Tag: cooking

From our Mexican-American-Brazilian household to yours: Happy Cinco de Mayo!

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Sweet contribution to a progressive dinner: Trio of Licorice Desserts… yummy!

Well, Carnaval is over, but the celebrations continue! The same week we offered a typical Brazilian Feijoada for a group of friends and their kids, our family celebrated the 5th Birthday of our Valentine’s Girl, with special ‘mommy-made’ cupcakes… and to top it all off, why not take part at a 16-couple Progressive Dinner? 😮

A bit of background: This type of moving feast offers hours of entertainment with a limited amount of prep work. It’s a great way to entertain a group of friends or neighbors without shouldering the whole responsibility (or cost) of a multi-course dinner party — all because a progressive dinner party was held at 16 different homes in succession, with a single course served at each one. In our case, we hosted Dessert.

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Well, Carnaval is over, but the celebrations continue! The same week we offered a typical Brazilian Feijoada for a group of friends and their kids, our family celebrated the 5th Birthday of our Valentine’s Girl, with special ‘mommy-made’ cupcakes… and to top it all off, why not take part at a 16-couple Progressive Dinner? 😮

A bit of background: This type of moving feast offers hours of entertainment with a limited amount of prep work. It’s a great way to entertain a group of friends or neighbors without shouldering the whole responsibility (or cost) of a multi-course dinner party — all because a progressive dinner party was held at 16 different homes in succession, with a single course served at each one. In our case, we hosted Dessert.

What was prepared for our special guests?

Considering I’m a mom of 3 very active little kids, with not a lot of ‘free time‘ on any given Saturday, cooking time had to be carefully planned, and all three desserts needed to be simple, easy and tasty. That said, had all kids in the kitchen during prep time, and before I knew it, Voilá – we’re done! ♥

A first-timer Trio of Desserts, each one including a different type of liqueur... [totally made that up… instead of going with one type of dessert for all guests, decided to try something different, and offer a light variety of flavors: dark chocolate, light caramel/’dulce de leche’ and a fruity option, with not-so-sweet elements, for a fresher taste. What’s the deal with the different kinds of liquor – Rum, Kahlua [coffee liqueur] and Brandy? It’s part of the fun… something unusual, something to talk home about!]

Besides the ‘sampler desserts’, guests had an opportunity to enjoy some freshly brewed Brazilian coffee!

Results?

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Liquorish mix of fruits:

Peaches, raisins in rum, Maraschino cherries [as wished], and caramelized peanuts, as the ‘crunchy element‘…

 

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Dark chocolate and Kahlua mousse

 

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Pudim de Dulce de Leche (Caramel Pudding) with Brandy

From our “Paceña Kitchen”, to yours… 😮 Curious about the simple & easy recipes? Send me a comment with your email and I’ll be happy to share the tips to all “busy bees” out there! 

More about “getting high on cupcakes”!

Taking up on another cooking challenge: our middle daughter’s Valentine’s birthday… and nothing could go better than… cupcakes! ♥ Scrumptious, rich, vanilla-based, topped with chocolate frosting or a simple butter cream… Both my oldest kids (7 and 5) had a blast ‘helping me’ decorate the mini cakes! They came up with interesting choices for toppings – scroll down to check the pics out! I guess, at the end, it all worked well…

That said, for this Friday, I’m getting back into baking. High altitude [and attitude!] baking.

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Cupcake Cocktails? 😮

My ‘transcontinental’ margarita cupcakes: approved by Brazilians, Mexicans & Americans!

Taking up on another cooking challenge: our middle daughter’s Valentine’s birthday… and nothing could go better than… cupcakes! ♥

Scrumptious, rich, yellow cake, strawberry and vanilla-based, topped with chocolate frosting or a simple butter cream…

Both my oldest kids (7 and 5) had a blast ‘helping me’ decorate the mini cakes! They came up with interesting choices for toppings – scroll down to check the pics out! I guess, at the end, it all worked well…

That said, for this Friday, I’m getting back into baking. High altitude [and attitude!] baking.

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cupcake tower keeps getting higher and higher! 😮

Moving on to the preparations. Simply followed regular yellow cake and vanilla recipes [oh, you, Martha Stewart!], as well as, a simple lemon pound cake recipe, and a fantastic recipe for strawberry cupcakes, from Yummy Cakes from Lynn, discovering [through extensive online research] a few tips/adjustments for baking at high altitudes.

