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Mole rojo de res (Cuacocmol) Red Mole beef (Cuacocmol)

Huatlatlauca

The mole is generally an aromatic sauce that is made with different types of chilies and spices; its spicy and slightly sweet taste almost always combined with a variety of foods of animal or vegetable origin.

However, it is also true that there is considerable difficulty in trying to describe in a few lines, as there are calculations that estimate the existence of at least 300 varieties of this dish, whose color can be red, black, green or yellow, depending on the region and preferences of the cook.

Various historical documents attest that prehistoric peoples already elaborated multiple varieties of mole (Nahuatl molli, used to refer to a combination of edible substances) and these were used both in the diet and large celebrations for dressing guajolote (turkey), fish, nopales, beans and other products.

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INGREDIENTES

Vegetable oil, Beef Shank with or boneless pieces, garlic, corn, carrots, green beans, zucchini, onion, cilantro, chili powder, guajillo chilies and water

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