Our administrator thinks his mother is the best cook in the world. So when I mentioned that I’d had this great dish at a restaurant, and he mentioned that mole is so easy the way his mother does it, I needed the recipe. I’ve made it many times and maybe Carlos is right: his mother just might be the best cook! So simple, but tasty as all get out.
This is a recipe my mother-in-law picked up on her vacation in Cabo! We are all thankful she brought it back to share with us. Hope you guys enjoy it, too!
I’d forgotten this dish, but saw it on a menu in a new restaurant. Thought I’d give it a try one day. After the easy tamales came out so well that just translated to this perfectly. So simple! I served it over white rice. I used the copycat version of Lipton Soup Mix elsewhere on this site, it’s perfect.
I stole this recipe from a publication called Gelatinas, put out by a company who sell gelatin in Mexico. Since I’m a total chocoholic I had to try it. It came out quite nicely, if you love milk chocolate. I’m going to fiddle with it to make it more like dark chocolate, but in the meantime need to post this to be the base for future experimentation. The molds were OK, but next time I would pour it into pretty glasses, top it with more cocoa powder.
I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it’s a tasty and cooling side dish I’ll enjoy during our Cabo hot season. Hope someone out there enjoys it.
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