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The other day we made a big batch of Pork Stewed in Guajillo Chile Mole (Canal House Cooks Every Day, page 198). It has been sitting outside in the cold on the balcony. As with most long-cooked complex dishes, it just keeps getting better—richer and deeper as the days go by. Today, we fried yellow corn tortillas, then filled and folded them around rice, pork in mole, avocados, and cilantro leaves. Lime added bright flavor to this luxurious lunch. Cook something delicious for yourselves this weekend, dear friends.

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