Slowly whisk in about 2 cups of the reserved chicken broth until you have a thickish gravy. Whisk in the enchilada sauce and remaining ingredients, keeping the heat very low, so it doesn't boil. Add the shredded chicken; salt to taste. Heat through and serve over rice.
Zesty Cabbage Slaw
A nice, tangy counterpoint to the rich mole—and cabbage is loaded with vitamin C and other cancer-fighting antioxidants.
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1 cup shredded red cabbage
1 cup shredded green cabbage
1/2 cup chopped cilantro
1 tablespoon coriander seeds
Creamy Lime Dressing
2 tablespoons plain yogurt
1 tablespoon vegetable oil salt and pepper
Combine the cabbage and cilantro in a salad bowl. Toast the coriander seeds in a small, hot pan until they are fragrant and start to pop. Throw the seeds in with the cabbage. Grate the zest, the green part of the lime's rind.
In a small bowl, combine the lime's juice and zest. Whisk in the yogurt and vegetable oil. Add salt and pepper to taste. Toss with the cabbage slaw just prior to serving.
Mexican Chocolate Fondue
OK, cream isn't good for your heart. But this treat is sure to set it pitter-pattering anyway.
1/2 cup heavy cream
1 teaspoon cinnamon
8 ounces chopped dark or bittersweet chocolate, or chips
1 tablespoon plus 1 teaspoon Kahlúa liqueur
1 teaspoon pure vanilla extract
Sliced fruit for dipping (such as pears, bananas, apples, or strawberries)
Heat the cream and cinnamon to a simmer in a small saucepan. Turn off the heat and add the chocolate. Stir rapidly, until all the chocolate has melted and there are no lumps. Stir in the Kahlúa and vanilla. Pour immediately into a large soup bowl and start dipping—fruit, butter cookies, marshmallows, or even tortilla chips.
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Gourmand and hostess Califia Suntree has worked in restaurants, catered, edited cookbooks, and snacked her way across the country. Her foodie blog can be found at www.spooning.typepad.com.