Скачать или смотреть Oaxacan Chicken Mole Made From Scratch | Milk Street on the Road

In Oaxaca, Zapotec cook Reyna Mendoza showed us how she grinds toasted corn kernels on a stone metate. The ground corn is used as a thickener in a classic Zapotec yellow mole, which is more or less a meat stew. The grinding looks easy enough, but it actually takes years of practice to get a consistent, fine grind. Mendoza later demonstrated making homemade corn tortillas using a large blue metal press and her enormous comal (a clay grill). For our own recipe for fast Oaxacan chicken mole, follow the link: https://bit.ly/3jXh1bg

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