I spent most of the weekend at my parents’ house cooking and taking pictures of our creations. I think my mom and I make a great team in the kitchen and I think my dad and cousin agree. They seemed to enjoy every dish that came out of the kitchen this weekend. During the course of this week I will post the recipes so you can enjoy them too with your family.
Saturday afternoon we ate mole enchiladas for lunch (in Mexico lunch is the most important meal of the day and it’s eaten in the late afternoon). Enchiladas is a Mexican dish made with tortillas and a sauce. The tortillas can be stuffed with chicken, pork, beef or vegetables and the sauce can be anything from a simple tomato based sauce to a very complicated mole. They can be served with rice, beans or by themselves. This is one of the most recognizable dishes of Mexican cuisine and one of my favorites.
Here are some of the enchiladas recipes I’ve posted in the past:
- Bean enchiladas
- Creamy poblano sauce enchiladas
- Enchiladas verdes
- Pumpkin enchiladas
- Crepe enchiladas
The enchiladas we had this weekend were made with some of the mole we got at the mole fair last week. If you didn’t read about it, please click here to see some pictures of this amazing food event. This kind was almond mole and to prepare it we only had to had chicken broth and simmer it for about 20 minutes. I’ve made some moles before that could be used to prepare enchiladas:
I’m really enjoying the time I’m spending with my mom in the kitchen and later this week I’ll share with you some of the food we’ve been cooking. Here’s only a sneak peek: