We had a nice lunch yesterday that did not involve jelly. I couldn't resist this Dona Maria Mole at the supermarket the other day. I love this kind of stuff. I get lost in the international aisle all the time. The ingredients weren't awful; there were only six of them and they were all real foods that I could pronounce, as per Michael Pollan's new book, Food Rules. (I like that he's stopped preaching to the choir and is trying to influence everybody. Good luck! Sincerely!) So I felt it was okay. I've been craving mole and am too lazy to make it myself. One day. But for now, I elect to be lazy. I don't think I could ever come up with what I'm craving--my mole experiences are from Oaxaca, and well, once you have that good stuff, you will never be able to accept anything else. One can pretend, though, can't one?
You basically slide this paste out of the glass jar (which I'll keep, thank you, very cute!) with four cups of stock, alongside your already seared turkey breast. Cover and put in the oven at 325 for about an hour. Then serve with piping hot tortillas, farmer's cheese, and a red cabbage salad tossed with parsley and a vinaigrette.
We had a nice lunch yesterday that did not involve jelly. I couldn't resist this Dona Maria Mole at the supermarket the other day. I love this kind of stuff. I get lost in the international aisle all the time. The ingredients weren't awful; there were only six of them and they were all real foods that I could pronounce, as per Michael Pollan's new book, Food Rules. (I like that he's stopped preaching to the choir and is trying to influence everybody. Good luck! Sincerely!) So I felt it was okay. I've been craving mole and am too lazy to make it myself. One day. But for now, I elect to be lazy. I don't think I could ever come up with what I'm craving--my mole experiences are from Oaxaca, and well, once you have that good stuff, you will never be able to accept anything else. One can pretend, though, can't one?
