But it wasn’t just the tortillas. It was her Chcken Mole. My Grandma was born in Sonora in Northern Mexico. I suspect that her method of making Chicken Mole was regional because there was NEVER any chocolate in her sauce. Red mole, chile flavored was her way. I wish I knew the recipe. I don’t. I suspect though that after years of making red mole with real chiles, grinding them into a pulp, browning, etc, she got tired. I remember in her later years a lot of chile powder being used, flower and chicken stock. She browned the flour, added chicken stock, chile powder and other seasonings. She used a big pot. The mole cooked for a long time with the chicken simmering. The end result was amazing! The chcken was so tender it fell off the bones. Together with her flour tortillas, it was a meal made in heaven. Lots of finger licking, lots of tortillas used to gather up the last bits of mole sauce on your plate. Grandma Candelaria was a master at her chicken mole and flour tortillas. I don’t think I ever told her but I hope she can hear me now.
Thanks Grandma. Memories of your cooking and those times will always be close to my heart. Love you!