Rick says you can complete the whole task in 7 hours from start to finish in one day, but that if you spread it over 4 days, the flavors are allowed to develop more fully, and it is less stress on the home cook. I'm tweaking his days a little, but it will be spread from Saturday, December 22 to Tuesday, December 25.
Bayless says "Day 1 - Assemble the ingredients and compete the toasting/frying" portiong of the recipe. I spend day 1 assmebling the ingredients and day 2 on the toasting and frying...
Saturday, the 22nd: I hit New Seasons first, and find most of what I need. I know I want to buy the lard from Viande. In addition, NS dosen't have the chiles mulatos I need. On my way downtown, I check Jesusito Market on N Interstate, Whole Foods in the Pearl, and Fred Meyer NW for the missing peppers. No dice. I arrive at City Market in the NW for the lard, and I hope they might have the peppers, but they don't.
I meet CC for lunch at Russell St BBQ, and she suggests checking for the peppers at Don Pancho carniceria on Alberta. Sure enough, they have what I am looking for.
Task 1 - Assemble the Ingredients - Check!
Sunday the 23rd: I start by measuring out all the ingredients, cuting, slicing, and chopping where necessary...
Next come the peppers. I have to stem, seed, and devein the dried chiles. That's 28 peppers. Takes a while, but I finally get them done.
Next, I toast the seeds (sesame, chile, and coriander).
Then the frying starts. I plop a generous portion of lard into my great grandmother's cast iron skillet and get to work. Peppers, almonds, raisins, onions, garlic, one by one, all adding amazing aromas to my house...
Then, I fry up a corn tortilla and some stale bread, and add all of the above (expect for the peppers) to a can of drained whole tomates and broken up Mexican chocolate.
Tomorrow? Deconstruct a turkey, turkey stock, soaking peppers, finishing sauce, and cooking turkey. Stay tuned...
1 comment:
woot! looking forward to this meal!!
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