I’ve been pining to make a proper, working in the kitchen all day kind of mole for a long, long time now. But it’s just so damn daunting! It’d be one thing if yeah, the ingredient list is as long as my arm at 10 point font, but you just put it all in a blender and away you go. But no, there are also enough steps to make you cross-eyed. Yellow mole is a simpler mole. Coupled with the fact that this is adapted from my always go-to Rick Bayless’s Everyday Mexican, it’s also a totally doable and delicious mole.
Despite the simplicity of ingredients, I still somehow managed to get thwarted at the grocery store. I feel like this always happens to me. Sometimes it’s my fault and I forget to put something on my list. Other times it’s the stupid $30/pound pine nuts (which, when I went to Whole Foods later in the week, were like $33/pound there – each grocery store kept getting more and more expensive!). This time, the store just didn’t have a trace of an ingredient. The original recipe called for chayote squash. I see it every time I go to the store and have thought to buy it a dozen times. This time I put it on the list and was going to use it in this recipe! But it seemed to have vanished. Its little spot in between the summer squash and eggplant was just filled in with more summer squash and more eggplant. Gah. I used sweet potatoes instead, and I thought they were good.