La Paz, Bolivia, can be a great example of how frustrating it might be for a rookie baker! In order to remain in good terms with my kitchen oven, my ‘overactive kids assistants and I’ decided to go for a ‘new & improved first-timer’ cake (batter) step-by-step: 😮

Flour: Increased by 2 Tbs per cup of batter

Baking Powder/Soda: Decreased by 1/4 tsp per tsp of mix

Sugar: Decreased by 2 Tbs per cup of mix [we’re always advised to go light on the sugar here, it’s healthier and better for the body’s blood pressure…]

Milk: Increased by 2 Tbs per cup of mix

Extra egg: added one more to the usual 3

Oven Temperature: Increased by 25 degrees

Baking Time: Decreased by five minutes per 30 minutes of baking time.

It looks like a lot of math, right? Adding this, subtracting that…. raising the oven temperature, decreasing the baking time… But it all makes sense – you’re looking for a less ‘runny’ cake mix/batter, and with  hotter oven, it’s logical (!!) to leave your ‘lovies’ in there for less time. At the end, it’s all about a great deal of TLC! ♥

Curious about the results?

Take a look, and let me know how you think this Valentine’s Birthday Bash went with another batch of the ‘highest cupcakes I’ve ever baked’! 😮

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In the mood for still more? Take a look at these unique recipes for high altitude baking: from my kitchen to yours! ♥

Cupcakes filled with ‘dulce de leche’ (very popular in Latinamerica, similar to caramel)

Below, strawberry cupcakes, filled with fruit (jam) and topped with ‘bubble gum’ frosting [just came up with this recipe today… let me know if you’re curious about it!]

cupcakes topped with caramel

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Illustrated ‘Bolivian-style’ adapted cooking: Green Bean Casserole!

Now, updated with the promised images! Great fit for this week’s photo theme, as well. How I love coincidences!

Enjoy!

Here is my ‘adapted’ recipe:

Green Bean Casserole, “Bolivian-Style”, totally vegetarian!

Ingredients:

1 cup and some 5 oz of 1 can CAMPBELL’S® Miranda Family’s Kitchen homemade Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed* 1/2 kg (1 pound and some 4 oz) of freshly cut, cooked [with a bit of salt] green beans

1 1/3 cups FRENCH’S® Original or Cheddar French Fried Onions homemade onion rings (yeah, that one, where you beat one egg with 3 Tb spoons of all-purpouse flour, and a bit of salt!) [hopefully, it’ll do the trick… gotta be original, at least!] 😮

Directions:

MIX soup, milk and pepper in a 1 1/2 – qt. baking dish. Stir in beans and 2/3 cup homemade onion rings (see the images for a real shock on my recently-discovered cooking skills!) 😮

BAKE at 350°F 375°F for 30 35 min.

STIR. Top with remaining 2/3 cup of onion chips/rings. Bake for some 5 min. or until onion chips are golden.

Liked the results? What about my first-time homemade onion rings for the topping? ♥

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Images and instructions for ‘Bolivian-style’ “camote” casserole [Thanksgiving cooking].

The last days of this week are all dedicated to my ‘adventures in the kitchen’… all the perks of a mom of 3 little ones! Again: pre-Thanksgiving recipes! [Using a kids’ school event as the perfect excuse for trying things out!] Ohh, the wonders of life in the foreign service…. 😮 Already shared my semi-successful attempt to make the well-know Green Bean Casserole. I guessed, it worked well – jury’s still out there! Note: NEVER MADE IT BEFORE…. Now it’s time to try it in ‘breathless La Paz”! Here is my ‘adapted’ recipe:

detail, Bolivian sweet potato (camote)
The last days of this week are all dedicated to my ‘adventures in the kitchen’… all the perks of a mom of 3 little ones! Again: pre-Thanksgiving recipes! [Using a kids’ school event as the perfect excuse for trying things out!] Ohh, the wonders of life in the foreign service…. 😮 Already shared my semi-successful attempt to make the well-know Green Bean Casserole. I guessed, it worked well – jury’s still out there! Note: HAD NEVER MADE IT BEFORE…. Now it’s time to try it in ‘breathless La Paz“! Here is my ‘adapted’ recipe:

