After two years of this taking up space and collecting some interwebs and cyber-dust bunnies, I suppose I could dust this off and start posting again.
Now that I have moved much further away from the Mexican border, I have become obsessed with authentic Mexican food. Not so much your tacos and enchiladas, but moles, huitlachoche, pozole, and tamales. I am currently in the midst of a major project to complete some authentic Mexican dishes by the end of the year. One goal I have, though I don't intend to achieve it prior to December 31, is completing the quest of 7 moles. I have currently made a red or poblano mole and a pipian or mole verde with pumpkin seeds. I've also made molletes (toasted bolillos with refried beans and cheese), frijoles refritos (well-fried beans), chilaquiles verdes (stale tortillas briefly stewed in salsa verde), and both horchata and a hibiscus agua fresca. I intend to conquer the famed Oaxacan mole negro in the next couple of months, Lord willing and the creek don't rise. I also have plans for making a pozole, tamales, and cochinita pibil, as well as cajeta and some atole de chocolate.
I am continuing with my jam obsession as well. I have several jams slated for making this year and will make an effort to chronicle my Mexcapades and canning parties of one. And I also have some playlist ideas. But it remains to be seen what will come to fruition.
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