Fiesta

Index Cards

4 recipes, as written. Print double sided: each back carries the method and a code to the full recipe.

Mole Poblano

24 servings · 4 × 6 in

Mole

½ cup lard

3 oz dried ancho chiles, about 6 or 7, stemmed and seeded

3 oz dried pasilla chiles, about 12 or 13, stemmed and seeded

3 oz dried mulato chiles, about 6, stemmed and seeded

0.33 oz dried chipotle chiles, about 4, stemmed and seeded

0.5 lb white onion, half a large onion, roughly chopped

3 cloves garlic, peeled and roughly chopped

3 tbsp raw almonds with skin

3 tbsp raw shelled peanuts

3 tbsp raisins

1 tbsp hulled pumpkin seeds

4 tbsp sesame seeds

½ cup reserved chile seeds

5 whole cloves, stems removed

¼ tsp anise seeds

¼ tsp coriander seeds

½ tsp whole black peppercorns

1 stick true (Ceylon) cinnamon stick

¼ tsp ground allspice

⅛ tsp dried thyme

⅛ tsp dried marjoram

0.5 lb Roma tomatoes, about 2, charred

0.33 lb tomatillos, about 2, husked, rinsed and charred

2 corn tortillas, each cut into 8 pieces

2 oz bolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old

6 oz Mexican chocolate, broken into pieces

5 cups chicken broth

1 tsp kosher or sea salt, or more to taste

To Serve

4 cups chicken broth, for thinning

½ cup toasted sesame seeds

poached or roasted chicken or turkey, to taste

forklet.co/r/FyBHcK9k · v1

Mole Char the 0.5 lb Roma tomatoes and 0.33 lb tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 3 oz dried ancho chiles, 3 oz dried pasilla chiles, 3 oz dried mulato chiles and 0.33 oz dried chipotle chiles, saving the seeds you need for the ½ cup reserved chile seeds. 15 min to 25 min
Heat the ½ cup lard in a large, wide casserole over medium-high heat for about 2 min. Fry the chiles in two or three batches, stirring often, then lift them out with a slotted spoon into a bowl.
In the same fat, cook the 0.5 lb white onion and 3 cloves garlic, stirring, for 2 min to 3 min. Stir in the 3 tbsp raw almonds with skin, 3 tbsp raw shelled peanuts, 3 tbsp raisins and 1 tbsp hulled pumpkin seeds and cook for another 2 min to 3 min.
Add the 4 tbsp sesame seeds, ½ cup reserved chile seeds, 5 whole cloves, ¼ tsp anise seeds, ¼ tsp coriander seeds, ½ tsp whole black peppercorns, 1 stick true (Ceylon) cinnamon stick, ¼ tsp ground allspice, ⅛ tsp dried thyme and ⅛ tsp dried marjoram. Cook for 3 min to 4 min, stirring often.
Push everything aside, add the 2 corn tortillas and 2 oz bolillo, telera or baguette along with the charred tomatoes and tomatillos, and let it all cook for a couple of minutes. 2 min to 3 min
Return the fried chiles to the pan and pour in the 5 cups chicken broth. When it simmers, add the 6 oz Mexican chocolate and 1 tsp kosher or sea salt, stir well and simmer for 12 min to 15 min.
Turn off the heat, cover and leave for 30 min so the chiles soften completely.
Blend in batches until completely smooth. Store it now, or thin and serve. 10 min to 15 min
To Serve For each cup of mole, add half a cup of 4 cups chicken broth, for thinning in a saucepan and simmer for 2 min to 3 min.
Spoon the hot mole over poached or roasted chicken or turkey and finish with a shower of ½ cup toasted sesame seeds.

