Pronounced mo-Lay, this complex Mexican sauce is deep reddish brown with peppery flavor balanced with spicy cinnamon and undertones of cocoa. The rich, thick sauce complement this soup perfectly.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
8 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. Dutch oven combine first 12 ingredients (through garlic). Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until meat is cooked through and flavors are blended, stirring occasionally. If desired, serve with corn bread.

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Nutrition Facts

232 calories; fat 12g; cholesterol 51mg; saturated fat 4g; carbohydrates 15g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 9g; protein 17g; vitamin a 1105.4IU; vitamin c 28.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.8mg; vitamin b6 0.5mg; folate 20.7mcg; vitamin b12 1.6mcg; sodium 973mg; potassium 585mg; calcium 67mg; iron 3.3mg.
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