Oaxacan Sabor

I've been hoarding a red Oaxacan mole for months now. It's so good, I didn't want it to disappear from my cooler. As if somehow knowing it was there, was as good as eating it. That idea is quickly realized to be a false statement as soon as it is prepared and the first bite taken. I love almost everything Oaxacan, and at the top of the list is the Oaxacan mole. This particular chunk was sent to me from one of my closest friends after a recent trip he made to that amazing Mexican state. To cook the mole paste, just thin it out in a little chicken broth and the citrus from an orange, occasionally adding a splash of water to thin it out more as it cooks down. I boil and shred the chicken and toss that in to the mole sauce. In the meantime I cook the rice in water and broth and make a tomato, onion and cilantro puree to add to the rice when it's ready. I also made a cabbage salad as a side dish, as well as some baked corn with a spicy chipotle finishing sauce. I will miss not having the mole in my refrigerator, but I will savour it's sweet, rich flavor for the rest of this evening. Que Sabor!