looks glorious – chocolatey nutty spiciness? I’m in.

  108. Jeanne says:

    I’ve never tried molè but now I must. It looks fantastic! Excellent work on this challenge, you earned my vote!

  109. Hooray for Mole! Your blog is beautiful 🙂

  110. Mmm that sounds sooo appetizing! I’m glad that you decided to just go ahead and do it 😀 I agree with you on so many points in this post.. especially about sharing and bridging cultures together.

    XOXO best of luck! You’ve got my vote!

  111. Great post! and congratulations!!! I just came across this, and fell in love with the dish, and in awe of you! I love making mole chicken enchiladas, but have never made the mole, just bought it in a jar and rehydrated. I take this as a personal challenge and will try it soon! Great post!!!


  112. sweetlife says:

    awesome Joanne, montezuema would be pruod..love the pic of the chiles…good luck in the FB contest


  113. I’m not sure that I have ever tried mole sauce but you’ve definitely convinced me that I should!

  114. Hi Jo jo, just wanted to let you know, and I tried to post this three times so if you get doubles, I am sorry, that I am doing a Tackling bittman roundup this week of exotic takes on his recipes and I am featuring this hot little number! Hugs! Alex

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