Asparagus, mushroom, and goat cheese enchiladas with pine nut mole sauce (Enchiladas de espárragos, champiñones y queso de cabra con mole de piñon) from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (page 154) by Pati Jinich

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Notes about this recipe

  • bwhip on May 19, 2025

    This was good, not too difficult. Only thing I found puzzling was that the recipe seemed to make way more mole sauce than was needed. Half would have been plenty, and with pine nuts being fairly expensive, I sure hate to waste them!

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