Bird Sacrifice Day

27 Nov

Bird Sacrifice Day

I decided to celebrate National Colonization Celebration and Bird Sacrifice Day by working on my vegan black bean molé recipe. Current version as follows:

Cook two little cans of black beans with one little can of tomatoes and some stock until the beans soften up more. Add one smoked chipotle chile, or two if you want it pretty hot. Also some oregano, cumin, ground red chile. Sauteé half a chopped red bell pepper and a medium Spanish onion, and some garlic, until starting to brown, add that, and some corn if you like. Also some chopped green chile. And also some tahini and minced raw almonds and raisins. And a big spoonful of cocoa powder and some cinnamon.

This is as close as I’ve gotten to the molé memories of my youth, which also include this being great with chicken, but I’d have to find some ethically raised chicken first in order to stomach it. Also of course you can use fresh tomatoes if you can find any fresh tomatoes that don’t suck, and cook your own beans if you have a pressure cooker or live at a lower altitude where it doesn’t take like forever even with purified water.

Chilpotles in a little can are wonderful, they last for months in the refrigerator and add a fine smoky flavor. The traditional molé recipes I’ve found call for hand-grinding several very specific varieties of chile, also seeds and nuts, so I cheated a bit here. I thought about using pecans, what with having a lot of pecans handy, but I don’t know that the flavor would blend as well as the sesame seeds (tahini) and almonds.

This recipe is vaguely reminiscent of posole, which is pork and hominy (expanded corn) and green chile and seasonings. Or it can be other things. 

I like working with local cuisines, because I can get the ingredients close at hand, so Mexican it is. And it is also a good reminder of those from whom we Anglos stole this place, to celebrate Colonization Remembrance Day by appreciating these excellent dishes.

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