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Pozole Rojo

8 servings · 4 × 6 in

Meat and Stock

3 lb boneless pork shoulder, cut into large chunks

1 lb country-style pork ribs, with shoulder bone

1 pig trotter, about 1 1/2 lb, scrubbed

cold water, to cover by an inch, to taste

1 ½ cups yellow onion, thinly sliced

3 cloves garlic

3 whole black peppercorns

2 leaves bay leaves

2 tbsp kosher salt, plus more as needed

Chile Broth and Pozole

3 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

4 oz yellow onion, about half a medium onion, chopped

6 cloves garlic

1 tbsp canola oil

7 cups cooked dried hominy, or drained canned hominy

Garnishes

thinly sliced green cabbage or iceberg lettuce, to taste

red radishes, thinly sliced, to taste

white onion, finely chopped, to taste

dried Mexican oregano, to taste

lime wedges or halves, to taste

fresh cilantro, to taste

firm-ripe avocado, diced, to taste

crumbled Cotija or queso fresco, to taste

sour cream, to taste

tostadas, corn tortillas or tortilla chips, to taste

forklet.co/r/VGBsEGEb · v1

Meat and Stock Put the 3 lb boneless pork shoulder, 1 lb country-style pork ribs, with shoulder bone and 1 pig trotter in a large stockpot with cold water, to cover by an inch. Add the 1 ½ cups yellow onion, 3 cloves garlic, 3 whole black peppercorns, 2 leaves bay leaves and 2 tbsp kosher salt and bring to a boil over medium-high heat. Lower the heat, partly cover and keep at a bare simmer for 2 h 30 min to 3 h.
Lift out the pork. When cool enough to handle, pull the meat into bite-sized pieces and discard the bones. 15 min to 20 min
Strain the stock through a fine strainer into a large bowl, discarding the solids. Cool, then refrigerate for at least 6 h or overnight. Lift off the solid fat and discard it or keep it for cooking. 4 °C
Chile Broth and Pozole Toast the 3 dried guajillo chiles and 2 dried ancho chiles in a large dry skillet over high heat for about 20 s per side.
Put the chiles in a heatproof bowl, cover with boiling water and leave for about 20 min.
Drain the chiles, keeping the liquid. Blend them on high with the 4 oz yellow onion and 6 cloves garlic, adding a tablespoon or two of soaking liquid if the blades stall. Press the purée through a fine strainer and discard the skins left behind. 5 min to 10 min
Heat the 1 tbsp canola oil in a large pot over medium-high heat, add the chile purée, then lower to medium-low and cook for 10 min to 12 min, stirring.
Stir in the shredded pork, the 7 cups cooked dried hominy, or drained canned hominy and six cups of the skimmed stock. Simmer over medium heat, stirring now and then, for about 15 min. It should be as thick as a hearty stew; loosen with hominy cooking water, more stock or water if needed, and adjust the salt.
Garnishes Ladle the pozole into wide bowls. Set out the thinly sliced green cabbage or iceberg lettuce, red radishes, thinly sliced, white onion, finely chopped, dried Mexican oregano, lime wedges or halves, fresh cilantro, firm-ripe avocado, diced, crumbled Cotija or queso fresco, sour cream and tostadas, corn tortillas or tortilla chips so everyone can garnish their own bowl generously.

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)

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Cochinita Pibil

12 servings · 4 × 6 in

Achiote Marinade

5 tbsp achiote (annatto) seeds, about 2 oz

1 ½ tbsp dried oregano, preferably Mexican

1 ½ tbsp black peppercorns

1 ¼ tsp cumin seeds

½ tsp cloves, preferably whole

1 ½ tbsp cinnamon, preferably Mexican canela, freshly ground, or about 6 inches of stick

1 tbsp salt

14 cloves garlic, peeled and roughly chopped

1 ½ cups fresh sour orange juice

Pork

12 lb bone-in pork shoulder (Boston butt) roasts, 2 roasts, sawn into 3 inch cross sections

