Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Smokey Chocolatey Mole Sauce

     I’m making Mole Chicken Tacos. I love Mole sauce. It’s a bit of a luxury due to millions of ingredients & time required to make it. But it’s so good!! It’s got flavors that range from chocolatey sweetness, to mellow heat from the dried peppers, to savory garlic and onions, bitter notes from the coffee, tanginess from the tomatillos and tamarind, and creamy goodness from the nuts. Make sure to add the very sweet Mexican chocolate in batches and taste your sauce as you add this sweet element. If it’s too sweet, you can balance with more coffee or tamarind paste to add bitter and /or tangy notes.

     This takes a little time, and since it takes so long to do, I make extra to freeze for future use. Mole Turkey Enchiladas will be good made from Thanksgiving leftovers. 

     Here’s how I make my Mole Sauce:

    Heat oven to 350.

    On a large cookie sheet, 2 sweet peeled and quartered onions, about 10 peeled cloves of garlic, 1 or 2 peeled and halved shallots, about 6 to 8 washed & peeled tomatillos, 1 or 2 halved tomatoes. Drizzle with olive oil and roast for about 25 minutes until they start to caramelize.

    On a separate cooking sheet toast a mixture of about 10 dried Ancho, California, and New Mexico chili pods with the stems removed and some of the seeds removed.

     To a dry stew pot add about 7 peppercorns, 1 cinnamon stick, 1 small whole nutmeg, a few cloves, 1/4 cup pepitas, 2 tblsp almonds & 2 tblsp peanuts. Heat the nuts and  spices on medium low heat until fragrant, about 5 to 7 minutes.   

    Add all of the toasted chilies and vegetables to the stew pot along with 3 or 4 cups vegetable stock 1 tsp tamarind paste, and 1/2 cup raisins. Let the ingredients simmer down, covered, stirring occasionally, for 45 min to 1 hour. Add 1 torn up corn tortilla. 

    Blend it in batches. Be careful blending hot liquids. You’ll be surprised how the cinnamon stick, cloves and nutmeg blend up and disappear into the sauce.

    Now add 1 tblsp oilive oil to a stew pan, add the mole sauce and bring back up to a low simmer. Add 1 wheel of Mexican Chocolate and 1/2 to 1 cup of strong cold coffee. Add more vegetable stock as needed.

    Taste the sauce and balance the flavor to your liking.


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      I want to make and devour this! NOMNOMNOM!!!5
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