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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mole paste — dissolve in broth for complex Oaxacan mole
Oaxacan red mole paste — milder than negro, ancho-based, sweet
Mole poblano paste — chocolate-chili sauce, chicken, enchiladas
700+ recipes from Mexico's 32 states — definitive overview
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mole paste — dissolve in broth for complex Oaxacan mole
Oaxacan red mole paste — milder than negro, ancho-based, sweet
Mole poblano paste — chocolate-chili sauce, chicken, enchiladas
700+ recipes from Mexico's 32 states — definitive overview
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Peel and remove the pits of the avocados. Slightly mash avocados in a large bowl with a fork. Note: Do not over mash, otherwise the guacamole will be silky, instead of chunky. Add the juice of the lime and mix thoroughly. Add tomato, onion, and a handful of chopped cilantro and mix. Add 2 dashes of Tabasco, 1 dash of Worcestershire sauce, and salt to taste. Cover bowl with plastic wrap. Refrigerate for 30 minutes to allow the flavors to meld. Serve with tortilla chips.