Traditional Mole _ How to Make the Best Mole Sauce with Chicken

The Art of Preparing Red Mole Chicken

When it comes to cooking, there are certain dishes that stand out from the rest due to their complexity and richness. One such dish is red mole chicken, a Mexican classic that has been perfected over time through trial and error. In this article, we will take a closer look at how to prepare this delicious dish.

The Key to Success: Blending Flavors

To start, it's essential to blend your flavors together seamlessly. The beak says I'm all about some chicken dab – and that's exactly what we're going to do. We'll add just a tad more of the beak's favorite ingredients to give our dish an extra boost. As we stir, make sure you get it stirring regularly, turning down the heat on low. This is where the magic happens, folks.

Percolating Flavors

Now that we've got our flavors blended together, it's time to let them simmer. We'll add a pinch of mesquite seasoning to give our dish that unique smoky flavor. And as we wait for 20 minutes, let those bouillon and chocolate flavors meld together in harmony. This is where the real magic happens – the kind of polo that enhances all the flavors, leaving your taste buds singing.

The Art of Simmering

We'll now add our boiled chicken back into the pot, letting it cook for an additional 15 minutes to allow the flavors to penetrate deeper into the meat. And when we finally take it out of the pot, plate it up with a flourish. The anticipation is palpable as we await the moment when our taste buds will be treated to this incredible dish.

A Taste of Heaven

When that first bite hits your tongue, you'll know why red mole chicken has become a staple in Mexican cuisine. It's like nothing else – an overwhelming goodness that leaves you wanting more. And let me tell you, I've never tasted anything quite like it before in my life. But don't just take my word for it; try it for yourself.

A Tribute to Our Service Men and Women

As we sit down to enjoy this delicious dish, let's not forget the sacrifices our service men and women have made for us. We tip our hats to all of them who have served with honor and distinction. Their bravery and selflessness are a constant source of inspiration, and we're forever grateful.

The Humble Kitchen

But even in the midst of culinary triumphs like this red mole chicken, there's always room for humility. After all, as we've learned from our friends at home, sometimes even the most well-intentioned meals can take an unexpected turn. A certain someone might just leave a little present on your counter – but that's a story for another time.

Apparel and Accessories

Speaking of which, have you seen our latest apparel line? T-shirts, sweatshirts – we've got something for everyone! From casual wear to more formal occasions, our designs are sure to impress. And as an added bonus, 100% of proceeds will go towards supporting local charities and causes.

The Red Mole Chicken Trail

And finally, as we come to the end of this culinary journey, remember that the red mole chicken trail is a path that's full of surprises and delights. Whether you're a seasoned chef or just starting out, with practice and patience, you too can master this iconic dish. So go ahead, give it a try – your taste buds will thank you!