‘Camote’ Casserole with Marshmallows, “Bolivian-Style”

1 (16 oz.) can sweet potatoes 1/2 kg (around 1 pound) of Camote, bought today at my dear neighbor, the Achumani Market
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
4 tbsp. melted butter
1 pkg. marshmallows

Step 1: Get the ‘sweet potatoes’ (camote) ready: cooked, peeled.

cooked and peeled ‘camotes’ (Bolivian sweet potato)

Step 2: Mix (potatoes, cinnamon, brown sugar, egg, butter) in a buttered baking tray, topped with slices of white marshmallows. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture. Bake at 350 375 degrees for 30-35 minutes. Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown.

after baking for 30 mins, cover the top layer with marshmallows, and allow them to melt for about 10 mins in the oven… hummm!
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Everyone loves a Fall Bake Sale!

Well, I already shared here my very first attempt to make Apple & Cinnamon Muffins for my kids school – a humble contribution to a great initiative to have a Fall Bake Sale, even though it feels like Fall, here in La Paz, Bolivia, we’re officially in the middle of Spring… Here is what I spotted during my time there, giving a hand to the other moms and enjoying a fantastic Pumpkin Latte (gotta get that recipe!) 😮

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Getting ‘high’ on [apple & cinnamon] muffins!

Again: my path towards learning how to bake goods in high altitude settings…

Another fundraising bake sale, and, this time, the theme is “FALL BAKE” [even though it’s Spring here!].

La Paz, Bolivia, can be a great example of how frustrating it might be for a rookie baker! In order to remain in good terms with my kitchen oven, ‘we’ decided to go for this ‘new & improved first-timer’ apple muffin mix, step-by-step: 😮

It yields between 12 and 15 muffins. The recipe has already been adapted to the altitude so I should have no problems with it, right? 😮

Again: my path towards learning how to bake goods in high altitude settings…

Another fundraising bake sale, and, this time, the theme is “FALL BAKE” [even though it’s Spring here!]. This week is all dedicated to my ‘adventures in the kitchen’… all the wonders of a mom of 3 little ones! 😮

La Paz, Bolivia, can be a great example of how frustrating it might be for a rookie baker! In order to remain in good terms with my kitchen oven, ‘we‘ decided to go for this ‘new & improved first-timer’ apple muffin mix, step-by-step: 😮 Following this post, I’ll share images from the actual bake sale, with all their goodies: caramel apple, pumpkin pies, pumpkin brownies, honey bread… hummm!

It yields between 12 and 15 muffins. The recipe has already been adapted to the altitude so I should have no problems with it, right? 😮

APPLE MUFFINS
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
3 eggs
1 1/4 tsp vanilla extract
1 cup milk
1 1/2 cups chopped apples
For the topping:
1/3 cup brown sugar, packed
1 tbsp all purpose flour
1/8 tsp ground cinnamon
1 tbsp butter
Preheat the oven to 375 F. Prepare muffin tins.
In a medium bowl mix flour, baking powder, baking soda and salt.
In a large bowl beat butter, sugar and eggs until smooth. Mix in vanilla extract and milk.
Stir in the chopped apples and gradually mix in the flour mixture. Spoon into prepared muffins tins.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle evenly over muffin batter in tins.
Bake 20 minutes or until toothpick inserted in the middle of muffin comes out clean. Remove from oven and let cool 5 minutes before removing muffins from tins and letting cool completely on wire racks. At the end, it’s all about a great deal of TLC! ♥

Curious about the results?

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Snapshots of husband’s New Mexican stacked enchilada: his first one in Bolivia.

Ingredients:

12 corn tortillas
2 cups shredded mild Cheddar cheese
2 cups enchilada sauce or 2 cans Old El Paso
Enchilada Sauce
1 cup chopped onion
4 fried eggs
oil for frying tortillas
Preparation:

Put 1 inch of oil in small skillet. Fry tortillas a few seconds until limp. Place on paper towels to drain. Dip a tortilla in sauce and place on plate. Sprinkle on some grated cheese and onion. Repeat for two more layers. Makes 4 stacks. Pour on any remaining sauce and sprinkle on remaining cheese and onions. Top each stack with a fried egg.

