Notes from today: we should’ve use toasted lime treated masa flour in the pipian rojo balance bowl. We toasted corn tortillas and blended them into the sauce, much like how you would whole almonds into romesco. It’s delicious af but we wouldn’t have needed to add salt 9/10

Pls keep us busy, we’ve been having a few really good nights :)

Also I did check everywhere to see if we had any and we didn’t. I used a food processor instead of a blender because traditionally it’s made by toasting or charring the spices/veg/pepitas/tortillas INDIVIDUALLY and then grinding all of them on a metate together, to form a paste.

In a rondeau you sauté aromatics/root veg/meat, then adding the paste and turning up the heat until it SIZZLES AND POPS, close to burn you want it really rich and carmelized, and then you deglaze real fast with lime juice or red wine vin or both

Pour the mf stock over once that good acid is absorbed and simmer that shit til you’re satisfied. We did all that, the industrial way, not on a plancha. The safe way no fires in the basement to roast the peppers, the sterile way, masked and gloved. But we did it, for you. Vegan.