INGREDIENTS
100 Grams of Traditional Rio Mar Mole 250 Grams of Potatoes Cut Ready to Fry Bring the water and Chicken Bouillon to a rapid boil in a saucepan. Lower to medium heat. Add the Traditional Rio Mar Mole. Stir until a thick sauce is formed. Put on one side. Fry the potatoes in hot oil. When done, take out of the oil and place on a piece of paper kitchen towel to absorb the fat. Serve them on an extended plate and cover with the Mole Dip Bon Appetit!!!!
1 Teaspoon of Chicken Bouillon
1 Cup of Water
½ Cup of Oil
French Fries