I traveled to Mexico City last year and brought back lots of mole paste, and several bags of mole powder. Certainly, the mole paste is preferable, but I figured I could store and use the mole powder at a later date.
Now I can't remember how the vendor told me to prepare it.
Does someone have ideas about how to use pepian powder to make a tasty mole dish? This is the green pepian powder, and I'd love to make a chicken dish.
I blogged about a mole that I made shortly after I returned here:
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