"WEBVTTKind: captionsLanguage: enwhat mole yeah i'm talking authentic so much flavor from all the good old dried chilies they are but then we're throwing in the rest of the ingredients that go with it which are peanuts almonds oh they are so good and raisins come on folks because i'm gonna dish you a plate cover it up with some of that good molay sauce hey thank y'all for stopping by under the barn we appreciate you taking time to watch this episode and what are we talking about molay yes not olay like you is bullfighting but molay what is it it is a really rich sauce this is traditional we've changed it up just a little to add a little more heat but it's been going on down there by forever and ever in mexico and it was always usually served over chicken sometimes fish sometimes beef sometimes for fork pork but i've always mostly seen it over chicken people see the ingredient list and they get sort of scared off as to what this might be and it's too much trouble folks it is worth the effort i promise you so hey remember everything that we use today will be listed down there in the little link below and hey we're just proud to have you here so let's make some mole now when we talk about mole and we're talking about a really really rich red thick sauce that has so much authentic flavor the main ingredient in the star of the show to me is what the dried chilies yes we we've got some here all of these players want to be a part of the chili family that go into yeah you can't see me can you into the mole now we did a video on chili's my favorite ones what they sort of taste like the flavor you're going to get from use them and what you use them for so i'm going to meet you over here to fire and we're going to talk about cutting up a chicken and putting it in some hot water and boiling them down there is a whole chicken in there be careful you might fly out when we take the lid off no it's still in there but guess what that chicken is cut up now some of you saying well i can't cut up a chicken folks stay cheaper if you bought a whole chicken cut them up yourself go back and look at our fried chicken video we'll show you how to take apart that chicken piece by piece get him in there enough water to cover it's usually about six to eight cups then some salt some bay leaves just let it boil for about 45 to 55 minutes until that chicken is fork tender and then what are we gonna do we're just gonna go ahead and turn him out because i guarantee you he is fork tender if i can find a spot that ain't too hot we're gonna set him right over here and just let it set now i have me a little sauce pot that has got some water in it to about right there so we got our marquette skillet here and in an upcoming video you're gonna see me really talk about this thing how it performs how it cleans and how it reseasons but today we are using it to roast chilies and shan said why do you want to roast them folks there's so much flavor that is going to come out of these things when they get roasted then we'll put them over here in the water and we'll rehydrate them let it come to a good boil there for about five or six minutes and then just let it simmer and we'll be done with that part of it well look what we got here we have some roasted tomato two roma tomatoes they are go in there i like to just go ahead and give them a bash down in there that way we know everything's gonna take off four roasted garlic cloves could you also do that over the fire uh-huh you could if you got a burner it fell through that no beyonder but hey if you got just or over a grill if you don't fire the grill up now how do we know them chili's is like we like them so let's reach in here and get us one of these right here and you can see how it just pulls apart oh so easy and oh that is hot it is now we started out with four ancho six cascabel six guajillo chilis and what one chili they are ball uh oh my gosh folks there's so much flavor in there but they got a little heat if you think you might not want all the heat cut it in half but just try it once first before you go to cutting it in half so try to let some of this water drain off of these oh we had a jumper one tried to get out we've got the rest of them in there do not throw this broth away we are going to need it here after a while be sure you save it don't be thinking that it's not got no cause for the rest of this because it does in fact and if there's a few seeds left in there hey you ain't gonna hurt nothing dig around in there make sure everybody's out of the fishing hole now comes that moment that kent always dreads because he never knows which button to push or is it going to come on or is it not going to come on so we're going to see what happens ain't a whole lot happening in there that is why we reserve some of this broth so let's give it i'd say half a cup to start out with give it a good mashing down in there so you can sort of stir things around because we want things to blend well we do back to the electricity we go we can't be adding all the rest of the ingredients to this because it will have a volcano so go ahead and get you a pretty big sauce pot and let's pour our first round in there and i want y'all to look at that good color ain't that pretty took that skillet there added me a little lard cut up a big old honking white onion and just cooked it till it was good and browned and tendered and tossed it in the blender we did now we got that same cast iron skillet sitting right there we're going to add us some more lard now why are you using lard it is traditional that we use lard now hey we always use lard and whis little for everything because when hog killing day come along you always rendered off the lard and you had plenty of yard yard lard things is having a lot of trouble coming out today they are so give that a little swirling around there and i'm gonna tell you right now the handle is hot you'd think kent who sells them skillet handle covers would have one out here with him but if shannon will pan around right there and show you that's where they're at because we fit me hit the road so we got things going here almonds one cup how do you say chin almonds almonds and folks it don't take long to fry these up but it's gonna help tender them up a little so make sure they all get a coating of that lard now half a cup of peanuts because you got to have it now i know that some folks they don't be using almonds and peanuts you know what they use shin almond butter and peanut butter it