Well, our big day has arrived. We'll have 9 adults and three kids for our festive meal. There will be guacamole and sopes for starters, then we'll have the arrechera with mole, flanked by refried beans, seared zucchini & chorizo in tomato sauce, poblano rice, and of course tortillas and salsa. We've purchased a very pretty cake with fruit on top for dessert.
Here the sopes are underway, you can see my high-tech "tortilla press" ... the top of a container of nuts and a can of chiles en adobo makes a pretty flat starting point. Then the edges get pulled up all around, a bit like pie crust.
The finished pieces are cooked briefly on a dry skillet to set the bottom, then they'll rest until it's time to fry them properly. A spoonful of salsa, a sprinkling of cheese and chopped herbs and they're good to go.
The appetizers were served in the living room, to great accolades. The only challenge was that "high" on this range corresponded to "medium low" at home, so it was a challenge to get the oil hot enough to fry the sope bases. In the end, we just saved some for another day. Linda got high marks for her guacamole, which includes a touch of cumin and sour cream; Carolyn's sopes were as popular with this group as they had been with the amigas at the hotel dinner.
Everyone tucked right into the main meal, there won't be too many leftovers. Lots of conversation, wine, and dishwashing. The place was left in perfect order as everyone pitched in to help. Senor Emilio pronounced the event "a ten!"
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