1 lb banana leaves, 1 package, defrosted

Pickled Red Onions

1.5 lb red onions, 3 large, sliced 1/8 inch thick

2 cups fresh sour orange juice

1 ½ tsp salt

Roasted Habanero Salsa

3 oz fresh habanero chiles, about 8 medium

2 cloves large garlic cloves, unpeeled

2 tbsp fresh lime juice

2 to 4 tbsp water

½ tsp salt, about

forklet.co/r/zcpxQyty · v1

Achiote Marinade Put the 5 tbsp achiote (annatto) seeds, 1 ½ tbsp dried oregano, preferably Mexican, 1 ½ tbsp black peppercorns, 1 ¼ tsp cumin seeds, ½ tsp cloves, preferably whole and 1 ½ tbsp cinnamon, preferably Mexican canela in a spice grinder and grind, in batches if needed, until as powdery as you can get them. 5 min to 10 min
Blend the ground spices with the 1 tbsp salt, 14 cloves garlic and 1 ½ cups fresh sour orange juice until very smooth. 2 min to 4 min
For the smoothest marinade, pour it into a non-aluminum container, cover and refrigerate for at least 6 h, then blend it again before using. This step is worth it but not essential. 4 °C
Pork Turn the 12 lb bone-in pork shoulder (Boston butt) roasts in the marinade in a large bowl or food bag until evenly coated, working quickly because achiote stains. Refrigerate for several hours or overnight. 4 °C · 4 h to 24 h
Heat a gas grill to medium-high, or light charcoal and let it burn until the coals are covered in grey ash. Set it up for indirect cooking: turn the centre burners to medium-low, or bank the coals to the sides. 15 min to 30 min
Trim the hard edge off the 1 lb banana leaves. Line a large roasting pan with three overlapping lengths, each about 30 cm (11 ¾ in) longer than the pan, so they hang over the sides. Lay in the meat, pour over all the marinade, fold the overhanging leaves over it, then cover with three more lengths tucked in around the edges. 10 min to 15 min
Set the pan on the grill grate over the unlit area, close the lid and cook, keeping the lid temperature at about 163 °C, give or take a little, until the meat is completely tender. On charcoal, add a few pieces every half hour or so. 3 h 30 min to 4 h 30 min
Peel back the top leaves, tilt the pan so the juices collect at one end and spoon off the fat. Taste the juices and add salt if needed. Serve straight from the pan with a big fork and spoon, with the onions and salsa alongside. 5 min to 10 min
Pickled Red Onions Put the 1.5 lb red onions in a non-aluminum bowl, pour boiling water over them, wait 10 s, then tip into a strainer.
Return the onions to the bowl, pour over the 2 cups fresh sour orange juice and stir in the 1 ½ tsp salt. Cover and leave until serving, then drain. 1 h
Roasted Habanero Salsa Roast the 3 oz fresh habanero chiles and 2 cloves large garlic cloves, unpeeled in an ungreased skillet over medium heat, turning regularly, 5 min to 10 min for the chiles and about 15 min for the garlic. Let cool and slip the skins off the garlic.
Blend the chiles and garlic with the 2 tbsp fresh lime juice and enough 2 to 4 tbsp water to make a spoonable salsa. Taste carefully and season with ½ tsp salt.

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
Safety: Cook the pork until it is fall-apart tender; it will be far above the 63 C (145 F) safe minimum for whole cuts of pork. Cook marinated pork within 24 hours. (The author)
Safety: Habaneros are among the hottest chiles. Wear gloves to handle them and keep your hands away from your eyes. (The author)