just takes out a step but folks when we said something about traditional i want to sort of try to keep it that way so go ahead and let's just put them right in here if you get some of them toasted a little too much hey it ain't going to hurt a thing just let them cool off there a little put that skillet back over here guess what's next shin do you have any idea pumpkin seeds yes but folks we can't get pumpkin seeds that ain't got the hole on so you can i mean weed them like this all time we don't never shell them we just eat the whole thing let's just go ahead and toast them there was enough lard left in there we're going to give them just a little coat in there now a lot of this you could be doing and just put all this right in here i did that the other day got arthritis really bad i did so we're going to go in a food processor here in a minute to see if we can grind this up whole and all so remember them onions let's just go ahead and get these right in there with them because we need all that great flavor that they're going to bring to it while that skillet is dry there we got to add us some sesame seed and we just want to toast them lightly so it don't take long because that skillet is done hot about four tablespoons which i'm saying is pretty close to that right there and just give them a good toasting it's going to bring out so much more of that flavor and it don't take them long to brown up get all nice and toasty and crispy crunchy you see me transfer them sesame seeds in there and put some anise seed with it and what else some cloves well people say hey that's the same as fennel seed ain't it no no it's not or starving these it's not the same as that but they are a little seed that's been grown over in egypt forever and ever they're really good and sort of in a way sort of tastes like a fennel seed but when i was grinding these up even you noticed this you get that licorice smell that comes out there and a sweet smell with it we got a little more lard in there you ever fried raisins i have not well you are today's sugar we're going to put some raisins in there and some cinnamon stick yes we are now when you fry raisin they try to regain their original shape and plump up a little let them fry till they get good and plumped up get that cinnamon stick all soaked in there really well it don't take them long to puff up you can see they've already started over a hot fire you're going to probably go maybe two minutes at the most just keep stirring so you don't burn the raisin because he's all shriveled up to begin with don't punish him no more he already has been so see if you can get it all in there before somebody tries to jump out on the table and you see some of them saying i ain't going ain't gonna happen we got everybody in there we did all that good grinding right here so i'm gonna make sure you get all that in here because we need that flavor that it's gonna bring to it now traditionally this would not be sort of the last thing that we put in the blender a lot of them are going to go ahead and maybe get some some old bread and fry it too till it becomes crusty and put it in there also i've seen them use flour tortilla and put it in there now that is sort of going to give it a starchy won't say starchy but a more flowery base to where it's thickening in that sauce but also give it a little different flavor hey you seen the sauce pour out of there it was plenty thick as it was so we're going to go ahead and add a little that reserved chili broth because i'm thinking we might need it and it might take more than that let's see what happens so we're going to go ahead and just pour it right on in here make sure you get it all in there and them almonds and i still get that licorice smell i do now you can see that rich red color come right back there to it after them peanuts and almonds and everybody got in there and the little raisins but folks i like to blend it all again one more time just to get all them flavors incorporated really well and then we'll go to letting it simmer and we'll add some more goodness to it you didn't see coming everything has been re-blended and in the pot so guess what half a stick of butter two condo polo bouillon cubes uh-huh i'm gonna go ahead and give that a stir and while it's beginning to melt we just come to a simmer in here and i'm not gonna thin it yet until i get all this in there now they'd be using a lot of mexican chocolate folks i can't be finding that here so we have ghirardelli dark chocolate that's all i can tell you now to me i like to go ahead and break them up if you want to grate them you can do that because this is going to melt this is also going to darken that color to where we get that rich sort of golden say golden sort of a dark brown color to mix with that red then we'll add a little water or chicken broth if you want to i'll tell you what since i like y'all i'm going to change this recipe right in the middle of it i am uh-huh i mean i'm going all out forgo the water shim let's move our chicken that we boiled back over there just reach right in there and get you some of that chicken broth make sure you don't get none of them bay leaves i'm going to start with a half a cup at a time so what what are you looking for i just want it to where it's going to be thin enough that it'll sort of stay on that meat that we're putting it for but sort of like a i'd say a maybe thinner than a thicker than a pancake batter i'll put it that way so we're going to add just a tad more the beak says i'm all about some chicken dab just go ahead on and you can see that is blended pretty well now when you get it to that point make sure like i say you got it stirring you got it stirred all the time turn her down on low heat and i need you to taste it that is some fine dining right there it is needs just a little hint of a salty taste to me so we're going to give it let me make sure some of that mesquite seasoning you know where to get it we got a good little simmer going here just percolating like a coffee pot it is i like to let this simmer about 20 minutes to give that bouillon there that kind of polo to mix all in there with that chocolate and get all them flavors enhanced really well about 20 minutes in then what are we going to do folks that boiled chicken now a lot of them don't do it this way but i like to stick my chicken back in here and let it cook for about another 15 minutes in there let that flavor get in there and penetrate it all then we're going to