Enchiladas with Mole Sauce 2
| Yield: | 6 Servings |
| Categories: | Sauces |
| Coombes RNCM95A | ||
| FOR MOLE SAUCE | ||
| 3 | Plum tomatoes; preferably Roma | |
| 3 | Pasilla chilies; (up To 5) | |
| 2 | tb | Peanut oil |
| 1 | Bay leaf; roughly chopped | |
| 2 | sm | Onions; roughly chopped |
| 2 | Cloves garlic; chopped (up To 3) | |
| 1 | Red bell pepper; stemmed, Seeded and roughly chopped | |
| 1 | ts | Chili powder |
| 1 | tb | Rice wine vinegar |
| Zest & juice of 1 orange | ||
| 2 | Sprigs fresh oregano OR cilantro; (up To 3) | |
| 1 1/2 | ts | Salt |
| 1 | tb | Mexican chocolate; available At Hispanic markets |
| 1 | ts | Fresh ground black pepper |
| Water or canned chicken Stock |
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