Tag Archives: Mexican cuisine

Karl’s Drunken Chicken Mole

Since Jan discovered she is ¼ Cora23&Me, long story—she has become interested in discovering what that means. She has taken an interest in learning Spanish and is taking Mexican food far more seriously. For her birthday, she asked for chicken mole.

Karl’s Drunken Chicken Mole

Karl’s Drunken Chicken Mole

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Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Drunken Pinto Beans

Adapted from an America’s Test Kitchen recipe

When Jan asked for chicken mole for her birthday, the email at the top of my list was from America’s Test Kitchen with a video about chicken mole and drunken beans. The beans sounded like a good side dish for the mole, so I decided to make it myself.

Karl’s Drunken Pinto Beans

Karl’s Drunken Pinto Beans

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Filed under Beans, Side Dishes, Vegan, Vegetarian

Karl’s Avocado, Mango Slaw with Lime Dressing

I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.

Karl’s Avocado, Mango Slaw with Lime Dressing

Karl’s Avocado, Mango Slaw with Lime Dressing

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Filed under California Fusion, Salads, Vegan, Vegetables, Vegetarian

Karl’s Mexican Brown Rice II

Technique drawn from Mel’s Kitchen Café

I am making Jan’s birthday dinner of chicken mole and drunken beans. We are having company so I decided to add a rice dish. Jan is pushing me to use more “low glycemic” starches in my diet so I made it with brown rice.

Karl’s Mexican Brown Rice II

Karl’s Mexican Brown Rice II

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Filed under Rice, Side Dishes, Vegan, Vegetarian

Karl’s Turkey Chili Powder

Jan is on a soft food diet—nothing where she needs to bite something off—and she decided that chili with small bits  of vegetables and meat would fit the bill. Although I would prefer beef or pork chili, she has asked for ground turkey. Turkey is a rather bland meat so I decided to spice it up with some chili powder.

Karl’s Turkey Chili Powder

Karl’s Turkey Chili Powder

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Filed under California Fusion, Sauces and Spices, Turkey, Vegan, Vegetarian

Karl’s Nayarit Pozole Roja

Adapted from a Family Cookbook Project recipe

Jan and Eilene went to Hopi this summer and came back loving hominy. I made some Hopi beans and hominy, but I used canned corn for the dish. I bought a bag of pozole corn with the intent of making it fresh, but Eilene said she wanted Mexican pozole instead.

Note: In some American recipes it is spelled posole.

Karl’s Nayarit Pozole Roja

Karl’s Nayarit Pozole Roja

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Filed under California Fusion, Holidays, Main Dishes, Pork

Karl’s Chicken Enchiladas

A few weeks ago, I tried to make some enchiladas the way I thought my mother, Claudia, had made them. While this was not one of the recipes that I took down when I left home, I had watched her make them several times. While my enchiladas looked good in the pan, they were hard to serve without them completely falling apart.

Karl’s Chicken Enchiladas

Karl’s Chicken Enchiladas

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices, Weeknight

Karl’s Poblano and Bean Enchiladas

Jan had brought some ghost chili products back from a trip to Monterey. As a result, I was doing a Cal-Mex cuisine Sunday dinner. I did not want the usual beans and rice, so I decided to make enchiladas.

Karl’s Poblano and Bean Enchiladas

Karl’s Poblano and Bean Enchiladas

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Karl’s Chile Chicken Spice Blend

I had run out of my usual four chile chili powder, so I threw together a new blend for my chicken soup. Continue reading

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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Simplified Mole Poblano

Several years ago, I tried to make an authentic mole. This is a Mexican sauce—like many others—with no set list of ingredients. Basic ingredients include chilies, fruit, some kind of seeds or nuts, one or more herbs and/or spices, and frequently chocolate. Just about every family, in Mexico and beyond, has their own variation—some with as many as 30 ingredients.

Karl’s Simplified Mole Poblano

Karl’s Simplified Mole Poblano

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Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian