Mole Perfection 2

Mole Perfection 2


This mole is authentic, better than the best! The mole in blog post Mole Perfection 1 has the flavor of chocolate. This mole is sweet and instantly gratifying. In this recipe, I added a plantain, a banana, 1 Anaheim pepper, and 1 teaspoon of cinnamon. The mole must sit for a short amount of time for an undesirable flavor from the cinnamon to disappear. My next mole is going to include vanilla. Penzeys has vanilla beans and vanilla extract from Mexico. I will probably have to wait to use Mexican vanilla, but next week I will transform my “old ragout recipe” to make a third mole recipe! People should probably believe that this is genuine American food, or quintessential “New World” cuisine.

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Mole Perfection 2

Mole Perfection 1

Mole Perfection 1


This recipe is complete. This mole is immortal! I did not know that this recipe would be so good. There is an interesting picture of these giant pupusas at my Instagram website. If I had a cake ring, I would have cut the pupusas with greater precision. I made the masa for the pupusas spontaneously and I added more water. Working with soft dough is easier than working with the firmer dough that I described in my blog post on pupusas. This mole is a combination of all my European cooking experience and my great appreciation for Mexican cuisine. This is may be the best!

Make my ragout (or roast): purple onions, carrots, celery, 2 yellow bell peppers, mini sweet peppers, 2 heads of garlic, 2.5 pounds of fresh tomatoes or 2 large cans of whole (American style) tomatoes, crimini mushrooms, and some basil covered with 1/4 cup of olive oil

While the vegetables are roasting make 3 cups of broth:

  • 3 cups water or juices (thawed frozen fresh vegetables make juices)
  • 1/4 cup Mexican seasonings (for example, Penzeys Arizona Dreaming)
  • 3/4 cup cocoa
  • 6 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 1/2 cup peanut butter
  • 2 tablespoons masa flour
  • Juice from 1 lime
  • 2 teaspoons Diamond kosher salt (1 teaspoon table salt, a little more than 1 teaspoon Baleine sea salt, 1 1/2 teaspoons Morton Kosher salt)
  • 1/2 teaspoon black pepper

Future Variations:

  • Honey, agave, granulated sugar
  • Cinnamon
  • Bananas


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Mole Perfection 1

Mexican Chicken Soup With Asian Noodles

Mexican Chicken Soup With Asian Noodles



This soup was exciting. Ignore the hot sauce bottle in these pictures. The flavor was perfect! I used Penzeys’ Arizona Dreaming Seasonings to flavor the broth. I only required about 30 minutes to make this soup.


  • 3.5 ounces thin rice noodles
  • 2 chicken breasts
  • 8 cups chicken stock
  • 2 tablespoons Mexican seasonings (without salt)
  • 2 teaspoons sea salt
  • 2 tablespoons agave
  • 2 tablespoons olive oil
  • 8 ounces white mushrooms, halved
  • 1 cup scallions, green and white parts, chopped
  • 12 ounces rainbow baby carrots
  • 2 jalapenos, stemmed and deseeded
  • Juice from 1 lime
  • Cilantro


  • Put everything but the noodles, lime juice, and cilantro in a large saucepan, boil, and simmer for 25 minutes
  • After 20 minutes add the lime juice
  • Prepare the noodles using the directions on the package
  • Remove the chicken breasts from the soup and chop them to make pieces
  • Put everything in a serving bowl
  • Garnish with cilantro

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Mexican Chicken Soup With Asian Noodles

Using My Vegetable Ragu Recipe To Make Mole With Cornbread

Using My Vegetable Ragu Recipe To Make Mole With Cornbread


Notes: 1) Penzeys has exciting Mexican seasonings, their Arizona Dreaming Seasonings are incomparable, 2) Los Chileros [1][2][3] seasonings appear to be exciting, they are available on Amazon, 3) some blenders can make chili powder using dried chilies, 4) the cornbread recipe is on the package of cornmeal from Bob’s Red Mill

This is good. I prefer to put this sauce on pasta. Mole is usually served on chicken. I would recommend putting butter and honey on the cornbread and serving the mole as soup. Since I eat ragu each week, maybe I can use this idea to make a couple of exciting recipes for mole. This is the second time that I have made mole using my ragu recipe. The can of cocoa in the pictures below instructs someone that cocoa can be used to replace baking chocolate if the cocoa is mixed with oil. I used olive oil. Some chefs serve chocolate made with olive oil. The flavor is great.