take it out plate it pool we're going to eat it and it's going to be fine done deal it is a stick of four candidate i don't have i'm letting it cool just a little bit but you see me just go ahead and just get that chicken out there i picked me out a piece of that their breast laid it right out there run me some more of that sauce over it sprinkled some sesame seed on there i've had a lot of good help today shin i have now they can't be eaten mole huh so kent has carried some treats in his pocket out here for the children so let me see what happened all of them mage yours disappeared you're not going to get one not really buddy i'm going to let you be first today since you are the tiniest good job big let's say it says please me next okay and here comes duker duker go ahead and get yours come on it's all right big thank you for being the one who has always been with us to keep us busy all the time you got good manners do not get this till i tell you you just wait right there you're such a good pup love you you can go ahead boy now it's time for me to have mine cut that one more time right there and before i do this i'm going to tell you if you want to jump this up another flavor notch when you take that chicken out of that pot put it over there on a good hot smoker let it get a little smoke going onto it before you put it in there you'll be thanking me you will describe there is so so many flavors coming out of there you get the smokiness of all them peppers that we blended through there just a little bit of spice from that chili dairy ball but the thing that stands out to me more than anything is the the anise seed and the peanuts raisins and everything that's been toasted you just it's like a an overwhelming goodness that just takes a hold of all your taste buds and you think i've never tasted nothing like this before in my life it is so good that in fact i am going to have another bite and then you get that feeling deep inside it makes you want to do it as shiver and get upright and we'll just do a little moonwalk come back down there well there it is it is finished and oh it was so good like i said so many flavors coming out of there it's not that hard to make folks just follow the instructions you don't get lost i didn't but as always and with honor i tip my hat to all the service men and women and all the veterans who have served and keep that old flag of flying back there for us we appreciate you one and all there's not a day that goes by that we don't thank you we don't appreciate it each and every one of you now the rest of you get on in here come on we're going to get that old big old hug and we're going to do the mole it is so good god bless you each and every one and i'll see you down the red mole chicken trail wait a minute almonds almonds almonds hey shin come here y'all ever get ready to cook in your kitchen and someone is pooped on your counter i mean i think it comes from these fellers that roost up here at night it could be he's kicked the boards off he has must be overcrowding but if you see this at your house you know the roof ain't good so i never know what could be happening in the kitchen we have launched some new apparel some t-shirts sweatshirts we got you fixed up so be sure and check them outwhat mole yeah i'm talking authentic so much flavor from all the good old dried chilies they are but then we're throwing in the rest of the ingredients that go with it which are peanuts almonds oh they are so good and raisins come on folks because i'm gonna dish you a plate cover it up with some of that good molay sauce hey thank y'all for stopping by under the barn we appreciate you taking time to watch this episode and what are we talking about molay yes not olay like you is bullfighting but molay what is it it is a really rich sauce this is traditional we've changed it up just a little to add a little more heat but it's been going on down there by forever and ever in mexico and it was always usually served over chicken sometimes fish sometimes beef sometimes for fork pork but i've always mostly seen it over chicken people see the ingredient list and they get sort of scared off as to what this might be and it's too much trouble folks it is worth the effort i promise you so hey remember everything that we use today will be listed down there in the little link below and hey we're just proud to have you here so let's make some mole now when we talk about mole and we're talking about a really really rich red thick sauce that has so much authentic flavor the main ingredient in the star of the show to me is what the dried chilies yes we we've got some here all of these players want to be a part of the chili family that go into yeah you can't see me can you into the mole now we did a video on chili's my favorite ones what they sort of taste like the flavor you're going to get from use them and what you use them for so i'm going to meet you over here to fire and we're going to talk about cutting up a chicken and putting it in some hot water and boiling them down there is a whole chicken in there be careful you might fly out when we take the lid off no it's still in there but guess what that chicken is cut up now some of you saying well i can't cut up a chicken folks stay cheaper if you bought a whole chicken cut them up yourself go back and look at our fried chicken video we'll show you how to take apart that chicken piece by piece get him in there enough water to cover it's usually about six to eight cups then some salt some bay leaves just let it boil for about 45 to 55 minutes until that chicken is fork tender and then what are we gonna do we're just gonna go ahead and turn him out because i guarantee you he is fork tender if i can find a spot that ain't too hot we're gonna set him right over here and just let it set now i have me a little sauce pot that has got some water in it to about right there so we got our marquette skillet here and in an upcoming video you're gonna see me really talk about this thing how it performs how it cleans and how it reseasons but today we are using it to roast chilies and shan said why do you want to roast them folks there's so much flavor that is going to come out of these things when they get roasted then we'll put them over here in the water and we'll rehydrate them let it come to a good boil there for about five or six minutes and then just let it simmer and we'll be done with that part of it well look what we got here we have some roasted tomato two roma