216 lines
10 KiB
HTML
216 lines
10 KiB
HTML
<!DOCTYPE html>
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<html lang="en">
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<head>
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<style id="fort-styles">
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[data-fort]{font:inherit;color:inherit}
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ul[data-fort]{list-style:none;margin:0;padding:0;display:flex;flex-direction:column;gap:.45em}
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.fort-film img{aspect-ratio:16/10}
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.fort-nav{display:flex;flex-wrap:wrap;gap:1em;align-items:center}
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</style>
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<meta charset="utf-8">
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<meta name="viewport" content="width=device-width, initial-scale=1">
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<title>Mole Negro — La Receta de Mi Abuela</title>
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<meta property="og:type" content="website">
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<meta property="og:title" content="Mole Negro — La Receta de Mi Abuela">
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<meta property="og:description" content="This is the recipe my grandmother taught me. Not the shortcut version from the can — the real thing. Mole negro requires thirteen ingredients, some…">
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<meta property="og:url" content="https://augusto-torres.4ort.net/mole-negro.html">
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<meta name="twitter:card" content="summary">
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<meta name="description" content="This is the recipe my grandmother taught me. Not the shortcut version from the can — the real thing. Mole negro requires thirteen ingredients, some…">
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<style>
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:root {
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--bg: #f5f2eb;
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--ink: #1a1a1a;
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--accent: #8b2500;
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--clay: #a0522d;
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--cocoa: #3e2723;
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--grid: rgba(160,82,45,0.08);
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}
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* { margin: 0; padding: 0; box-sizing: border-box; }
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body {
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background: var(--bg);
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color: var(--ink);
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font-family: "IBM Plex Mono", "Courier New", monospace;
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font-size: 15px;
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line-height: 1.6;
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min-height: 100vh;
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}
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body::before {
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content: "";
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position: fixed;
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inset: 0;
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background-image:
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linear-gradient(var(--grid) 1px, transparent 1px),
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linear-gradient(90deg, var(--grid) 1px, transparent 1px);
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background-size: 24px 24px;
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z-index: -1;
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pointer-events: none;
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}
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header {
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border-bottom: 3px solid var(--ink);
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padding: 2rem 1.5rem 1.5rem;
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}
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header h1 {
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font-size: 1.6rem;
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font-weight: 700;
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letter-spacing: -0.02em;
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text-transform: uppercase;
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}
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header .subtitle {
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color: var(--accent);
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font-weight: 600;
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margin-top: 0.25rem;
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font-size: 0.9rem;
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}
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.container { max-width: 820px; margin: 0 auto; padding: 0 1.5rem; }
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section { padding: 2rem 0; border-bottom: 1px solid var(--grid); }
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section:last-child { border-bottom: none; }
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h2 {
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font-size: 1.05rem;
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font-weight: 700;
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text-transform: uppercase;
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letter-spacing: 0.06em;
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margin-bottom: 1rem;
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padding-bottom: 0.4rem;
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border-bottom: 2px solid var(--accent);
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display: inline-block;
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p { margin-bottom: 1rem; }
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.spec-block {
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border: 2px solid var(--cocoa);
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padding: 1rem 1.25rem;
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margin: 1rem 0;
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background: rgba(62,39,35,0.04);
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}
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.spec-block table { width: 100%; border-collapse: collapse; }
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.spec-block td { padding: 0.4rem 0.75rem 0.4rem 0; border-bottom: 1px solid var(--grid); vertical-align: top; }
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.spec-block td:first-child { font-weight: 600; width: 30%; color: var(--clay); }
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.ingredient-list { padding-left: 1.5rem; }
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.ingredient-list li { margin-bottom: 0.4rem; }
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.step { margin-bottom: 1.2rem; }
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.step strong { color: var(--accent); }
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a { color: var(--accent); text-decoration: underline; }
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a:hover { background: rgba(139,37,0,0.08); }
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nav { margin-bottom: 0.5rem; }
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nav a { margin-right: 1.2rem; text-decoration: none; font-weight: 600; }
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nav a:hover { text-decoration: underline; }
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footer { padding: 2rem 0; border-top: 3px solid var(--ink); font-size: 0.85rem; color: var(--cocoa); }
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.pullquote {
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font-size: 1rem;
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font-style: italic;
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border-left: 4px solid var(--accent);
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padding: 0.5rem 1rem;
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margin: 1.5rem 0;
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background: rgba(139,37,0,0.04);
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color: var(--cocoa);
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}
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</style>
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<script defer src="https://analytics.4ort.xyz/script.js" data-website-id="d3ed927c-888a-4a6c-ae5f-0b1c613ddf5b"></script>
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</head>
