By justcallmetoni on February 12, 2003
"I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried."
Serving Size: 1 (247 g)
Servings Per Recipe: 4
"This is fantasic!!! reminds me of Casa Mole in Rosarito baji Calif. very very good"
"We loved this and have made it twice in the last 30 days. It is a little work (we work from a fresh pumpkin) but worth it. The flavor is wonderful, but we did not appreciate the thin sauce that was the result of straining all of the tomatillo texture out. So, the 2nd attempt we added the seeds into only about 2 cups of the sauce (reserving the rest) and then strained that bit and added back the reserved sauce. this texture worked better for us. My MIL (and family) is from Mex City and this is the way she knows it. She admits that the flavor is very authentic. Muchas gracias for this great recipe!"
"I have been making a very similar recipe to this for years, using it for both chicken and lean pork. The recipe I make has no radishes or cinnamon, but more chilis and lettuce (4 cups). I also have come to like a mixture of nuts. I usually use pepitas and almonds (or pistachios). Sometimes I cook it in the crock pot. It is absolutely delicious and a definite favorite!"
"OMG! My grandma use to make this whenever we visited her in Guadalajara! This was soooo much like the one she used to make. This sauce is known as Pipian in Mexico."
"I found this recipe on the food network by Milliken and Feniger. It is just divine. My DH loved it, and he's not crazy about mexican food. I used a jalapeno instead of serrano, so it wasn't too hot. The sauce would also make a great soup addition (like to black bean soup). Definitly a treasured recipe in my home."