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Mole poblano
A kitchen to learn this week · Mexico

Mexican

Maize, chillies and fire: a cooking thousands of years deep, built on nixtamalised corn, a whole spectrum of dried chillies, and salsas at every meal.

Nixtamalización
Corn simmered and soaked in limewater, then ground to masa for tortillas and tamales.
Tatemar
Charring tomatoes, chillies and onion on a dry comal until blistered, for depth in salsas.
Toasting and soaking dried chillies
A few seconds on the comal, then soaked and blended — too long and they turn bitter.
Mole poblanoCochinita pibilTacos al pastorSalsa verde
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