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a small group of men commanded by Captain Danjou has led a final attack and were defeated, leaving only three survivors.

Starter meal

Tostaditas De Tingla Poblana -- Shredded Pork with Roasted Tomatoes and Chipotle Peppers

For the Meat:
1 lb. pork shoulder
1 small onion
2 cloves garlic
1 tablespoon salt

For the Sauce:
1/2 tablespoon canola oil
1 small onion thinly sliced
2 cloves garlic finely chopped
1 1/2 lbs. plum tomatoes roasted, peeled and chopped
4 ounces chorizo cooked
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon thyme
1 oz. canned chipotle chiles (or to taste)
salt to taste
24 small tostaditas (small crispy tortillas)
1/2 cup Mexican cream
1 medium ripe avocado dice






Serves 6 as an Appetizer (24 small pieces)

For the Meat:
Cut the meat in 3 by 3 inch pieces. In a medium sauce pan put the meat to boil cover with water, onion, garlic and salt for 1 1/2 hours. or until the meat is nice and tender. Let it cool, and shred.

For the Sauce:
In a medium sauté pan heat the oil, when this is hot add the onion and sauté for about 3 minutes, add the chopped garlic and sauté. Add the tomatoes and cover, let simmer for about 8 minutes then add the chorizo, shedded pork, the chipotle chiles, cloves, cinnamon and thyme. Mix well and let it simmer for 2 more minutes, add salt to taste. Remove from heat.

Assemble the dish:
On small tostaditas put 1 ounce (about 1 tablespoon of meat), garnish with a small amount of cream and small pieces of avocado.

Options: This also makes great tacos using soft tortillas.


entry meal

Mole de Ollo: Long-Simmered Beef in a Rich Broth Seasoned with Chile Pasilla

Note from Cheri:
This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant ¡Salpicón!. Lee Maloney recently visited and raved about the wonderful experience.

Click here to read more about this great restaurant and for more of Chef Priscila's mouth-watering recipes.





2 lbs. beef brisket, cleaned and trimmed, cut into 2 by 2 inch dice
1/2 medium yellow onion
4 garlic cloves
4 sprigs of fresh thyme
5 qts of water
1 tablespoon salt
10 pasilla chiles deveined and seeds removed
4 garlic cloves
4 tablespoons fresh corn dough (masa)
water
2 small chayotes peleed and cooked
1/2 lb. haricot verts (green beans) cleaned and blanched
4 medium carrots peeled (split lengthwise into quarters and then cut in half and cooked)
1 medium zucchini (split lengthwise into quarters and then cut in half and cooked)
1 medium ear of corn (cut into thirds and cooked)
juice of 2 fresh squeezed limes






Serves 4

In a large stockpot bring the water to boil, add the beef, onion, garlic, salt and thyme, cook for about 1 1/2 to 2 hours or until the meat is tender. Take the meat out the broth and remove the onion, garlic and thyme. Put the meat and broth again in the stockpot and bring to a boil.

In the meantime roast the pasilla chiles in a very hot skillet, quickly; (less than 20 seconds; they roast very fast!). In a blender purée the chiles and garlic, using some of the meat broth; strain.

Add the chile purée to the meat. Disolve the corn masa in the water and add to the broth to thicken it. Bring it to a boil and let it simmer for 10 minutes. Add salt to taste. In a soup bowl, place the cooked meat, add some of the pasilla broth and the cooked vegetables, adding some of the lime juice.