Thread: Mole Sauce???

Those do look amazing! Thanks for sharing!

Thank you so much, Velouria!

Thank you to both of you! I appreciate your responses. I'm looking forward to trying the rojo mole. As soon as I do I'll let you guys know if this is the one. Again thank you much!

I would LOVE to find a recipe for Herrera's restaurant's sour cream enchiladas, which I had about 20 years ago! Something made me think of them and I am obsessing now. LOL I've Googled this into the ground with no results. It had a beef filling, and the most delicious sour cream sauce. Does anybody have an idea how I can make this outstanding meal?

I have used sandwich wrap paper a found at Sam's club. I'm sure any Costco or any price club would have them too. I get 1000 12 x 12 sheets in a box. I initially bought them in lieu of parchment, to line my baking pans when I baked. When I started trying to make tamales, I found that working with the corn husks was very difficult for me (I have a condition in my hands that makes it hard to hang on to several little husks while...

I'm not sure you'll lose any flavor by using parchment because the masa is plenty flavorful. I'll guarantee they'll come out of the parchment very easily!

Hello, So can you use diced pork ( the kind you usually use to make pork green chili?) Or do you have to buy it as a roast? Thanks Renee

My Friend is from Monterrey Nuevo Leon and wants to make Turcos which is a pastry with sometype of mincemeat filling. Do you have a recipe?

I can't vouch for how good this particular recipe is (they're definitely not my favorite holiday food), but probably something like http://madeleinecocina.com/?p=1031

Here's the translation : Turcos 1 kg flour 500 g fat (preferably half vegetable shortening and half pork fat/lard) 1 teaspoon salt 5 tablespoons sugar orange blossom water or cinnamon tea Filling: 500 g pork, cooked and shredded (loin or leg) 100 g raisins 100 g nuts (can be an assortment: pine nuts, almonds, etc.) sugar, to taste 1 pinch of ground cloves 1 teaspoon ground cinnamon To make the filling, brown the meat in a bit of oil. Add...