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Tater's moles

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Tater made him some green mole, red mole and black mole (mole verde, mole rojo and mole negro) last night, and DAMN they's good! Kept tastin them and got so full didn't sleep for beans.

You put that mole negro on a steak, and tell you what, you ain't et like that since you done it the last time. Mole verde on a chicken or rabbit, mole rojo on pork or boar, lordy! Tonight we gonna try em all. Emmy Lou invited us over for Cinco de Mayo. Gonna be 20 people, each of em totin some different Mexican dish.

The dark moles' the toughest to make. Lots of ingredients, cookin things different ways, dry, in oil, stirrin, tastin... you gotta set aside an hour for each one.

The green mole surprised Tater how good it was, and didn't take too long.

2 cups punkin seeds with the shells took off
2 tablespoons sesame paste
1 pound tomatillos
4 jalapenos with the seeds took out
1 small onion
2 cloves garlic
2 cups chicken broth
some more chicken broth


Chop up the onion and the garlic and fry em in 2 tablespoons of olive oil

Powder up them punkin seeds in the blender, chop up the tomatillos and add them and the chicken broth to the punkin seeds and blend them up too.

If you ain't got no blender, have gramma squash em up with a tater masher. Don't let her fall asleep or drool in the bowl.

Throw all the rest in the blender and mix it up good.

Pour it in a bowl and put it in a microwave for a couple of minutes till it's good and hot. It's gonna thicken up some, so when it comes out, add more chicken broth until it's thick as a good Thanksgivin turkey gravy.

Now find somethin to sop in it.

That's some good gravy, tell you what!

Tater