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Post by bixaorellana on Sept 17, 2009 6:03:44 GMT
www.thestar.com/living/food/article/696159Ha! Can't believe this just happened ~~ I was looking in google images for a photo of mole verde and found a picture taken by our very own Don Cuevas of the dish made by our very own Bixaorellana! Thanks, DonC. 
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Post by hwinpp on Sept 17, 2009 10:46:01 GMT
You made that?
Looks like a soup to me. What's the basic ingredient? Eaten with tacos? Cold? Hot?
I think I'd try it with some bread, Mexican or otherwise, maybe sprinkle some fine chile powder over it and add a tablespoon of vinegar.
Why the vinegar? It looks very much like a pea soup and I always add vinegar to that.
I'd also speak some Mexican, something like 'adios, muchacho, hasta la vista'...
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Post by bixaorellana on Sept 17, 2009 17:18:38 GMT
It is soupy, HW. Bread is perfect with it. It's already quite spicy, but I always serve a simple green piquant salsa on the side. The salsa would have lime juice, so you wouldn't need vinegar. I'd be happy to write out the recipe, but I think there might be too many ingredients you couldn't get: tomatillos, tortilla masa, epazote, and hoja santa, for instance. It's made with pork or chicken (I always use pork). The stock from cooking the meat is mixed with spices and green herbs and thickened with tortilla dough. It frequently contains little white beans and/or dumplings made from tortilla dough and asiento (similar to dark bacon dripping). Guess you'll just have to come here to try it! |
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Post by Don Cuevas on Sept 17, 2009 19:05:17 GMT
Yes, I well remember that sabroso mole verde de puerco a la Bixa. We also had a mole verde de pollo, the focus of a class with Pilar Cabrera, in Oaxaca. There's another picture somewhere. Hers is almost a deconstructed style of mole. Note the separate vegetables, each cooked al punto, in their turn, and the free range, organic chicken breast meat atop the mole. We ate it with tortillas hechas a mano.  |
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Post by bixaorellana on Sept 17, 2009 19:11:01 GMT
DonC, the image is not coming up, but if you look on the side of the page linked in the OP, you'll see Pilar Cabrera's recipe for verde de Oaxaca.
I like it to be as robust as possible. I've had versions in economic lunch places that are good, but rather pale in flavor.
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Post by Don Cuevas on Sept 17, 2009 22:47:03 GMT
DonC, the image is not coming up, but if you look on the side of the page linked in the OP, you'll see Pilar Cabrera's recipe for verde de Oaxaca. I like it to be as robust as possible. I've had versions in economic lunch places that are good, but rather pale in flavor. Yes, it's odd that I could see the image when I posted the reply, but now can only see it when I click the placeholder and choose "View in New Tab/Window", or something like that. About the mole verde: yes, Pilar's was complex with various engaging flavors and a hint of anise, which came from the hoja santa. |
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Post by bixaorellana on Sept 17, 2009 22:59:13 GMT
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Post by lagatta on Sept 17, 2009 23:17:02 GMT
Is this ever eaten over rice or another grain, or always sopped up with tortillas or wheaten bread?
Both moles look lovely. I hope Jazz has an opportunity to enjoy them. I know where I can get everything but hoja santa; must ask Mexicans and Mexicanophiles I know here. There are very nice tomatillos at the market right now.
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Post by bixaorellana on Sept 18, 2009 5:35:04 GMT
Well, I use a spoon! Rice is usually served as a separate course in Mexican meals. The thing about moles is that, despite the way they look to us, they are not gravies. A mole is a food, not a sauce.
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Post by Deleted on Sept 18, 2009 5:47:07 GMT
A lot of Thai curries work on the same principle -- they look like a soup when you first see them.
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Post by hwinpp on Sept 23, 2009 8:47:42 GMT
I'll go to 'La Cantina' on street 136 and ask them to cook it up... see what they can manage  Yeah, Thai curries are rich! I'm feeling a bit embarrassed here because I farted in the general direction of Thai curries recently on a different board and I'm pretty certain Jack read it...  I must have had a bad day... Actually I quite like them, I have them often at home, at least twice or three times a week, and they're great the way my girlfriend makes them. |
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Post by james on Sept 28, 2009 16:14:46 GMT
Looks like a curry.
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Post by Don Cuevas on Sept 28, 2009 18:55:12 GMT
Yes, they are both wet and spicy. There the resemblance ends. Please, you can have any and all curries for me that contain coconut milk. Some of the others are good. I had a decent mole verde de pollo yesterday at a fundraiser for the Old Folks' Home, on Pátzcuaro's Plaza Grande. It was a heck of a deal for $30 pesos Mexicanos, including sopa seca de arroz and bread. (By the way, the previous pic I posted is visible to me.) |
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Post by bixaorellana on Sept 29, 2009 2:47:55 GMT
Are you talking about Pilar's verde? I can see that photo now.
As long as we're taking trips back up the thread, go back & see what I whispered to you in #6.
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Post by hwinpp on Sept 29, 2009 6:42:24 GMT
Yes, they are both wet and spicy. There the resemblance ends. Please, you can have any and all curries for me that contain coconut milk. Some of the others are good. ... That was my point on the other board...  |
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