Since we have now made it several times, this post will focus only on the small departures from previous efforts. The first change was in the roasting of the peppers. We are fortunate enough to have two kitchens -- one in a place we find most weekends. The smaller "galley" at Whaling House has the essentials but not the frills, and it is where we are re-learning how to cook with an electric stove, just a few years after I had gotten comfortable roasting peppers directly on the burner of our gas stove.
|Not a great photo, but at least I managed not to melt my phone!|
The other departure from our April endeavor was quite tiny -- when I was nearly done with the mole (mol-AY) sauce, I added just a splash of coffee-infused Patrón tequila. Thus this dish from a story in Coahuila (northern Mexico) used an ancient sauce from Puebla (central Mexico) and two ingredients from Oaxaca (southern Mexico). The other ingredient was the chocolate, brought recently from a friend who had visited Oaxaca last summer with our daughter.
|How much coffee-infused tequila? Just a splash or three.|