ManchamantelesThank you for your advice for the stains, they did come out by using some bleach plus hydrogen peroxide, my hands worse for wear, and I just picked up some oxy clean for my current problem, also with chiles.
I made mole poblano, which isn't too exotic as moles go, but a standard anyway, and others in my group made manchamanteles...now that was an elegant deal.
My mole musn't have been that good (although I ate it and thought it was pretty good) because I got an 8. I don't think I'll understand what a chef wants anytime soon, but I just made a grouper in hoja santa and banana leaf which earned me a 9.8. Guess it has to do with subtlety of flavors.
1/2 kilo pork
1 chicken breast
8 chile anchos
2 TBSP vinegar
3 cloves garlic
2 quarter pieces of onion
1 camote (sweet potato?)
100 g green peas
40 g manteca (pork fat/lard?)
1 slice of bread
1 TBSP sugar
2 slices pinneaple
2 bananas (or 1 platano macho)
Cook the pork in water with salt and onion, halfway through cooking add the chicken in cubes. Alternately cook pork in pressure cooker, and chicken breast in separate pan. Reserve broth. cut the meat in cubes.
Roast the chiles and put them to soak in broth and vinegar.
Roast the tomato and garlic (with peel) until blackened.
Separately, cook in water the onion, camote, and peas.
Heat the lard and brown the bread in it, remove it, and blend it together with the chiles, the soaking water , tomato and garlic. Run the mixture through a sieve and proceed to cook it in the lard for 15 minutes. Season with salt, and spices (normal oregano-not broad-leaf one), 2 TBSP oregano.
Add the meats until it boils. Add fruits which are in thick diagnonal and same sizes (pineaapple, pears, and bananas).
add a little broth, when it begins to boil, add vegtables, onions, peas and camote. more broth. add sugar if necessary, fruit adds sugar.
i'll sent the other one later, more work to translate.