Mexican question

[MexicoKaren]

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.

[Andy M.]

Thanks, Karen. I had been reading this thread then we had enchiladas for dinner and it got me thinking.

[Clienta]

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!