In State Intuition

Wife was craving enchiladas hardcore yesterday.  Believe it or not, I've never made them, so we were on a mission.  I've done the rice and beans so many times now that I don't even have to think about it, so the real challenge here was the main course.  Oh, let me mention that these were no ordinary enchiladas, but mole enchiladas.  Mole doesn't scare me.  Many cooks cower at the thought, losing sleep at the thought of producing a rich earthy mole sauce.  You just have to know the basics, and it is not that scary.  Here they are.  FLAVOR.  lots.  just kidding, but seriously, that's what it boils (or in this case, simmers:) down to.  onion, garlic, scallions, poblanos, anaheims, jalapenos, nuts (or peanut butter), raisins, tomatoes, tomato sauce, chiles, chili powder, cumin, cumin seed, cilantro, salt, pepper, and IBARRA mexican chocolate, broth/stock/water.  I've made it with other forms of chocolate before, but there really is no substitution.  You can get by, in a pinch with some cocoa powder and a dash of cinnamon, but it's best this way.  Basically, saute the onions and peppers, add the rest of the stuff and simmer for about and hour, or two, or three, then blend it all up.  Get a stick blender, it will change your life, seriously!  
Other pic is my delicious salad I made for lunch today.  Lots of veggies, mixed greens, nuts, berries, sprouts.  And a vinaigrette made with three kinds of vinegar, Delicious.  I am going to watch goodfellas now. peace. happy trails. eat some food.

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