大象传媒

by Rick Stein

I have always had a problem with mole poblano, chilli and chocolate sauce, since I first tasted it in Mexico about 15 years ago and find it is often too sweet for my taste. Yet, I鈥檓 not unfamiliar with using chocolate in cooking, and a little in a rich red wine sauce works wonders. What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat.

Main course