Enchiladas * Enchiladas in Tres Moles * Quesadillas with Mole * Mole de Olla *

Spicy Popcorn * Sopa de Arroz * Mexican Chorizo

Enchiladas (or Enmoladas)

This is great with any of the moles.

6 to 12 corn tortillas (depending on how saucy you like them)

Oil for frying

1 batch of Mano Y Metate Mole, See Basic Directions.

Possible fillings, limited only by your imagination:

Cooked chicken, turkey, pork, etc.

Sauteed greens with pine nuts

Cheese and diced onion

Mashed butternut with roasted garlic (try with Mole Dulce)

Crumbled tofu with mashed raw garlic, diced onion and salt

Sauteed mushrooms

Heat 1/2 inch of oil, such as canola, in a skillet on medium. Dip each tortilla and cook for a few seconds, just until the tortilla becomes pliable. If left for a few seconds too long, it will start to become crisp and be difficult to roll. After frying all of the tortillas, dip one tortilla in the sauce. Then place it in a casserole dish, put about two tablespoons of filling across the tortilla, roll and place seam side down. Continue with each of the tortillas, placing each enchilada side by side. Pour any remaining sauce over all. Put the covered casserole dish in the a 375 degree oven, and cook just until heated through, about 20 to 30 minutes. Can be kept warm in the oven until serving. Garnish with plenty of lettuce, and serve with rice and beans.

An alternate method is to fry and fill the tortillas without dipping in the sauce. Pour the sauce over all, and bake as above.

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Enchiladas en Tres Moles

The colors of the Mexican flag.

2 dozen corn tortillas

1 batch Mano Y Metate Mole Pipian Rojo or Mole Adobo. See Basic Directions.

1 batch Mano Y Metate Mole Verde

1 batch Mano Y Metate Mole Dulce

Possible fillings:

Crumbled Mexican fresh cheese or grated jack, muenster, or mild white cheddar

Diced or shredded cooked pork

Cooked chicken

Crema, crème fraîche, or sour cream, or crumbled Mexican cheese

Fry tortillas as in recipe above. Dip one tortilla in Pipian Rojo or Adobo, fill with cheese and diced onion, and place folded or rolled on a dinner plate. Spoon a bit of sauce over it. Dip one tortilla in Mole Verde, fill with pork, and place on the same plate. Dip one tortilla in Mole Dulce and fill with chicken. Drizzle the top of the Mole Dulce enchilada with a little crema or a little crumbled white cheese. Make up all 8 plates as above. Place plates in the broiler just until heated. Serve with the works to 8 special people!

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Quesadillas with Mole

This is as easy as it sounds!

Tortillas, corn or flour

Cheese, one that melts or at least turns stringy

1 batch Mano Y Metate mole, any variety. See Basic Directions.

Optional toppings:

Fresh squash blossoms, whole or sliced

Nopalitos (freshly cooked or from a jar, rinsed and dried)

Sliced avocado

Scallion rings

Heat tortilla on a dry griddle or skillet on medium high. After the bottom starts to turn brown, flip and cover scantily with grated or crumbled cheese. Add toppings if desired. Fold in half or leave open. Cook until bottom starts to color and cheese is melting. Drizzle with mole, and enjoy!

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Mole de Olla

Mole Soup

2 tablespoons oil

1 tin of Mano Y Metate Mole powder, any variety

4 cups water, or vegetable or chicken broth

1/4 lb chicken or pork, cut in bite sized pieces (optional)

3 to 4 cups seasonal vegetables cut in bite sized pieces, such as onion, summer or winter squash,

green beans, peas, carrots, corn kernels or 1 1/2 slices of corn on the cob, potatoes, etc.

Salt to taste

In a soup pot, cook mole powder in oil until bubbling and fragrant. Add water or broth, meat if using, onion, and the slowest cooking vegetables. Add the vegetables in the order they will take to become tender. Salt to taste, and cook until all is tender and the flavors combine, approximately 30 minutes. Serve with tamales de elote or tortillas. Maybe even try with American cornbread. Garnish with lime wedges, chopped cilantro, and diced onion. 

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Spicy Popcorn

The easiest potluck dish ever!

Fresh, whole popcorn

Oil, if using a pan

Melted butter

Mano Y Metate Mole powder, to taste

Pop the corn in a hot air popper, or with oil in a pan. Drizzle with butter, and sprinkle immediately with mole powder. Enjoy!

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Sopa de Arroz

From Helena Fernández Valdés

Serve with any Mexican meal.

1 cup long grain white rice

2 tablespoons oil, such as canola or corn

2 cup chicken, turkey or vegetable broth

2 medium tomatoes if in season, or 3/4 c canned tomato, diced or crushed

2 slices of yellow onion

4 whole sprigs fresh cilantro (optional)

Salt to taste

 In a medium size saucepan or a stovetop casserole dish, heat the broth to a slow boil. If using fresh tomato, use the sharp side of a 4-sided grater, which allows the pulp to go through but leaves the skin in one piece in your hand as you grate. Add fresh or canned tomato pulp and onion to the broth. Salt the broth well. At this point, some people add diced carrot, corn cut from the cob, and fresh or frozen peas. While the broth is heating, heat the oil in a heavy-bottomed skillet (preferably cast iron) on medium high. Add the rice to the skillet, stirring constantly, and cook until golden brown, with a few dark brown grains. Carefully, add the browned rice to the boiling broth. The broth will simmer up vigorously. As you scoop the rice from the hot oil, keep the spoon out of the broth and be careful for steam droplets spitting in the skillet. Add the cilantro, if using. Put a lid on the pan or dish and turn the heat to very low. Allow to cook for about 20 minutes, without stirring. Rice is done when tender and most or all of the broth is absorbed. Other types of rice can be substituted, such as brown rice, adjusting the cooking time and quantity of broth accordingly.

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Mexican Chorizo

For spicier chorizo add less meat, or for milder chorizo add less mole powder.

1/2 to 3/4 lb ground meat, such as beef, pork, turkey, or a combination

 OR crumbled firm tofu

Adobo powder, 1 tin unprepared

1 teaspoon vinegar, or more to taste

Mix all ingredients thoroughly and refrigerate overnight. Fry in a hot skillet, with a bit of oil if necessary. It is ready to serve when cooked.

Try it mixed into scrambled eggs or fried potatoes for breakfast. Or mix into refried beans for tostadas

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