Відео

I cooked your albóndigas on Monday and last night I had the leftovers. It was so good and now I’m ready to cook my next dish from your book. I’m leaning toward bistec a la mexicana because when I see the picture of it in the book, it looks like what my mom used to make lol thank you for the recipes!

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parchment paper does not absorb oil!

i love this video and wow, am i ever learning from you!!

We have one we’ve never used. Will have to season it up and give it a try!

Greetings from a fellow San Diegan. You have a great energy and look.

Thank you for this. You made it super simple to understand the process of curing the molcajete!! Now I need to go buy one. 😊

thanks for teh crunchy chicken tacos recipe, super yummy

Memories when Mom cooked them❤

i love my new cook book.

Ola! so, your recipe calls for 8 cups stock. The cast iron skillet only holds about 5 cups (which seems like what you added in the video, 4 cups.). If I am really adding 8 cups stock to the 2 cups roux (10 cups total)... how the heck am I doing that in a small pan?

Need to see those stuffed on camera. They were tightly shut after frying and I want to see them not crack as you fill them up with all those ingredients.

I need a pot with strainer like that 😮

Mayocoba's my favorite, period. Looks awesome 😋

Yummy. We love Peruvian food and beans are favorite dish. Thanks for the recipe. 😊😊😊

Just made this recipe and its delicious

My name is Tia trina too!! This is my dads account

Hi - how much broth is yielded and should go into the food processor with the peppers? I see that 12 cups water go into the pot before boiling for 45 minutes, and I’m sure some of that water boils away, but it still seems like a lot of liquid. Also, I don’t see you pour the broth into the food processor in the video? Just want to make sure I’m not missing something. Thanks!

where do I get the actual recipe

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Yum! I just made this. ❤❤❤❤

I have to use peanut oil..crowns face:( lol

Are the cloves whole or ground cloves?

Wow dear ilove my taccos too im a foodie type of guy too im 63 im a retired business owner too ilove watching all the different cooking shows and blogs too

Hey there! Susan Silva here! Love your tacos! They are the best!

Amazing. Going to try this very soon!

Really great presentation!

Beautiful story!!!

I absolutely love my cook book Good Job

Mole mama, I thought you were going to show how to make some really good homemade tacos shells, you know from scratch, but it was just frying tortillas that you bought from the store, 😩

The recipe ingredients aren't the same. She said 6c flour recipe shows 7 and oil is also different.

An even easier version: in a bowl add tomato sauce and chili powder (I use gibhardts). Mix thoroughly! Then do your roux, add Tom/chili mixture. It will thicken fast, thin out chicken stock. Add your cooked chicken and simmer. Voilà!! Red mole!! Done! Serve with sopa de aroz and potato salad. So yummy!! NO CHOCOLATE!!! That’s GROSS!!!

She is one of the best cooks to follow!

Yum, I love quesadillas! What a great party idea, I never thought of quesadillas for gatherings! Love all the toppings, this looks amazing! 😍😋

Every recipe I found is not home made. You bought the tortillas at the store. They are not healthy either.

🙏👌👌👌😋😋😋😋

Yum! Flautas!! Love them! 😋 I’ve never seen “king size” corn tortillas 😯 Those look awesome! Love the addition of poblano pepper, I looove poblanos! 😋 That fire roasted flavor sounds fantastic! 🙌🙌 Cheers from a fellow foodie/creator! 🤗

That looks yummy!

Just saw you on guy’s grocery. Great job. Can’t wait to follow your blog.

Looking absolutely Wonderful delicious and tempting recipe sharing..👍 the food comes out perfectly enjoy watching you'll thank you, dear. Stay Blessed and stay connected 😍

Wow! What a beautiful, empowering woman! Hope to see many more from her!

Interesting. I wonder if air fry shells would be easy then and maybe healthier.

I have a question. You are making a large amount of chile nectar. In the instructions you say to add 1 cup of the nectar to the roux. What do you do with the rest of the nectar? Or is this a misprint?

This is almost exactly like Hungarian Paprikash! Now I understand Mole! Thank you! The pumpkin seeds confused me...

Classic mango salsa. Looks delicious. Thank you for sharing. Stay connected and visit. Have a wonderful Friday.

What a gem you and your family’s recipes are thank you Mole Mama

Sylvia has always been an inspirational woman. I am proud of her and her abuela. I do love the recipes

hi, I was looking for her account, but it seems to have disappeared again. Do you have any news for this lovely lady?

Cute

You have to hold them shells open with the tongs as they fry if you want to have room for fillings! That’s why you skipped the filling process. Otherwise you are a doll!!!