Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

The sausage for this recipe is from Charcuterie: The Craft of Salting, Smoking, and Curing appeared as part of the article"Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing" by Mark Masker. He tweaked it a bit with the addition of habanero peppers. Read the entire article here.

In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil.

Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.

Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare--in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.

The chiles, tomatoes, and squash seeds make this a very New World dish, 
as squash has been a staple of the Mexican diet since it was 
domesticated millennia ago. Typically, cooked chicken or turkey is added 
to this sauce from southern Mexico.
 

This recipe combines pasillas, cascabels, and pickled jalapeños to form a trilogy of chiles. This is certainly one of the more simple mole recipes we've come across. It's also very good.