The Essential Cuisines of Mexico by Diana Kennedy

Author:Diana Kennedy [Kennedy, Diana]
Language: eng
Format: epub
ISBN: 978-0-553-41911-5
Publisher: Crown Publishing Group
Published: 2014-04-22T16:00:00+00:00

In a deep pan, cover the pork with water, add salt, and cook covered over medium heat until tender but not soft—about 40 minutes. Drain, reserving the broth. Cool and skim, reserving the fat.

In an ungreased skillet, toast the sesame seeds until a deep gold color, taking care not to burn them. Cool and then grind to a textured powder in an electric coffee/spice grinder.

Melt 2 tablespoons of the lard in a skillet, flatten out the ancho chile, and fry for a few seconds until the inside turns a light brown. Drain, tear into pieces, and put into the blender jar. In the same fat fry the scallion, garlic, chiles, and whole tomatoes for about 1 minute or until the scallion is translucent. Transfer to the blender jar. Add the remaining lard to the pan and fry the bread until crisp on the outside; crumble into the blender jar. Add 1 cup (250 ml) of the reserved broth and blend until fairly smooth.

Put 2 tablespoons of the fat from the broth into a flameproof casserole, add the blended ingredients and the ground seeds, and fry over medium heat, stirring and scraping the bottom of the pan to avoid sticking, for about 5 minutes. Add the meat and the rest of the ingredients (whole), along with the remaining broth and cook over low heat for 10 more minutes. Adjust seasoning. The sauce should be of medium consistency and thinly cover the back of a wooden spoon.

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