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America, North: Mexican

Let me start by saying this is not an animal it is not pronounced like "mole" it is pronounced like "ole'" with an "m" in front.
This recipe is prepared for many special Mexican occasions. Whenever my mom would prepare mole' there was usually a house full of family, brothers, sister, nephews, nieces, aunts, uncles, cousins and a few friends. The mole is served with spanish rice, beans, tortillas and/or tostadas.
Usually mole' is prepared with chicken, but if I was lucky my mom prepared it with beef tongue.
As a special bonus the glass container that the Mole' comes in can be washed and used as a drinking glass.
I'm sure there is not a Mexican home that doesn't have there collection of Mole' drinking glasses.


Chicken or beef tongue (cooked and shredded)
Chicken or beef tongue broth
Dona Maria Mole' (found at grocery stores or at Wal-Mart in Mexican food section)


Place chicken or beef tongue in appropriate pot; top with water and add salt to taste. (I don't add salt to mine.) When fully cooked, shred the meat; do not throw away broth. In the blender pour broth to about 3 cup measurement. Add the Mole' and blend. If the mixture is too thick you may add more broth to your liking. I like my mole' to be a little more liquidy than that of chowder, but not much. Pour the mole' in a pot and add shredded chicken or beef tongue. Mix until all shreded pieces are covered with the Mole' mixture. Heat on low to medium heat for about 5 minutes.
Serve with Spanish rice, beans, tortillas and/or tostadas.
Leftovers make great lunch burritos for work.

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