Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare—in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.
In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico.
Tamales can be filled with almost anything from meat or poultry to fruits and nuts. To create variations on this traditional recipe, simply replace the pork with the ingredients of choice. Tamales are traditionally served covered with red or green chile sauce–but use both for red and green “Christmas” tamales.
Use this sauce to accompany a variety of poultry dishes. Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or substitute sliced turkey, left over from your holiday feast. It also makes an excellent sauce for shredded turkey or chicken enchiladas.
This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.
½ pint heavy cream
2 tablespoons buttermilk
Put the ingredients into jar and stir to mix. Cover the jar with plastic
wrap set in warm place, around 70 to 80°F, for 6 hours. Then place in the refrigerator for 8 hours or overnight.
Stir the cream before serving.