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My godmother is from Michoacan, so I consider this to be the food of my people. She makes an amazing mole rojo that takes all day – she soaks/blends the chili negro, chars her tortillas to get the smoky flavor in, the whole nine yards. I've been thinking about asking her how she does it, and maybe this thread will finally get me to do so. I still have a few bags in the fridge though, so we'll see. I'll try and get her sopa de fideo recipe too. Btw if anyone lives in dried chili hell we can work out an arrangement where I can ship you amazing California chilis on the cheap. I've done it for Dane and Happy Hat, I can do it for you.
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May 23, 2013 04:09
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| # ¿ May 1, 2024 10:25 |
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You guys have a good recipe for making Spanish/Mexican rice?
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Jun 7, 2013 05:16
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I honestly just put wax paper on both plates of the press. It's not as easy to apply as plastic wrap, but it works really well for preventing stick. If you've got a metal press, like I do, it's really fiddly getting your dough just right so it doesn't stick in the little divots of the metal. Wooden presses seem to be better about this, especially if they're really well-maintained, but wax paper will do you every time.
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Sep 20, 2013 00:41
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It's the mature jalapeños for sure.
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Jan 10, 2014 20:05
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