I grew up eating chorizo in Mexico, and I love it. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat, that once, fried, becomes crisp and filling bites with bold flavors and a thousand uses.
When I moved to the United States, more than a dozen years ago, I was thrilled to find chorizo in international grocery stores. Lately, I have been intrigued and surprised to see that my Mexican chorizo is now accompanied by many other kinds in the refrigerated sections of bigger, more mainstream stores (continue for more information and photos).
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The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you.
I know, the word Mole sounds exciting to eat yet intimidating to prepare. As the root of the word describes, from the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. A food processor works as well. This sauce can be thinned out with broth or water when ready to use.
The Poblano with its long ingredients list and its laborious process, is not the best way to introduce Moles. There are some simple Moles with no more than 4 or 5 ingredients that are easier to prepare and just as tasty.
But here I am! I adore the Poblano and I know you will too…
I tested many ways to find the easiest route to make it without compromising its authenticity and flavor. As long as you prep your ingredients and have them in place before you start throwing them in the pot -what the French call Mise en Place and Mexicans Estate Listo!-, it’s a manageable task that takes about an hour. Trust me. Here we go.
Continue reading Mole Poblano: Yes You Can!
Chile de árbol is a very spicy, yet incredibly flavorful dried chile. It is small, but elongated and thin. It has a deep and shinny orange-red color and it is used in many, many ways. It is often crushed for very spicy table salsas, though it is also used to add flavor and a bit of heat if not opened when cooking, amongst others (continue for more information and photo).
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The epazote herb is one deeply Mexican ingredient that has no substitute that I know off. It has a very unique, clear and deep flavor that adds a lot of character to a dish. Hard to describe, it has that I don’t know what, that somehow makes a distinct difference (continue for more information and photo).
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