Traditional Mexican mole sauce takes time and effort. Various seeds and peppers are fried or toasted and hand ground with a mortar and pestle, then pureed and cooked some more to bring out the flavors of nuts, seeds, peppers and chocolate. There are many variations of mole and many take a full day or more to prepare. Bilha Alegria shares a recipe shortcut using a jarred sauce for a mole you can make in minutes. Yes, you can have chicken mole on a weeknight!
Bilha Alegria learned to cook from her mother who never used recipe cards or measuring cups. Growing up in Monterrey, Mexico, Bilha’s father was a pastor and the family lived at the church and slept in pews at night because there was no parsonage. Cooking was done outdoors over an open fire. Bilha’s mom would buy sacks of flour to make tortillas and then use the flour sacks to make dresses for Bilha and her sisters.
Bilha and her husband, Rudy Alegria, are members of Brentwood United Methodist Church in Tennessee.