Since Jan discovered she is ¼ Cora—23&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.
Tag Archives: Mexican cuisine
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.
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.
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.
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.
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.
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.