Mole is a sauce from Mexico. The idea for making mole is to simmer pureed fruits and vegetables with toasted and pounded nuts and seeds. Bananas or plantains are probably the most popular fruits to put in mole. I would use brown bananas or plantains since they are sweeter. Someone creates a mole with a specific color by choosing different ingredients. Pumpkin seeds make green mole, and someone can use yellow chilies to make yellow mole. People can thicken the mole with bread, cookies, or masa harina. To make a mole a person might collect sesame seeds, nuts, spices, sugar, and cocoa or chocolate. After toasting and pounding these things, someone would add them to a stew of tomatoes and plantains.

My vegetable ragu recipe is written similarly to a pizza menu. Someone is able to read the lists of ingredients to create a combination of vegetables for making a ragu. This ragu did not include bananas or plantains. THIS RAGU WAS INTENTIONALLY MADE WITH WATER, NOT STOCK OR BROTH BECAUSE THE FLAVOR SEEMS AUTHENTIC. I will add roasted or bananas or plantains in the future. To make mole using my ragu recipe, add the following things to the broth (in the recipe):

  1. Add 16 tablespoons (3/4 cup) cocoa
  2. Add 6 tablespoons (1/4 cup + 2 tablespoons) extra virgin olive oil
  3. 2 tablespoons sugar, brown sugar, agave, honey
  4. Add 1/2 cup of peanut butter
  5. Add 1/4 or 1/2 cup of Mexican seasonings
  6. 1/2 teaspoon black pepper

Download The Recipe:

Vegetable Ragout

Mole Pronto

Chicago Style Deep Dish Pizza Experiment Continued 4 – Mexican Style

Chicago Style Deep Dish Pizza Experiment Continued 4 – Mexican Style


Note: 1) poke holes in the dough of the top crust, 2) I am thinking that I should blind bake crusts to solve my problem, 3) Maybe cooking at 350°F/177°C will reduce the thickness of the crust

I created a new pizza dough recipe! The recipe includes cornmeal. I need to add butter to the recipe, or replace the corn oil with butter. I created a new recipe to have whole or even numbers of cups by reducing the amount of water in an old recipe. Someday I will study the recipe by using baker’s percentages. Thomas Keller uses the idea of baker’s percentages in some of the recipes in his cookbook Bouchon Bakery.

Baker’s percentage expresses each ingredient in parts per hundred as a ratio of the ingredient’s mass to the total flour’s mass (that is, the unit mass): For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker’s percentages are 100% for the flour and 50% for the water.

Baker percentage – Wikipedia

The final recipe will probably have to be made with slack dough (soft and sticky), because this dough is chewy, but it has an exciting flavor. I do not currently have the experience for making slack dough. Maybe I only have to use more water. Eventually, I will probably have to use cake or pastry flour (from someone similar to Bob’s Red Mill) to make softer dough. Cake or pastry flour supposedly has less gluten. Gluten makes the dough tough. Italian flour for making pizza dough supposedly has less gluten than all-purpose flour. If I try this, I will probably experiment with stone ground corn meal. I explained how to identify the amount of gluten in dough in my blog post Great Balls Of Gluten.

This is a Mexican pizza. I used taco spices and Mexican cheese rather than herbs. This worked well. If someone believes that my sauce recipe is too rich, the amount of herbs or seasonings can be reduced since the herbs and seasonings probably create the rich flavor. Also, the tomato sauce can be eliminated from the recipe. Mixing Italian herbs and Mexican seasonings creates a very rich sauce. Next time I will trim the dough inside the pan to mimic the effect for using a pan with a smaller height. The decorations on the edges of the crust were not extremely exciting. Someday I might use a different pan, but my goal was to use this springform pan.

My new procedure for making bread with a mixer in my blog post Thomas Keller’s Recipe For Making Breadcrumbs And The Ideas For My Improved French Bread Recipe works perfectly. The machine kneaded the dough well. I want to make a Chicago deep dish pizza using a recipe by America’s Test Kitchen. Also, I want to make a pizza that uses techniques from Thomas Keller’s cookbook Bouchon Bakery to make a sourdough crust. I finished reading this book yesterday, and now I am able to think more clearly while I work, my mise en place [1] is improving, and I will be a better consumer. One of my favorite things in a cookbook is being introduced to the author’s shopping experiences. Bouchon Bakery introduced me to so many things that I have seen and that I wanted to understand.

Using The Mixer


The Sauce


Making The Pizza Crust

Making The Pizza

Making Bread Sticks

Serving The Pizza With Salad



Download The Recipe:

Pizza Sauce

Chicago Style Deep Dish Pizza Dough 2

Gorditas Experiment

Gorditas Experiment


Note: 1) I am not able to find information on why eating salad dressing is different than eating fried food, there must be a chemical reaction or something that changes the molecules of oil to make them harmful, I must continue to be superstitious about believing that fried food is harmful

The bag of masa hernia says that the flour can be used to make gorditas and pupusas. I made these without looking at a recipe. This process is not usually successful on the first attempt, but it permits me to learn and make important observations. These are my initial observations.