Ingredients:

  • 12 corn tortillas
  • 2 cups shredded mild Cheddar cheese
  • 2 cups enchilada sauce, 2 cups of chili sauce (homemade with chili powder, water and flour) – th’s the way my husband does it! Alternatively, it’s also possible to use cans Old El Paso, but this second option is for the ‘weak ones’! 😮
  • 1 cup chopped onion
  • 1 cup chopped red tomatoes (garnishing)
  • 1 cup chopped lettuce (garnishing)
  • 4 fried eggs
  • oil for frying tortillas

Preparation:

Put 1 inch of oil in small skillet. Fry tortillas a few seconds until limp. Place on paper towels to drain. Dip a tortilla in sauce and place on plate. Sprinkle on some grated cheese and onion. Repeat for two more layers. Makes 4 stacks. Pour on any remaining sauce and sprinkle on remaining cheese and onions. Top each stack with a fried egg.
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Getting ‘high’ on cupcakes!

Taking up on a new cooking challenge: in order to help a fundraising bake sale, I’m getting back into baking. High altitude baking. That said, after having a long conversation with my [American] stove/oven, we came to the agreement that we’d become friends, not rivals.

If I’m able to get my mini cakes out, not deflated, nice looking, and attractive to someone else’s mouth, both of us would win: I’d promised to throughly clean it after I was done.

Strawberry cupcakes filled with ‘dulce de leche’ (caramel)
My ‘transcontinental’ margarita cupcakes: (tried and) approved by Brazilians, Mexicans & Americans!
my ‘assistant’…

Taking up on a new cooking challenge: in order to help a fundraising bake sale, I’m getting back into baking. High altitude baking. That said, after having a long conversation with my [American] stove/oven, we came to the agreement that we’d become friends, not rivals.

If I’m able to get my mini cakes out, not deflated, nice looking, and attractive to someone else’s mouth, both of us would win: I’d promised to throughly clean it after I was done.

Both of us [the oven and myself] smiled at the agreement [or at least I did, and maybe, in my crazy mind, my oven’s alter-ego did the same].

Moving on to the preparations. Simply followed a regular yellow cake recipe [oh, you, Martha Stewart!], as well as, a simple lemon pound cake recipe, and a fantastic recipe for strawberry cupcakes, from Yummy Cakes from Lynn, discovering [through extensive online research] a few tips/adjustments for baking at high altitudes [that’s why I’m calling this post ‘getting high (altitude) on cupcakes!].

La Paz, Bolivia, can be a great example of how frustrating it might be for a rookie baker! In order to remain in good terms with my kitchen oven, ‘we‘ decided to go for this ‘new & improved first-timer’ cake (batter) step-by-step: 😮

Flour: Increased by 2 Tbs per cup of batter

Baking Powder/Soda: Decreased by 1/4 tsp per tsp of mix

Sugar: Decreased by 2 Tbs per cup of mix [we’re always advised to go light on the sugar here, it’s healthier and better for the body’s blood pressure…]

Milk: Increased by 2 Tbs per cup of mix

Extra egg: added one more to the usual 3

Oven Temperature: Increased by 25 degrees

Baking Time: Decreased by five minutes per 30 minutes of baking time.

It looks like a lot of math, right? Adding this, subtracting that…. raising the oven temperature, decreasing the baking time… But it all makes sense – you’re looking for a less ‘runny’ cake mix/batter, and with  hotter oven, it’s logical (!!) to leave your ‘lovies’ in there for less time. At the end, it’s all about a great deal of TLC! ♥

Curious about the results?

Take a look, and let me know how you think the bake sale went with the ‘highest cupcakes I’ve ever baked’!

baking the strawberry cupcakes


Cupcakes filled with ‘dulce de leche’ (very popular in Latinamerica, similar to caramel)

decorating the cupcakes

Below, strawberry cupcakes, filled with fruit (jam) and topped with ‘bubble gum’ frosting [just came up with this recipe today… let me know if you’re curious about it!]

cupcakes topped with caramel

and lastly, a new version of the ‘margarita cupcakes’: lemon cake recipe, with light lemon frosting and of course, the mini-straws for the final touch! [again, another ‘creation from my kitchen’… happy to share the tips along!] 😮

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Date Night & Thai Cuisine in Rehoboth Beach, DE.

