Comments on: Fast and Easy Mexican Mole Enchiladas

By: deb

deb — Sat, 11 Dec 2021 19:13:43 +0000

Love love love mole ! Wondering how many servings this recipe makes….

By: Katherine Sparrow

Katherine Sparrow — Sun, 19 Sep 2021 01:34:19 +0000

In reply to Julia.

@Charbel Barker,

By: Lisa M Hall

Lisa M Hall — Mon, 03 Dec 2018 03:13:35 +0000

Hi! I am looking for a recipe for a beef mole. I have made poultry-based moles and enjoy the process.

My question is: How would you alter the recipe, if you were to eliminate the box of mole?

Thank you!

By: Julia

Julia — Tue, 16 Oct 2018 01:29:37 +0000

It came out great! We did add some more broth to thin it out more. Will make again. Thanks!

By: Charbel Barker

Charbel Barker — Tue, 09 Oct 2018 21:44:09 +0000

In reply to Julia.

Hi Julia – for this version, which uses a store-bought mole as a base, you shouldn’t need to add any water. If it seems too thick after you blend everything together, you can add a little bit of water or additional chicken broth to thin it out, but I have never had an issue. Let me know if you have any other questions. Thanks!

By: Julia

Julia — Tue, 09 Oct 2018 21:35:23 +0000

It only calls for 1 cup of broth . We don’t need to add water?

By: lusico.net

lusico.net — Wed, 07 Jun 2017 14:15:12 +0000

I will disclaim that I am Caucasian and did not grow up eating home-made mole BUT I do live in Southern California and am surrounded by some mighty fine, authentic Mexican food.