A pupusa is probably between 1/4-inch to 1/2-inch thick and it is cooked on the surface of a frying pan. Deep frying a pupusa adds a significant amount of great flavor to the pupusa. Since the pupusa is too thick to open similarly to a pita, it is not a gordita. A gordita is 1/4-inch thick or less. It is cooked on the surface of a frying pan, and then deep fried. Gorditas are probably only fried for about 30 seconds or less. Some people say they are cooked once they float, but a thin gordita floats as soon as it is put in the oil. Some people make gorditas with masa harina, all-purpose flour, or baking powder. A sopapilla appear to be made with all-purpose flour, but without yeast. A fried scone may be usually made with yeast. If I remember correctly, a churro is made with puff paste.

I cooked these in a non-stick fry pan with a very heavy bottom over medium heat for 2 minutes on each side. I deep fried them for about 30 seconds. Sometimes I flipped some of them over in the oil. Flipping them over required a skimmer and a knife or fork.

When making gorditas to serve at a fiesta or to customers, people should consider adding 1/2 teaspoon or more table salt to each cup of flour. Making them savory (more flavorful) makes them more exciting. I stuffed my gorditas with European and American fillings to be exciting. Someday I will make a savory filling, but I was only experimenting when I made these things. I am going to make sopapillas sometime soon!

Gorditas Made With Corn Masa Flour With Brie



Gorditas Made With Corn Masa Flour, All-Purpose Flour, And Baking Powder With Hazelnut Butter Or Honey And Butter

Deep Fried Pupusas Have Great Flavor


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Buttermilk Crepe Chicken Enchiladas Verdes With Mexican Crema

Buttermilk Crepe Chicken Enchiladas Verdes With Mexican Crema



Note: 1) I changed the amount of epazote in the brine because I wrote down the amount for fresh herbs, not dried herbs, I assume that since dry herbs do not contain water, they should weigh about half the weight of fresh herbs

This is my new recipe. Some people call these enchiladas Suizas (Swiss enchiladas) supposedly because they are creamy. These enchiladas were SO GOOD that someone might want to believe that they deserve to be called the best! The aroma of the brine for the chicken and the flavor of the roasted chicken were SO EXCITING that I was able to hallucinate that I was somewhere special in Mexico. I used Thomas Keller’s recipe for making chicken brine, and I substituted lemons with limes, parsley with cilantro, and thyme with epazote.

Epazote is an herb. It smells similar to dill but the flavor was a combination of many great flavors. Someone on the internet described the flavor of epazote as a combination of oregano, anise, fennel, or even tarragon, but stronger [1]. I agreed with this explanation. The flavor was more attractive than any flavor that I had experienced in my life. This experience restored my faith in the importance of knowing gastronomy for having a better life.

The sauce is a recipe by Pati Jinich. The flavor of this green sauce was incomparable. It may have been perfect! I had to travel to find cilantro that was not sour. Her cookbook Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking was one of the first cookbooks that I got before I started my cooking journey. I had exhausted my desire to sauté food in a fry pan, and I lacked the knowledge and experience I needed to recreate the exciting flavors from the places I visited when I was a young person. With the help of people similar to Pati Jinich, Thomas Keller, and many others, I am finally able to happier because when I eat the most exciting things, I become a happier person.

The enchiladas were made with buttermilk crepes from my blog post Buttermilk Crêpes. I used queso Chihuahua to make the enchiladas. I baked the enchiladas in a 400°F/204°C oven until the cheese was slightly browned, for about 15 minutes. I checked the enchiladas in 5, 3, or 2 minute intervals. The enchiladas were garnished with queso fresco and Mexican crema from a recipe in my blog post Mexican Crema And Pupusas Made With Taco Spices.


Brining The Chicken


Trussing The Chicken


Roasting The Chicken


Making The Sauce

Making The Enchiladas


Download The Recipes:

Buttermilk Crepe Chicken Enchiladas Verdes

Buttermilk Crêpes

Mexican Chicken Brine

Cooked Green Salsa

Mexican Crema

1. Pati Jinich: Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking (New York: Houghton Mifflin Harcourt, 2013), 22, 145.

2. Thomas Keller: ad hoc at home (New York: Artisan, 2009), 339.

3. America’s Test Kitchen: Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Massachusetts: America’s Test Kitchen, 2015), 10.