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Lily Thai opens 6 days a week for lunch and dinner, closed on Mondays, at this time of the year. They have great specials, and it is very affordable.

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Chef and Owner Lily Thamibutra worked at her sister’s restaurant, Seaside Thai (now closed for good), for 5 years before venturing out to create Lily Thai.  It’s located on First Street, right next to the original Nicola’s, where Dos Locos used to be many (many) years ago. They have (finally!) acquired their liquor license, so no more BYOB. Pony up for a nice cold beer or some wine. In spite of how long it took to get the nod for booze, Lily’s has already earned a reputation for authentic Thai food served up in pleasing, if not austere surroundings.

The signature dishes are the Pad Thai (with chicken or shrimp) and the Tom Yum soup (chicken or shrimp with lemon grass and cilantro). .

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Date night, sashimi & yacht.

Definitely, not betraying our favorite Sushi & Sashimi Tuesday evening place, not at all! I’ve mentioned it before here, and one of their specialties, but, this time, wanted to share a few images from a different experience: authentic sashimi (while marlin), prepared at a friend’s boat (one of the local yacht clubs) – our deepest appreciation to Mr Jeremere! 😮

 

Mexican Luncheon

The best recipe for a successful Sunday: Gather friends and neighbors around good food, great conversation, games (for the children) and wait for the relaxing sunset…

This is the authentic image of a genuine Mole Poblano… The recipe is not mine, unfortunately… Its preparation and execution are all credit to two of our lovely neighbors, both are Mexican families currently living in Recife due to work relocation. Click here for more images and their recipe! This past Sunday our Mexican neighbors brought to our place a quasi-Mexican fiesta, including delicious deserts, and we’ were happy to host [and still embarrassed for not knowing how to cook as well as they did!) 😮 … making sure everyone finished their plate! …and getting ready to wait for the calming sunset over the sea! Also, check this other post out. It’s about honoring the Mexican Culture, from another fellow blogger, passionate by Mexico, good food and cheerful celebrations!

Spicy shrimp casserole with curry and coconut milk

Sunday is the best excuse for a great family lunch! Easy, quick, colorful and delicious!

I just started playing with the ingredients, trying different variations of the shrimp casserole, or Brazilian moqueca – a very popular dish among the members or our household, and responding to the husband’s request, here it is, “step-by-step”, or better saying, “image-by-image”… 😮

First, get all the fresh ingredients (or as fresh as possible, but hey, nothing against a convenient bottle of garlic powder!) together. The shrimp needs to be peeled and cooked. After being cooked, it could be stored in the freezer, if needed. Able to get a some organic vegetables (tomatoes, bell peppers, onions), as well, and they looked beautiful!

Sunday is the best excuse for a great family lunch! Easy, quick, colorful and delicious!

Where hot sauce and curry meet... heaven!

I just started playing with the ingredients, trying different variations of the shrimp casserole, or Brazilian moqueca – a very popular dish among the members of our household, and responding to the husband’s request, here it is, “step-by-step”, or better saying, “image-by-image”… 😮

First, get all the fresh ingredients together (or as fresh as possible, but hey, nothing against a convenient bottle of garlic powder!). The shrimp needs to be peeled and cooked. After being cooked, it could be stored in the freezer, if needed. I was able to get a some organic vegetables (tomatoes, bell peppers, onions), as well, and they looked beautiful!

Starting with some heat… curry & hot sauce:

Can you see the heat in action? look at the color of these bad boys!

Adding a very important ingredient to the marinating mix: beer!

Simmering all the ingredients.. allowing for all the flavors to rejoice!

...don't forget to add a bit more "liquid" to the mixture...

Bringing in another surprising ingredient: coconut milk – very popular member of the traditional Brazilian cuisine!

How should it look? Pretty much like this! 😮

Now, a quick look over the side dishes:

While you were working your magic with the shrimp casserole, rice was being cooked! It's simple like that!

Rice is done!

quick, easy, fluffy! like gradma's homecooking!

Another side order: organic veggies make a great and tasty salad!

Husband’s plate: [accompanied by his ‘favorite’ cold drink!]

Two of my most demanding [and happy] customers! Happy Sunday!

