8legs: Ofelia barajas

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Grandma's Chicken Mole Doesn't Skip on Dried Chiles and Chocolate

Food & Wine profiles Ofelia Barajas's chicken mole, tracing it to her grandmother's influence in Oakland.
The dish uses five types of chiles to create layers of heat, fruitiness, and smokiness.
The recipe includes Mexican chocolate to enrich the sauce without overpowering other flavors.
The dish is served with rice and fresh tortillas to savor every drop of sauce.
The article provides step-by-step instructions for preparing the mole base and frying components.
The original yield serves eight, with detailed ingredient amounts scaled for 1X.
The piece notes the mole’s balance of heat, sweetness, and nutty depth from seeds and pepitas.
The feature emphasizes the cultural lineage behind the dish and its regional origins.
Barajas's mole is described as rich, warm, and well-balanced with layered chiles.

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