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.