Shrimp and Plum Salad


Serves 2

Dressing:

1 teaspoon mustard
1 teaspoon honey
1/3 cup balsamic vinegar
2/3 cup olive oil
pinch salt

Salad:

10 grilled shrimp
1 cup chopped red bell pepper
1/2 cup chopped cucumber
1/2 cup plumbs
1/2 cup chopped red onion
4 cups Spring Mix

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Mole Poblano


Ingredients

8 pasilla chiles
8 mulato chiles
6 guajillo chiles
4 cascabel chiles
1/2 cup sesame seeds
1/2 cup almonds
1/2 cup unsalted peanuts
2 tbsp salt
2 bay leaves
1/4 cup raisins
1/2 tsp cumin
1/2 tsp allspice
1 tsp avacado leaf
1 inch piece mexican cinnamon
1 tablet Mexican chocolate
5 cups onions
2 tomatoes
4 tomatillos
1 roasted tortilla
6 cups chicken stock
1 tsp Mexican oregano
3 cloves
1 cup garlic
2 cups lard

Directions

Remove stems from chiles, wipe down to make sure they are clean (If you want more spice, leave seeds and stems in)

In a large stock pot heat lard over medium heat. Add onion and garlic cloves. When lightly browned add nuts and seeds to lightly browned. Add chiles and stir around to coat with hot oil. At this point you want to cook them - to sear them but not burn them. Keep stirring and toasting and smell everything toasting. When you can smell a deep scent coming from your pot, add the tomato and chicken stock. Then, add everything else and lower the heat to just simmer for about one hour and cool.

After cooling down, you need to blend and strain this stuff. Puree the mole as fine as possible, then work it into another container using a medium mesh seive and a rubber spatula. Discard anything caught in the seive.

Taste and adjust seasonings as desired and serve.

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Birria De Chivo


Ingredients

10 ancho chiles
30 guajillo chiles
1 tbsp cumin
2 cups vinegar
1/2 vup oregano
1/4 cup pepper
2 tbsp sugar
4 cups onion
2 tbsp allspice
2 cinnamon sticks
1/2 gallon water
1/2 gallon beer
1/2 cup avacado leaves

Directions

Place all ingredients in a pot and blend.

Condiment and marinate the goat over night, grill, and then bake with the salsa above.

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