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284LUVR Offline OP
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Originally Posted by Mannlicher
I make a world class sauce, but it’s a lot of work. Will text it to you is you want to mess with it.


I don't do text so it would have to be a PM


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Originally Posted by MadMooner
Mole, mole, mole......I LOVE a good mole!


Maybe 1 outta 4 Messican joints actually does a good mole. The others suck azz.

I have no answers.



If ya want some really bad messican eats then come to West Virginia . Typically the hillbillies don't care for seasoning so ya get a meal that's bland, VERY BLAND.


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Originally Posted by 284LUVR
Gonna be chicken enchiladas btw. HUGE breasts in the crockpot ATM


Chicken gonna be changed out in favor of hamburger as Tues is a long way off and the yardbird was sooooo good. Made some delicious chicken veggie / noodle soup instead.


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I find it terrible difficult to boil a chicken and not eat the dang thing.


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284LUVR Offline OP
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Had that problem all my life, Shoulda learned by now


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Originally Posted by 284LUVR
Originally Posted by Mannlicher
I make a world class sauce, but it’s a lot of work. Will text it to you is you want to mess with it.


I don't do text so it would have to be a PM

message sent


Sam......

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284LUVR Offline OP
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Thanks. I'll have to order the chilies. Not a problem.

Thanks again, Sam.


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Combined a couple thread here

(1) Made a batch of GregW's easy mole (https://www.gimmesomeoven.com/holy-mole-sauce/) - very easy but a couple suggestions, move to a deep container before you immersion blender it and add just a little fresh squeezed orange to it for brightness.

[Linked Image from i.imgur.com]

(2) Pressure cooked some elk and shredded it, sautéed some onions and used the Frontera Enchalada sauce and then added a line of the mole inside each enchilada and a little more on top.

Should be some nice work lunches this week.

[Linked Image from i.imgur.com]


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284LUVR Offline OP
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Proud of ya my friend.

What's the prep / cook time on the mole (s)

Love the color.


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Originally Posted by 284LUVR
Proud of ya my friend.

What's the prep / cook time on the mole (s)

Love the color.


if you stage all the ingredients (I have a bunch of little cups) it really is a less than 30 minute process. Super easy.


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Droolin' grin laugh

Just got a 2 Tex-Mex cookbooks.

Winter calories !!!!


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Originally Posted by Pugs
Originally Posted by 284LUVR
Proud of ya my friend.

What's the prep / cook time on the mole (s)

Love the color.


if you stage all the ingredients (I have a bunch of little cups) it really is a less than 30 minute process. Super easy.



It's twice as good on days 2 and 3...

Those enchiladas look fantastic...


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Wow !!

Thanks Allan !

grin


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One issue I seem to have these days with enchiladas (well, aside from just wanting to eat the whole tray one sitting!) is keeping the tortillas from cracking when I roll them. I didn't used to have this issue and wonder if the older ones used lard and now they don't?

I steamed them for 30 seconds in the microwave then immersed them in the pan with warm enchilada sauce before attempting to roll and still got a couple cracks. Suggestions?


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Found me a jar of mole today!


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Olé!


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Originally Posted by Pugs
One issue I seem to have these days with enchiladas (well, aside from just wanting to eat the whole tray one sitting!) is keeping the tortillas from cracking when I roll them. I didn't used to have this issue and wonder if the older ones used lard and now they don't?

I steamed them for 30 seconds in the microwave then immersed them in the pan with warm enchilada sauce before attempting to roll and still got a couple cracks. Suggestions?


I heat mine up on a gas burner for about 20 seconds per side (per a Mexican gal I used to know). Seems to soften them up so they don't crack.


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[Linked Image from i.imgur.com]


[Linked Image from i.imgur.com]



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