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Old 07-09-2008, 08:06 PM   #11
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Originally Posted by Andy M
Does this make a red enchilada sauce a mole?
I am not an authority, Andy, but I don't think so. Mole is a much more complex taste, with nuts and seeds and lots of different spices and herbs. I counted 29 ingredients in Diana Kennedy's recipe, and I didn't count all the steps, but it took four pages. She says, however, that a good use for the leftover mole is as a sauce for enchiladas. I've also seen recipes for enchiladas with mole sauce, but I don't think that the sauce we generally use for enchiladas quialifies as a true mole.

Saludos, Karen
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Old 07-09-2008, 08:15 PM   #12
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Thanks, Karen. I had been reading this thread then we had enchiladas for dinner and it got me thinking.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 07-09-2008, 08:22 PM   #13
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I often use Dona Maria's Mole when I'm in the States to fulfill my mole craving. (I am just to lazy to make the real thing.) I cook the chicken then pour the sauce on top & bake until hot serve with rice or shred chicken put in warm lightly sauteed corn tortillas & pour the sauce on top (enchilada de mole...where we live in MX they then top with crema) . Dona Maria's has a warm aftertaste not spicy hot. Enjoy!

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