Steel cut oats toasted in acidulated butter, cooked in Pork stock and tequila (straight out of the pot I knew this was gonna be good) and finished with emulsified corn butter (corn beurre blanc). Topped with mole, lime skin puree, roasted peanut guacamole puree, pickled red onion and a pinch of crispy pulled pork, cilantro and cojita. To follow a toasted Jicama taco with pork 3-ways (36hr boneless rib, shredded shank anchiote and crispy shoulder), with some mole', lime skin puree, peanut guacamole puree, pickled red onion, tomato slices and cilantro.
Modifications to CS Mole:
- Roasted peppers (makes seeds easier to remove too)
- Added roasted plantains and roasted raisins.
- Roasted all veg and tasted all spices.
- Put the cinnamon in muslin (easier to follow and remove)
- Added toasted star anise in muslin.
- Cooked the mole for ~16 hrs (2 separate days) after pressure cooking and blending (with both muslins in sauce). Freakin tasty. CS inspired in a big way!
