Friday, May 05, 2006

Enchiladas, Mole Verde Queretaro with Grilled Tofu

Dinner 5/5

Mole Verde Queretaro
(Green Mole with Smoked and Grilled Tofu over Jasmine Rice)

Tomato and Soy Cheese Enchiladas

ah, the best laid Cinco de Mayo plans... turns out we had forgotten that the school carnival was this Friday, not next week. Good thing we hadn't started on the margarita's...

So, we scaled back the food and went with the Rick Bayless nutty Queretaro Green Mole along with the Tomato and Soy Cheese Enchilladas which we were able to make ahead of time, go to the carnival and still eat at decent hour...

the mole: roasted tomatillo, roasted poblano, ripe plantain, toasted sesame seeds, almonds, peanuts, toasted garlic, romaine lettuce(!), parsley, cinnamon, black pepper, fennel seed, cloves, veg broth -- all more or less thrown in a blender and then cooked down, resulted in a very nutty, pale green mole that was a refreshing change of pace from the tradional brick red chile/chocolate mole...

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