We have not had proper Mexican food in ages. Most “Mexican” restaurants around here is decidedly more Tex Mex – load of tacos and chilli poppers but sadly not a Mole or Recado Rojo sauce in sight. Not that we don’t enjoy Tex Mex occasionally but it doesn’t come close to the real deal. I made Chicken Mole Poblano and Adrienne made Achiote Chicken and Ancho Pork a while back. Since then our Ancho (dried Poblano) and Guajillo (dried MIrasol) chillies have been sitting in the back of the food cupboard. To make up for this travesty I decided to make 3 main dishes for our Mexican date night.
A friend of mine recently took me to a Mexican shop in Midrand called Azteca where I bought some authentic Mexican ingredients. Obviously the next date night had to have a Mexican theme and I decided on achiote chicken and ancho pork.
I have always wanted to make a proper Mexican mole sauce (a rich blend of chillies, spices, and chocolate). Alas I could not source the proper Mexican chillies you need for this dish in SA so never made it.
Then I came across a company called Mexican Imports SA in Plettenberg Bay that imports all kinds of goodies from Mexico. As luck would have it I had friends going to Plett that weekend and they were kind enough to bring me back some Ancho and Guajillo chillies.
I recently came back from an over landing trip in Africa that took me a month. This had an impact on my cooking time and I decided to make up for it by creating a couple of dishes. Seeing that it is winter time and very cold in Cape Town currently, I decided to make 5 different soups.
A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into “Angry Pork”. This will then be a starter for date night where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.