By Luke Chavez
The Times 

Enmoladas de Queso

My Recipes|Luke Chavez

 

October 19, 2023

Luke Chavez

Enmoladas de Queso

This time of year, I often find myself craving the warm smell of a bubbling pot of homemade mole. A quintessential part of Mexican cuisine with pre-Columbian roots, mole is made in a spectrum of different colors, from black to bright green, with the most famous varieties coming from the states of Oaxaca and Puebla. In this recipe dried chilies are blended with sweet pumpkin and roasted peanuts to create a velvety rich sauce which is then smothered over tortillas rolled with melty cheese.

Ingredients:

6 dried ancho chiles, stems and seeds removed

1 white onion, quartered

4 garlic cloves, wh...



For access to this article please sign in or subscribe.

 

Reader Comments(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024