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What are your favorite dishes. I'm going to make a Oaxacan Mole Negro recipe, this coming weekend, I found in a Chile Pepper magazine. There are 27 ingredients:
1 Whole chicken, cut into 8 pieces (I'll be using chicken thighs)
6 Cups chicken stock/broth
5 Ancho Chilis, seeds removed and reserved
5 Guajillo chilis, seeds removed and reserved
4 Pasilla chilis, seeds removed and reserved
4 Mulatto chilis, seeds removed and reserved
2 Chipotle (dried) chilis, seeds removed and reserved
1 Medium white onion, peeled and quartered
6 Garlic cloves, peeled
2 Tbsp almonds
2 Tbsp peanuts
2-4 Tbsp lard
2 tsp raisins
1 slice bread, preferably Challah or egg bread preferably
1 small ripe plantain or banana
1/2 Cup sesame seeds
2 Pecan halves
1 inch cinnamon stick, Mexican preferred
2 Pepper corns
2 Cloves
2 Medium tomatoes, chopped
5 Fresh tomatillos, chopped
1/2 tsp Dried oregano, Mexican preferred
1/2 tsp dried thyme
! Avocado leaf or bay leaf
1 Bar Mexican chocolate (Ibarra preferred) or to taste
Salt to taste
We had to order the mulato chilis, but have the rest. I'll also be making tortillas using blue masa. Mexican red or green rice for a side. This is the second time I'll have made mole negro. My wife didn't like the first recipe I made.
Yikes! That's a really long, complicated recipe to commit to, considering your wife may dislike it as much as your first attempt. I love mole, but it's one thing I only get at restaurants and don't try to make.
Seriously people? You'd rather some bland, tasteless, neutered sauce from a jar than putting something together from scratch yourself? Well, I guess it takes all kinds, but the OP's recipe is quite a long way from my idea of "too much work". Heck, I have the majority of those ingredients on hand currently, but I like chilies and the many varieties of mexican food.
OP, not sure I really have a Favorite, too many years curating my recipe collection means that all of them are "favorites" with new things either making the grade or not. I think the newest to be added was a Chicken, green chili (Anaheim), and cornmeal dumpling..er, chili. It gets some added punch from dried/powdered green chilies, both heat and flavor.
Seriously people? You'd rather some bland, tasteless, neutered sauce from a jar than putting something together from scratch yourself? Well, I guess it takes all kinds, but the OP's recipe is quite a long way from my idea of "too much work". Heck, I have the majority of those ingredients on hand currently, but I like chilies and the many varieties of mexican food.
OP, not sure I really have a Favorite, too many years curating my recipe collection means that all of them are "favorites" with new things either making the grade or not. I think the newest to be added was a Chicken, green chili (Anaheim), and cornmeal dumpling..er, chili. It gets some added punch from dried/powdered green chilies, both heat and flavor.
I like Cochinita Pibil done in banana leaves, cooked on my BGE. Have you ever made Xni Pec salsa (shnee peck)?
What are your favorite dishes. I'm going to make a Oaxacan Mole Negro recipe, this coming weekend, I found in a Chile Pepper magazine. There are 27 ingredients:
1 Whole chicken, cut into 8 pieces (I'll be using chicken thighs)
6 Cups chicken stock/broth
5 Ancho Chilis, seeds removed and reserved
5 Guajillo chilis, seeds removed and reserved
4 Pasilla chilis, seeds removed and reserved
4 Mulatto chilis, seeds removed and reserved
2 Chipotle (dried) chilis, seeds removed and reserved
1 Medium white onion, peeled and quartered
6 Garlic cloves, peeled
2 Tbsp almonds
2 Tbsp peanuts
2-4 Tbsp lard
2 tsp raisins
1 slice bread, preferably Challah or egg bread preferably
1 small ripe plantain or banana
1/2 Cup sesame seeds
2 Pecan halves
1 inch cinnamon stick, Mexican preferred
2 Pepper corns
2 Cloves
2 Medium tomatoes, chopped
5 Fresh tomatillos, chopped
1/2 tsp Dried oregano, Mexican preferred
1/2 tsp dried thyme
! Avocado leaf or bay leaf
1 Bar Mexican chocolate (Ibarra preferred) or to taste
Salt to taste
We had to order the mulato chilis, but have the rest. I'll also be making tortillas using blue masa. Mexican red or green rice for a side. This is the second time I'll have made mole negro. My wife didn't like the first recipe I made.
The cost factor alone in buying about 25 ingredients makes it a no go for me but I love Mole. I'm sure it will be delicious.
I love to cook and have attempted many complex dishes including mole. It's a labor of love for sure. However, I'm lucky enough to have 2 great family owned Mexican restaurants in my neighborhood and I'd much rather go out to eat mole than cook it. I make a few simple Mexican meals at home, but all in all I'd much rather eat Mexican in a restaurant than at home.
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