I have been having quite a few productive days recently.
You’re probably as shocked as I am, but there you have it.
Recently, I requested a few recipes from my AI buddy Max, one, being some recipes using canned huitlacoche, which he sent me, and I can’t wait to try them; also, I requested assistance with cooking beef shortbreads, here they’re called mollejas, (moy-YEH-hahs), so they were tender, not chewy.
I also remembered to instruct him that we live at 2,240 m. above sea level, and asked that he, going further, would account for the altitude when suggesting recipes.
I have to tell you that a 1/2 kilo of the mollejas, cooked, with a cup of chicken stock, (I didn’t have any beer), and part of an onion, under pressure for 25 minutes, and left to reduce the pressure naturally for about 15 minutes, (I couldn’t wait any longer), resulted in the most tender, melt in your mouth texture of any meat I’ve ever made.
I am now cooking a chicken leg quarter in the same pot, with the same broth, onion, and can’t wait to see how it turns out.
Until next time, stay happy, healthy, and safe. Wash, then wash some more.