Cooking
So, in answer to the 'guess what we made' post a few days ago, when I showed you those two photos? First, here's a list of ingredients.
From top left to right: Ancho chilies, Guajillo chilies, corn tortillas, bread, tomatillos, onion, tomato.
Back row: vegetable bouillon cubes, Mexican chocolate, fresh bay leaves, piloncillo (unrefined sugar)
Third row: avocado pit, cinnamon stick
Second row: pumpkin seeds, Spanish peanuts, avocado leaf, sesame seeds
First row: almonds, raisins, dried thyme, cloves, black peppercorns
Missing from photo: lots of garlic!
Much frying and cooking and mixing and pureeing, and what do you get?
Mole Teloloapense, or Red Mole.
The recipe comes from Rick Bayless's Mexican Kitchen. It's a bit of a project, but oh my...the results are worth it!
Deep, dark, spicy, slightly sweet...just packed with flavor. Goes well with chicken (or fake chicken, as seen above), turkey, pork chops, or even tuna steaks. It freezes well, so you can make a batch, enjoy it now, and still have some for...oh, two months later.
If you're at all interested in the recipe, let me know. As I said, it's a bit of work, but you'll love the finished product! Just be prepared for a seriously messy kitchen.
Tagged with: Food and Drink + Ingredients + Cooking + Mexican + Chilies + Spices + Chicken + Sauces
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From Rick Bayless, and recommended by my in-laws. Not too spicy, and absolutely filling. Onions, potatoes, and chorizo (or 'soyrizo', in my case), cooked for a bit, then topped with a salsa of tomatillo, jalapeno, and avocado and served on warm...
- Let The Celebration Begin!
Day one of our (pre) Cinco de Mayo dinners...we have Chicken and Avocado Soup, garnished with Fried Tortillas, and Tomato, Avocado and Roasted Corn Salad. (all recipes are from the Food & Wine web site; you have to be a subscriber to read them. so, if...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
Cooking
And the Answer is?
So, in answer to the 'guess what we made' post a few days ago, when I showed you those two photos? First, here's a list of ingredients.
From top left to right: Ancho chilies, Guajillo chilies, corn tortillas, bread, tomatillos, onion, tomato.
Back row: vegetable bouillon cubes, Mexican chocolate, fresh bay leaves, piloncillo (unrefined sugar)
Third row: avocado pit, cinnamon stick
Second row: pumpkin seeds, Spanish peanuts, avocado leaf, sesame seeds
First row: almonds, raisins, dried thyme, cloves, black peppercorns
Missing from photo: lots of garlic!
Much frying and cooking and mixing and pureeing, and what do you get?
Mole Teloloapense, or Red Mole.
The recipe comes from Rick Bayless's Mexican Kitchen. It's a bit of a project, but oh my...the results are worth it!
Deep, dark, spicy, slightly sweet...just packed with flavor. Goes well with chicken (or fake chicken, as seen above), turkey, pork chops, or even tuna steaks. It freezes well, so you can make a batch, enjoy it now, and still have some for...oh, two months later.
If you're at all interested in the recipe, let me know. As I said, it's a bit of work, but you'll love the finished product! Just be prepared for a seriously messy kitchen.
Tagged with: Food and Drink + Ingredients + Cooking + Mexican + Chilies + Spices + Chicken + Sauces
- Stuart's Pozole: Recipe
I used to work with a sweet young Southern gal. She told me her aunt made the best biscuits in the world but that she wouldn't part with her secret recipe. Shame. Really. What's the point in hoarding a great recipe? I just don't get it. Giving...
- Pantry Raid: Brick Red Mole & Juice!
Doing my best to get back into food events not titled "Blogging by Mail" (!), I was happy to find a reason to force myself to play hunter/gatherer in my own kitchen. For Leftover Tuesdays, hosted by Project Foodie, I dug out a large can of pineapple...
- Potato-chorizo Tacos With Simple Avocado Salsa
From Rick Bayless, and recommended by my in-laws. Not too spicy, and absolutely filling. Onions, potatoes, and chorizo (or 'soyrizo', in my case), cooked for a bit, then topped with a salsa of tomatillo, jalapeno, and avocado and served on warm...
- Let The Celebration Begin!
Day one of our (pre) Cinco de Mayo dinners...we have Chicken and Avocado Soup, garnished with Fried Tortillas, and Tomato, Avocado and Roasted Corn Salad. (all recipes are from the Food & Wine web site; you have to be a subscriber to read them. so, if...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...