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<body>
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<header>
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<nav><a href="index.html">← Home</a></nav>
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<fort-nav><nav class="fort-nav" data-fort="nav"><a href="/">Augusto Torres</a><a href="/films/precision-in-fabrication/">Index</a><a href="/blueprint-reading.html">Blueprint Reading for Fabricators</a><a href="/mole-negro.html" class="active" aria-current="page">Mole Negro</a><a href="/welding-distortion.html">Thermal Distortion in Welding</a></nav></fort-nav>
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<h1>Mole Negro de Oaxaca</h1>
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<div class="subtitle">La receta de mi abuela — La Cocina del Domingo</div>
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</header>
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<main class="container">
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<section>
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<p>This is the recipe my grandmother taught me. Not the shortcut version from the can — the real thing. <em>Mole negro</em> requires thirteen ingredients, some toasted, some charred, some fried to a crisp. It takes three days if you do it properly. I make it on Sundays because that's when the family is there and someone else can stir while I grill the chiles.</p>
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<div class="pullquote">"Mi abuela decía: si no te manchas las manos, no es mole." — If your hands don't get stained, it's not mole.</div>
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</section>
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<section>
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<h2>The Ingredients</h2>
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<div class="spec-block">
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<table>
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<tr><td>Chile ancho (dried)</td><td>8 pods, toasted and rehydrated</td></tr>
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<tr><td>Chile mulero (dried)</td><td>6 pods, toasted and rehydrated</td></tr>
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<tr><td>Chile pasilla (dried)</td><td>4 pods, toasted and rehydrated</td></tr>
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<tr><td>Chocolate (barilo, unsweetened)</td><td>2 oz (56g), broken into pieces</td></tr>
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<tr><td>Plantains (maduro)</td><td>2, fried until dark and caramelized</td></tr>
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<tr><td>Sesame seeds</td><td>2 tbsp, toasted until fragrant</td></tr>
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<tr><td>Almonds</td><td>1/4 cup, lightly toasted, skins on</td></tr>
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<tr><td>Chile de Árbol (optional)</td><td>2-3, for heat if you want it</td></tr>
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<tr><td>Garlic</td><td>6 cloves, roasted</td></tr>
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<tr><td>Onion (white)</td><td>1/2 medium, fried golden</td></tr>
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<tr><td>Tomatoes (roma)</td><td>3, charred on direct flame</td></tr>
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<tr><td>Epi/Mexican oregano</td><td>1 tsp, dry</td></tr>
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<tr><td>Canela (cinnamon stick)</td><td>1 stick, charred lightly</td></tr>
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<tr><td>Clove (clavo)</td><td>2 whole cloves</td></tr>
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<tr><td>Piloncillo (panela)</td><td>1 oz (28g), broken up</td></tr>
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<tr><td>Broth (chicken or pork)</td><td>4 cups (950ml), warm</td></tr>
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<tr><td>Lard or pork fat</td><td>3 tbsp for frying (aceite de chicharrón)</td></tr>
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<tr><td>Sal</td><td>To taste — always salt at the end</td></tr>
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</table>
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</div>
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</section>
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<section>
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<h2>El Proceso — The Method</h2>
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<div class="step">
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<strong>Day 1 — Toast, Fry, and Char</strong><br>
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Toast each dried chile separately on a <em>comal</em> (cast iron griddle) over medium heat. Watch the edges curl, sniff for the aroma — that's when they're done, not a timer. Burnt chile makes the whole batch bitter. Rehydrate each in warm water for 15 minutes.
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</div>
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<div class="step">
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<strong>Fry the base.</strong><br>
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In heavy fat (lard if you have it, otherwise vegetable oil), fry each ingredient separately: sesame seeds until they dance and brown, almonds until golden, fried onion until translucent then deeper, roasted garlic until soft. Fry the plantain slices until they're dark caramel — almost burnt. This is the color you want. Set everything aside to cool.
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</div>
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<div class="step">
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<strong>Char the tomatoes and cinnamon.</strong><br>
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Direct flame on the tomatoes, skin blistering and black. Char the cinnamon stick until it's smoking. The clove goes in dry, just until aromatic. These are the backbone flavors — the smoke that makes this <em>mole negro</em> and not just a sauce.
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</div>
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<div class="step">
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<strong>Day 2 — Grind and Blend</strong><br>
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If you have a <em>metate</em> (stone grinding slab), use it. The stone and the friction give a texture no blender can replicate. If you're using a blender, do it in stages: chiles first with some broth until smooth, then add the fried ingredients in batches, alternating with broth. Don't overload the machine — it needs room to turn.
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</div>
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<div class="step">
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<strong>The chocolate and piloncillo.</strong><br>
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Add these last. The chocolate should be stirred in warm, not hot — heat breaks the cocoa fat and you lose flavor. The piloncillo dissolves into the mole and gives the subtle sweetness that balances the chile heat and smoke.
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</div>
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<div class="step">
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<strong>Day 3 — Cook Slow</strong><br>
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Heat the mole in a heavy pot over low heat. Stir constantly with a wooden spoon. This is where the flavors marry. The mole will darken further, thicken, and develop a depth that can't be rushed. Cook for 2-3 hours minimum, adding warm broth if it gets too thick. Taste. Adjust salt. That's it.
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</div>
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<p>Serve over chicken (the traditional way) or pork. The mole should coat the back of a spoon like velvet.</p>
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</section>
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<section>
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<h2>Notes From the Floor</h2>
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<p>I approach mole the same way I approach a weld: patience, temperature control, and no shortcuts. On the production floor, you can't rush a bead — in the kitchen, you can't rush a mole. The result tells you if you cut corners.</p>
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<p>Mi abuela made this every Sunday for the family. When she passed, I inherited the recipe and the obligation. Now it's my Sunday ritual — the shop gives me my hands for the week, the kitchen gives me back my soul.</p>
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<p class="backlink" style="font-size:0.85rem;margin-top:1rem;"><a href="index.html">← Back to home</a></p>
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<p>Augusto Torres · La cocina del domingo · <a href="index.html">Home</a></p>
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