Rick Bayless' Crock Pot Molé
A scaled-down and slightly modified variant of https://www.rickbayless.com/recipe/red-mole-chicken-tacos/
freySite
the life and times of J T Frey
freySite
the life and times of J T Frey
A scaled-down and slightly modified variant of https://www.rickbayless.com/recipe/red-mole-chicken-tacos/
The latest addition to the taco collection from Rick Bayless' YouTube channel. Good-quality rendered lard isn't easy to find locally, so I had to order a jar of EPIC organic pork lard online. It's not cheap, so I'll be saving the remnants from the crock pot insert to see if I can recover the solidified fat (which will now be pork and beef) for a future recipe.
Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.
Serves 8 people.
Whether on Ritz crackers or a buttered toasted English muffin, the salty-smokey goodness of ham spread has been a favorite of mine since childhood.
I recently found Fire & Smoke "Smoked Cherry" barbeque sauce at the grocery store. So often the fruit flavor purported to be in a sauce is just too hard to detect, but in this case I could really taste the eponymous cherry. So I set out to make my own knock-off since the 20 oz. bottle cost me over $6.