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