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Chiles en Nogada

16 stuffed chiles · 4 × 6 in

Walnuts

14 oz walnut halves, preferably fresh, about 3 1/2 cups

milk, to cover the walnuts, to taste

Picadillo Filling

⅓ cup vegetable oil

½ white onion, finely chopped

1 lb ground pork

1 lb ground beef

1 clove garlic

5 whole cloves

½ stick cinnamon stick, about 1 1/2 inches

water, for the spice paste, to taste

2 tomatoes, peeled, seeded and finely chopped

¾ cup raisins

¾ cup blanched almonds, chopped

¾ cup pine nuts

salt, to taste

2 apples, peeled and diced

2 pears, peeled and diced

2 peaches, chopped, about 1 cup

1 ripe plantain, peeled and chopped

Poblano Chiles

16 to 18 fresh poblano chiles

white vinegar, for soaking, to taste

salt, for soaking, to taste

Batter and Frying

12 eggs, separated

salt, to taste

1 cup all purpose flour, about

vegetable oil, for frying, to taste

Nogada and Assembly

7 oz fresh goat cheese

1 tbsp sugar

1 cup milk

1 pinch ground cinnamon

¼ cup sweet sherry

2 pomegranates, seeds only

flat leaf parsley sprigs, to taste

forklet.co/r/hDJxUTlQ · v1

Walnuts A few days ahead, rub or pick the thin brown skins off the 14 oz walnut halves, preferably fresh. It is slow work; fresh walnuts peel most easily. 60 to 120 min
Put the peeled walnuts in a container, cover with milk, to cover the walnuts and refrigerate until you make the sauce. 4 °C · 12 h to 3 days
Picadillo Filling Cook the ½ white onions, 1 lb ground pork and 1 lb ground beef in the ⅓ cup vegetable oil in a large frying pan over medium heat, breaking up the meat, until cooked through. 15 min to 20 min
Pound the ½ stick cinnamon stick, about 1 1/2 inches, 1 clove garlic and 5 whole cloves to a paste in a mortar. Stir in a little water, for the spice paste, pass it through a sieve into the meat and stir. 5 min to 10 min
Add the 2 tomatoes, ¾ cup raisins, ¾ cup blanched almonds and ¾ cup pine nuts. Simmer for about 20 min, stirring now and then, and season with salt.
Stir in the drained 2 apples and 2 pears with the 2 peaches and 1 ripe plantain, mix well and cook for only 2 min to 3 min. Take the pan off the heat straight away so the fruit holds its shape.
Cover with a clean kitchen towel, not a lid, and let the filling cool. 30 min
Poblano Chiles Roast the 16 to 18 fresh poblano chiles directly over a high gas flame, turning, until the skins blister and blacken all over. Wrap them in a damp cloth to steam for a few minutes. 15 min to 25 min
Rub off the skins, cut a lengthwise slit in each chile and carefully pull out the seeds and veins, keeping the stem on. 15 min to 20 min
Soak the chiles in water seasoned with white vinegar, for soaking and salt, for soaking for 15 min, then pat dry with paper towels.
Spoon the cooled filling into each chile without overstuffing, so the slit still closes over it. 15 min
Batter and Frying Pour vegetable oil, for frying into a large frying pan to a depth of about 1.5 cm (⅝ in) and heat it.
Whip the egg whites from the 12 eggs, separated to stiff peaks, then beat in the yolks one at a time and season with salt. 5 min to 8 min
Roll each stuffed chile lightly in the 1 cup all purpose flour, holding it closed, then dip it in the batter until fully coated.
Fry a few chiles at a time, without crowding, turning once, until deep golden on both sides. A spatula helps to tip each chile against the side of the pan to cook the edges. 20 min to 30 min
Drain on paper towels, changing the paper a few times to soak up as much oil as possible.
Nogada and Assembly Drain the walnuts and put them in a blender with the 7 oz fresh goat cheese, 1 tbsp sugar, 1 cup milk, 1 pinch ground cinnamon and ¼ cup sweet sherry. Blend until smooth and creamy. 2 min to 4 min
Arrange the chiles on a platter, cover them with the nogada and scatter over the 2 pomegranates, seeds only and flat leaf parsley sprigs. Serve at room temperature or just warm.

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Cook the ground pork and beef through, until no pink remains. (The author)
Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Fry in a deep pan with the oil no more than a third of the way up the sides, and lower the chiles in away from you. (The author)

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