mole poblano enchiladas

Mole Poblano Enchiladas

Fiery Foods Manager Cooking with Chiles at the Holidays, Recipes Leave a Comment

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.


Tamales y Mas Tamales

Mark Masker Recipes Leave a Comment

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.

Mole Poblano

Mole Poblano de la Noche Buena

Dave DeWitt Recipes Leave a Comment

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.

Crema Mexicana

Dave DeWitt Recipes Leave a Comment

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.