Nothing cramps my style more than having a mouse in the kitchen. And you truly won’t know what I’m talking about unless you have musophobia like myself. Yes, that’s a real word.
I had intended to spend my week back after Thanksgiving making fun stuff in the kitchen. But you see, that’s pretty much impossible for me to do with a mouse in the kitchen. Which is why I’m choosing to post a recipe that I made months ago but have neglected to post until now.
Awhile back, I found a recipe for mole sauce on Carpé Season. If you’ve never had mole (mo-lay) sauce, you should give it a go. It’s a traditional Mexican sauce that has all sorts of random ingredients in it. But it all comes together in the end. It’s a little bit spicy, a little bit smoky, a little bit nutty, and a little bit sweet. It goes great with chicken or turkey, smothered on burritos or enchiladas, or on top of rice.
Looking at the long list of ingredients, you may be reluctant to call this a cheap recipe. But hear me out. It makes a really big batch and it freezes well. I have made many meals out of one batch of mole sauce. I’ve made several mole “bowls”, with a random combination of leftover food items. This particular bowl featured leftover turkey, pinto and black beans, tomatoes, avocado, and scallions.
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min