National Guacamole Day 2020 is on Wednesday, September 16, 2020: Food names for Mole day?
Wednesday, September 16, 2020 is National Guacamole Day 2020. Gratuitous Food Porn: National Guacamole Day National Guacamole Day
u could name it Whac-a-Mole
RAINFOREST: If you only had one day to spend in San Jose, Costa Rica?
if you like your camera BE CAREFUL!! i went to Costa Rica and the humidity and sudden rain in the rain forest ruined my camera, a very nice one and i was quite upset. i would recommend getting a waterproof case. San Jose just isn't that close to most of the non-traveled rainforest's. the best one for wildlife (for me) was the cloud forest (Monte Verde) it was amazing!! there were sloths just hanging by the doors and windows and hummingbirds everywhere! also iguanas and toucans and wild butterflies. more than i can mention. amazing huge old trees with cactus growing on the higher branches, the base covered in moss and other small plants. i would also recommend la fortuna waterfall as an extremely beautiful photo spot, it's an amazing country with beauty around every corner; I'm sure you wont have any trouble getting great pic.s . also i would go to a restaurant in San Jose called pollo fiesta or something that means chicken party, it's soooo amazing! you absolutely need to try the guacamole! have fun!!
I need help on food recipie!!!?
Mole Negro or Dark Mole
1 pound ancho chiles
1/2 pound guajillo or dried mirasol chile
1/2 pound dried cascabel chile, or rattle chile
2 pounds tomatoes, chopped
1 pound Mexican green tomato or tomatillo, chopped
1 telera roll or 4 slices white bread
1 cinnamon stick
4 to 5 cloves
4 to 5 whole peppercorns
1 sprig fresh thyme
1 pinch cumin
1/2 cup sesame seeds
1/2 cup shelled peanuts
1/2 cup blanched almonds
1/2 cup small raisins
1 1/2 plantains, chopped
1/2 cup walnuts
1 small onion, roasted, then chopped
1 small garlic clove, roasted, then minced
1 corn tortilla
1 piece unsweetened chocolate square, Mexican chocolate is preferred
1/2 cup chicken stock, plus 2 1/2 cups
3 tablespoons vegetable shortening
Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.
Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.
In a large saucepan, heat corn oil over low flame. Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside.
Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.
In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce.
In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you'd like. Warm sauce for another 30 minutes over a low flame.