Sfqinfo.blogspot.com Website Review

A clas*ic American BBQ sauce, lustily elevated with hints of chocolate, coffee and oak-aged wine vinegar. Rich and complex waves of spice and heat appearing and fading into a long, balanced finish...I have no doubt some serious work went into getting the formula just right because no one flavor dominates, the spice and seasonings all meld together beautifully. I couldn't stop dunking my short ribs into this sauce. I'm convinced it would make just about anything taste intrigued by the number of versions and the layers of flavors captured within. It’s a sauce that haunts me. Dares me to make, and then seek other’s approval. Invite friends over, and then wait, hoping for that moment at the table when conversations momentarily stop, and eyes involuntary close. It’s just one of those dishes for me. I love it so. Ridicu*ously labor intensive, yes. Distinctly regional, yes. Had I immediately signed up. I could feel she had some serious mole street cred. I also looked at her instagram Greeting us with her ingredients on display, she explained that this was one of the lesser known moles, and while the finished sauce would be dark, like the more familiar mole negro, it had no chocolate, or cinnamon, so it wouldn't be as rich. This style of mole would be brighter and fruitier, thanks to the addition of tomatillos. I was also happy to discover a new ingredient, toasted avocado leaves. so it began with a homemade beef stock, already made, and simmering on the stove. We were all as*igned tasks, and happily for me, I got to toast the chiles. Time flew by very quickly, and the finished dish was soon on the table waiting for us to plate up and experience. It was very good, but due to the time constraints of the clas*, Norma explained to us that it could have benefited from a longer cooking time. She mentioned that mole is at its best if cooked at a low heat for at least 5 hours, constantly stirring and paying close attention to it. She said, “If you do not have that kind of time, prepare it the day before, and let the flavors marry. It's not an everyday dish,