Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.
This post isn’t about any particular dish per se, but about preparing components useful for a variety of dishes. I don’t shy away from projects which involve stretches of time and/or multiple procedures even if they don’t necessarily occur on the same day. I found this green molé powder a couple years ago and it … More Tomatillo Salsa & Molé Powder
Found another way to use Molé. On a toasted corn tortilla I put molé sauce, grated cheddar, queso fresco and a steam poached egg garnished with avocado slices and cilantro.
It’s not often I go more than a day or two without posting, but it has been a week now since my last post. That’s because we took a whirlwind road trip down to Key West. I guess you could say it was a bucket list kind of thing. Of all our dining experiences on … More Molé Sauce (My Version)