I was in Mexico City last week and on a tour of La Merced market, I bought some Mole from a vendor. There were various moles, the one I bought was made with almonds. I tasted the paste, but ended up buying the crumbly dry mole.
I am back in the US and want to make something. I am thinking of some enchiladas and I don't think it should be difficult. I was told to slowly add in the liquid from the meat I was cooking... I assumed boiling chicken.
Does anyone have any experience with this and an good suggestions. I got enough for 6 people.
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