Smoked Chile Mole SauceMADE BY BUNCHES & BUNCHES IN PORTLAND, OREGON
Dinner: A Love Story says…
With chicken, shrimp or beans, a few spoonfuls of this sauce gets a whole dinner rolling.
Mark Slawson, the savory side of the Bunches & Bunches kitchen, doesn't get far into his day without asking "what's for dinner?" Here at Mouth, we agree, and our weeknight dinners have gotten an easy boost from Mark's rich and spiced mole sauces.
This smoky-sweet sauce tastes like the labor of love that it is: Mark imports smoked pasilla chiles from the Mexican state of Oaxaca and simmers them for hours with other chiles, tomato, onion and spices. We're head over heels.
tip of the tongue
Top warm corn tortillas with shredded chicken, cooked shrimp or black beans cooked in Smoked Chile Mole Sauce, garnish with fresh cilantro, thin-sliced radish and cotija cheese or a dollop of sour cream.