So was it worth the effort to collect the ingredients and make the more complected mole? Absolutely! I love that you store it at a smaller volume and add chicken broth when you are ready to serve. I still have some in my freezer that I cannot wait to use!
The simple sauce (version 1) is a good sauce on it's own, but if you want Mole Poblano, it is worth the extra effort to make version 2.
My in-laws create enchiladas every Christmas Dinner, and this year they used the authentic mole sauce that I created and had stored in my freezer. They proclaimed that it was as good as the neighborhood Mexican Restaurant's sauce!
Christmas Enchiladas
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