all of the digital photographic image pictures benjamin reynolds 2018
Ingredients
Basically everything you made, this quarter
1 jar of fermented chili salsa
about an ounce of 100% chocolate
about 2 cups of pepitas that you’ll try putting in the mortar and pestle, getting frustrated with them until you remember you have a food processor
At least one sprig each of the dried huacatay and epazote you prepared earlier
the entire cup and a half mass that is the tomato paste you made
Three of your dried tomatoes you’ve been keeping in a jar of oil (chopped)
a bit of lime juice because, why not?
all of the masa you just made for tortillas to serve with your masterpiece
just enough water to make the resulting paste into a smooth, creamy sauce
Time to make another living sauce! Throw our entire quarter into a pot, starting with our salsa and tomato paste, adding pepitas, lime juice, huacatay, epazote and chocolate as we handle them. We’ll basically cook this into a paste like we did with the tomatoes. We’re also gonna bypass the time the old fashioned way takes by blending and food processing things instead of putting pepitas to the mortar and pestle and basically mashing the sauce into a paste by hand over the course of a day. We’ll fridge it overnight, though.
Now we’ll make thick tortillas with the masa we made thanksgiving week by just frying it all up in a pan on medium-high heat. As we stack them, we’ll bring back out our mole paste and slowly mix in just enough water to bring our solid mass to the form of a creamy, thick sauce. Package it and bag it with the kombucha you’ve made, the natas and the pepitas you’ve also made and head on out.