I'm fixing one of our favorite of all taco oriented meals for tonight as my
son comes to visit with us. Oops... sorry to those who say I focus too much
on group eating... but hey, that's the foundation to Mexican meals. Food,
companionship and liquids.

The meal will consist of stewed pork chunks fried then boiled in garlic,
onion and tomato sauce with sliced chile poblanos added at a later stage so
they don't get too mushy. Chile poblanos are sometimes called pasilla in the
US supermarkets. Basically the same thing. They are not picante (hot) but do
have a bit of a bite if you leave the seeds in the mix.

Use your imagination here - five chile poblanos roasted over an open flame
and let to soak wrapped in a towel, then wash off the burned skin, open,
remove heart and seeds, slice lengthwise in quarter inch wide strips. Do
this after you have done the sauce from above.

Add the chile poblano about 10 minutes before serving along with a cup or so
of sliced mushrooms.

On the side, make some fried rice using your favorite recipe, and have some
refried beans ready also. Heat corn tortillas, serve the whole thing on a
plate, one third the rajas, one third the rice and one third the refried
beans. Scoop up with quartered heated tortillas without using a spoon or
knife or spoon up portions and put them in a heated tortilla you hold in
your left hand, and roll it like a taco, folding the open end so as to not
loose the juices, and enjoy!

A sip of tequila on the side adds to the enjoyment.

Wayne
www.pueblaprotocol.com