Mole, a classic and complex Mexican sauce, is a notoriously time-consuming dish with a long history and huge variations in preparation.
So, if you're short on time and skills but still want to experience some of those deep, heady flavours, tap into this 30-minute mole recipe from the team over at ChefSteps to get your mole fix in a hurry.
The secret is to use a pressure cooker to develop those intense flavours quickly.
It's as simple as tossing in all 22 ingredients into the pressure cooker - a blend of herbs, spices, chocolate and butter - then adding water and cooking for 30 minutes at full pressure. Then simply remove the cinnamon sticks and blend the liquid on high power until the sauce is evenly blended.
ChefSteps recommends serving the mole with carnitas tacos or enchiladas, poured over leftover chicken thighs or pulled pork, or mixed with black beans and rice.
Here's more on the complexity of mole, explored by Mexican chef Enrique Olvera. He has famously kept his Mole Madre (mother mole) alive now for 1185 days when he opened his Pujol restaurant in Mexico city a couple of years ago.
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