tomatoes they are go in there i like to just go ahead and give them a bash down in there that way we know everything's gonna take off four roasted garlic cloves could you also do that over the fire uh-huh you could if you got a burner it fell through that no beyonder but hey if you got just or over a grill if you don't fire the grill up now how do we know them chili's is like we like them so let's reach in here and get us one of these right here and you can see how it just pulls apart oh so easy and oh that is hot it is now we started out with four ancho six cascabel six guajillo chilis and what one chili they are ball uh oh my gosh folks there's so much flavor in there but they got a little heat if you think you might not want all the heat cut it in half but just try it once first before you go to cutting it in half so try to let some of this water drain off of these oh we had a jumper one tried to get out we've got the rest of them in there do not throw this broth away we are going to need it here after a while be sure you save it don't be thinking that it's not got no cause for the rest of this because it does in fact and if there's a few seeds left in there hey you ain't gonna hurt nothing dig around in there make sure everybody's out of the fishing hole now comes that moment that kent always dreads because he never knows which button to push or is it going to come on or is it not going to come on so we're going to see what happens ain't a whole lot happening in there that is why we reserve some of this broth so let's give it i'd say half a cup to start out with give it a good mashing down in there so you can sort of stir things around because we want things to blend well we do back to the electricity we go we can't be adding all the rest of the ingredients to this because it will have a volcano so go ahead and get you a pretty big sauce pot and let's pour our first round in there and i want y'all to look at that good color ain't that pretty took that skillet there added me a little lard cut up a big old honking white onion and just cooked it till it was good and browned and tendered and tossed it in the blender we did now we got that same cast iron skillet sitting right there we're going to add us some more lard now why are you using lard it is traditional that we use lard now hey we always use lard and whis little for everything because when hog killing day come along you always rendered off the lard and you had plenty of yard yard lard things is having a lot of trouble coming out today they are so give that a little swirling around there and i'm gonna tell you right now the handle is hot you'd think kent who sells them skillet handle covers would have one out here with him but if shannon will pan around right there and show you that's where they're at because we fit me hit the road so we got things going here almonds one cup how do you say chin almonds almonds and folks it don't take long to fry these up but it's gonna help tender them up a little so make sure they all get a coating of that lard now half a cup of peanuts because you got to have it now i know that some folks they don't be using almonds and peanuts you know what they use shin almond butter and peanut butter it just takes out a step but folks when we said something about traditional i want to sort of try to keep it that way so go ahead and let's just put them right in here if you get some of them toasted a little too much hey it ain't going to hurt a thing just let them cool off there a little put that skillet back over here guess what's next shin do you have any idea pumpkin seeds yes but folks we can't get pumpkin seeds that ain't got the hole on so you can i mean weed them like this all time we don't never shell them we just eat the whole thing let's just go ahead and toast them there was enough lard left in there we're going to give them just a little coat in there now a lot of this you could be doing and just put all this right in here i did that the other day got arthritis really bad i did so we're going to go in a food processor here in a minute to see if we can grind this up whole and all so remember them onions let's just go ahead and get these right in there with them because we need all that great flavor that they're going to bring to it while that skillet is dry there we got to add us some sesame seed and we just want to toast them lightly so it don't take long because that skillet is done hot about four tablespoons which i'm saying is pretty close to that right there and just give them a good toasting it's going to bring out so much more of that flavor and it don't take them long to brown up get all nice and toasty and crispy crunchy you see me transfer them sesame seeds in there and put some anise seed with it and what else some cloves well people say hey that's the same as fennel seed ain't it no no it's not or starving these it's not the same as that but they are a little seed that's been grown over in egypt forever and ever they're really good and sort of in a way sort of tastes like a fennel seed but when i was grinding these up even you noticed this you get that licorice smell that comes out there and a sweet smell with it we got a little more lard in there you ever fried raisins i have not well you are today's sugar we're going to put some raisins in there and some cinnamon stick yes we are now when you fry raisin they try to regain their original shape and plump up a little let them fry till they get good and plumped up get that cinnamon stick all soaked in there really well it don't take them long to puff up you can see they've already started over a hot fire you're going to probably go maybe two minutes at the most just keep stirring so you don't burn the raisin because he's all shriveled up to begin with don't punish him no more he already has been so see if you can get it all in there before somebody tries to jump out on the table and you see some of them saying i ain't going ain't gonna happen we got everybody in there we did all that good grinding right here so i'm gonna make sure you get all that in here because we need that flavor that it's gonna bring to it now traditionally this would not be sort of the last thing that we put in the blender a lot of them are going to go ahead and maybe get some some old bread and fry it too till it becomes crusty and put it in there also i've seen them use flour tortilla and put it in there now that is sort of going to give it a starchy won't say starchy but a