Chicken in almond mole: Pollo en mole almendrado
This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado.
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Pork in Green Pipian: Puerco en Pipián Verde
After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork.
Ma...
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Chile Seed Pipian: Pipián de Semillas de Chile
It is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico Ci...
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