“Cooking traditions from the heart”: great-grandma’s New England squash pie

During our time with family in the USA, one of the things I was being very attentive about, was learning from my mother-in-law some of her “secrets“, “cooking tricks” and delicacies, mainly from her dear New England origins…

Among the experiences, which included a 2-day process for making spaghetti sauce with meatballs and italian spicy sausages, stuffed shells, meatball subs, for the scope of this blogpost, I’ll restrict myself to my favorite desert for the Fall season: (New England) squash pie!

I keep following my mother-in-law around, trying not to miss a second from her teachings…

A quick snapshot of one of her well-cared “secrets”:

Once the recipe folder is open, she grabs a hand-written recipe from her own mother, and the rest, is just history! To make things easier, here is a simplified scheme for this delicious pie:

the golden beauties: pumpkin & squash

Ingredients

1 can ONE-PIE Squash
1/2 cup Sugar
1/2 tsp. Salt
1 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
2 Eggs (beaten)
1 1/2 cups Milk or 1 can 12 oz. Evaporated Milk

Directions

Mix sugar, salt, & spices. Blend well into squash. Beat 2 eggs separately, add milk, stir well & blend into squash mixture.

Pour into 9″ pie plate lined with crust. Prehead oven. Bake 20 minutes at 425 degrees F.

Then bake for additional 45 minutes at 375 degrees F.

It looks pretty simple, right? Not really! 😮 I’ve got a lot of respect for this great-grandma’s recipe, and maybe, one day, I’ll be able to bake it as well as my kids’ grandma does!

For now, just cheers from our current tropical setting, longing for the flavors and tastes we were able to enjoy back home!

Homemade Mole: photos and receta for an authentic Mexican Fiesta

Two cheers to our wonderful neighbors! 

Today I had a very special guided tour: through an authentic celebration of Mexican Independence, including getting “secret recipes” from the hosts, one of which I was “allowed” to share here with you all…  (I guess she knew that simply humans, like myself, wouldn’t be able to replicate this delicacy!). At least, not the way I got to enjoy… humm! My very first Mexican Fiesta, and just to make things even better, didn’t have to leave Brazil for that… quite a treat! So good I entertained the idea of joining the other guests during the Grito Mexicano… 😮 (too shy for that, though!)

Also, check this post out. It’s about honoring the Mexican Culture, from another fellow blogger, passionate by Mexico, good food and cheerful celebrations!

beverages for all tastes… and ages!

mole poblano, already mixed with chicken meat… hummm!

How to prepare “Mole Poblano” sauce

{in Spanish, sorry… that’s the original recipe… :o}

Ingredientes 

Normalmente la gente al Mole le suele poner pollo u otro tipo de carne aunque la base son los chiles, el cacao y las especias.

  • 1 Kg. de chile mulato (es un chile seco de color negruzco y de sabor un poco dulzón)
  • 125 g. almendras.
  • 125 g. nueces.
  • 125 g. avellanas peladas.
  • 125 g. piñones.
  • 125 g. cacahuetes.
  • 125 g. pepitas de calabaza peladas.
  • 250 g. uvas pasas.
  • 250 g. ajonjolí o sésamo.
  • 50 g. canela molida.
  • 10 bolitas pimienta negra
  • 10 semillas de chile mulato
  • 1 manojo de hierbas de olor: mejorana, tomillo y laurel.
  • 1 Kg. plátano macho (es un plátano válido solo para cocinar)
  • 1 paquete de galletas maría.
  • 1 paquete de galletas ricas.
  • 2 panecillos con sal.
  • una pizca de semillas de girasol peladas.
  • Comino, anís, clavo, cilantro (una pizca de todo)

Elaboración:

  • Todos esos ingredientes se muelen en un molino de chiles llamado Morcajete (es un mortero de piedra volcánica) hasta que quede una masa espesa de textura fina.
  • Esta masa se disuelve en caldo de hongos o setas (tradicionalmente en caldo de pollo u otra carne) hasta que quede de consistencia parecida al chocolate derretido o chocolate a la taza espeso.
  • Las setas u hongos se pueden trocear o dejarlos enteros mezclándolos con el Mole rojo.
  • Este plato se sirve caliente, acompañado de arroz, frijoles y tortillas mexicanas.

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