more flowery base to where it's thickening in that sauce but also give it a little different flavor hey you seen the sauce pour out of there it was plenty thick as it was so we're going to go ahead and add a little that reserved chili broth because i'm thinking we might need it and it might take more than that let's see what happens so we're going to go ahead and just pour it right on in here make sure you get it all in there and them almonds and i still get that licorice smell i do now you can see that rich red color come right back there to it after them peanuts and almonds and everybody got in there and the little raisins but folks i like to blend it all again one more time just to get all them flavors incorporated really well and then we'll go to letting it simmer and we'll add some more goodness to it you didn't see coming everything has been re-blended and in the pot so guess what half a stick of butter two condo polo bouillon cubes uh-huh i'm gonna go ahead and give that a stir and while it's beginning to melt we just come to a simmer in here and i'm not gonna thin it yet until i get all this in there now they'd be using a lot of mexican chocolate folks i can't be finding that here so we have ghirardelli dark chocolate that's all i can tell you now to me i like to go ahead and break them up if you want to grate them you can do that because this is going to melt this is also going to darken that color to where we get that rich sort of golden say golden sort of a dark brown color to mix with that red then we'll add a little water or chicken broth if you want to i'll tell you what since i like y'all i'm going to change this recipe right in the middle of it i am uh-huh i mean i'm going all out forgo the water shim let's move our chicken that we boiled back over there just reach right in there and get you some of that chicken broth make sure you don't get none of them bay leaves i'm going to start with a half a cup at a time so what what are you looking for i just want it to where it's going to be thin enough that it'll sort of stay on that meat that we're putting it for but sort of like a i'd say a maybe thinner than a thicker than a pancake batter i'll put it that way so we're going to add just a tad more the beak says i'm all about some chicken dab just go ahead on and you can see that is blended pretty well now when you get it to that point make sure like i say you got it stirring you got it stirred all the time turn her down on low heat and i need you to taste it that is some fine dining right there it is needs just a little hint of a salty taste to me so we're going to give it let me make sure some of that mesquite seasoning you know where to get it we got a good little simmer going here just percolating like a coffee pot it is i like to let this simmer about 20 minutes to give that bouillon there that kind of polo to mix all in there with that chocolate and get all them flavors enhanced really well about 20 minutes in then what are we going to do folks that boiled chicken now a lot of them don't do it this way but i like to stick my chicken back in here and let it cook for about another 15 minutes in there let that flavor get in there and penetrate it all then we're going to take it out plate it pool we're going to eat it and it's going to be fine done deal it is a stick of four candidate i don't have i'm letting it cool just a little bit but you see me just go ahead and just get that chicken out there i picked me out a piece of that their breast laid it right out there run me some more of that sauce over it sprinkled some sesame seed on there i've had a lot of good help today shin i have now they can't be eaten mole huh so kent has carried some treats in his pocket out here for the children so let me see what happened all of them mage yours disappeared you're not going to get one not really buddy i'm going to let you be first today since you are the tiniest good job big let's say it says please me next okay and here comes duker duker go ahead and get yours come on it's all right big thank you for being the one who has always been with us to keep us busy all the time you got good manners do not get this till i tell you you just wait right there you're such a good pup love you you can go ahead boy now it's time for me to have mine cut that one more time right there and before i do this i'm going to tell you if you want to jump this up another flavor notch when you take that chicken out of that pot put it over there on a good hot smoker let it get a little smoke going onto it before you put it in there you'll be thanking me you will describe there is so so many flavors coming out of there you get the smokiness of all them peppers that we blended through there just a little bit of spice from that chili dairy ball but the thing that stands out to me more than anything is the the anise seed and the peanuts raisins and everything that's been toasted you just it's like a an overwhelming goodness that just takes a hold of all your taste buds and you think i've never tasted nothing like this before in my life it is so good that in fact i am going to have another bite and then you get that feeling deep inside it makes you want to do it as shiver and get upright and we'll just do a little moonwalk come back down there well there it is it is finished and oh it was so good like i said so many flavors coming out of there it's not that hard to make folks just follow the instructions you don't get lost i didn't but as always and with honor i tip my hat to all the service men and women and all the veterans who have served and keep that old flag of flying back there for us we appreciate you one and all there's not a day that goes by that we don't thank you we don't appreciate it each and every one of you now the rest of you get on in here come on we're going to get that old big old hug and we're going to do the mole it is so good god bless you each and every one and i'll see you down the red mole chicken trail wait a minute almonds almonds almonds hey shin come here y'all ever get ready to cook in your kitchen and someone is pooped on your counter i mean i think it comes from these fellers that roost up here at night it could be he's kicked the boards off he has must be overcrowding but if you see this at your house you know the roof ain't good so i never know what could be happening in the kitchen we have launched some new apparel some t-shirts sweatshirts we got you fixed up so be sure and check them out\n"