Zesty south-of-the-border flavor is easy to achieve with these 20-minute recipes. By: Text: Jason Horn and Cooking Light staff
Traditional mole sauces can contain dozens of different spices and require long simmering to achieve their deep, complex, and incomparable flavor. Our rub of cocoa powder, chiles, and other spices imitates that taste, and does so in just six minutes of cooking. Chocolate and pork might sound odd together, but the spicy, smoky flavor of mole goes perfectly with meat. This recipe works just as well with chicken breasts or thighs.