Servings: 4 to 6
If you can’t find blood orange vinegar, you can substitute lime juice or red wine vinegar.
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Recipe adapted from Moveable Feast with Fine Cooking.
Excellent flavors! A little bit of labor involved but I think well worth it and not a difficult recipe. I did have two issues (and I did follow the recipe to the letter, including the blood orange vinegar). I took the tomatillos out of the oven after 4" because of the amount of smoke building up in the kitchen. I believe it was from an excess of olive oil (only 1 T), some of which dripped from the tomatillos onto the pan. Next time I will use just enough to coat the outside of the tomatillos. The second issue was with the mole. I used over 1 cup of chicken broth and still couldn't get a medium-thick sauce. It was thick, more like the consistency of polenta. It was as if the crushed corn chips drank every bit up and wanted more! The flavor was great but I'm pretty sure the consistency was way off. I wonder where I went wrong...or if the amount of corn chips in the recipe was incorrect. Perhaps the ingredient should have read: "2 cups corn tortilla chips, lightly crushed." That would have resulted in more like 1/4-1/2 cup crushed chips.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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