Goat Cheese Corn Enchiladas

In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

Goat Cheese and Corn Mole Enchiladas
Your rating: None Average: 5 (3 votes)

Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

This is an adapted Rick Bayless recipe that we use with our mole.

1/2 cup Classic Red Mole
1/8 cup agave syrup (preferably organic raw) or dark corn syrup
Bone-in chicken pieces
Salt and fresh ground pepper
Sesame seeds (toasted, if you like)

Heat the oven to 350 degrees.

Mole Lacquered Chicken
Your rating: None Average: 4 (2 votes)

The South by SouthWestern Enchilada (with Verde Foam)

This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

Per Enchilada:
2-3 corn tortillas
1 egg
1 Tbsp crema
1/2 cup chicken, partially shredded - dark meat preferred
1/4 cup salsa verde

South by Southwestern Enchilada
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Classic Red Mole Poblano

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Chicken glazed with mole
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