I made this delicious enchilada sauce to go with our

[traca]

I was just thinking...cashews would be good too...and in a pinch, I might be tempted to try it with

pecans...There's so much else going on in that recipe, I wouldn't let your choice of nuts stop you. I would avoid pepitas not only because they lack much flavor, but because ground, I don't know if you could get them smooth enough. I'm warry of the pepitas on two levels--both from a flavor perspective and because of texture. I'm leaning towards roasted cashews as a sesame alternate. smileys/smile.gif

 

[pat-nocal]

Sesame seeds should work. This Rick Bayless recipe for Classic Red Mol

seeds and almonds. Sounds great.

http://www.surlatable.com/gs/mol-rojo-224sico-guajolote-rick-bayless-chef-author-recipes-1.shtml

 

[cheezz]

I've always added it to my homemade salsa and also to black eyed peas!

 

[dawn_mo]

Ang, you should try making your own pickled jalapenos.

They are so easy and so good. I am making some today. I learned the hard way not to reuse the brine from an empty jar to the new jar. It made them incredibly hot, even for me.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94662

 

[curious1]

This one is very close to the Jane Butel Tex-Mex Cookbook recipe. IMO, tomatoes have no place in

this kind of sauce, a lot of recipes call for them, though. I substitute beef broth, made with Penzeys beef base for chicken broth when making beef enchiladas.