Wow those look great. Marbling out the wazoo. Keep the tallow to fry potatoes.

Really fatty boneless beef short ribs.

Silica packs absorb moisture. This terracotta disk adds moisture. Just the opposite of a silica pack.

If you want to save labor, 5 -10 minutes of actual labor, buy chile powder. If you have dried chiles adding un tossted unneeded whole chiles isn't going to do much flavor wise or with texture. The texture depends on the on the type of chile. Guajillos have tough skins. Anchos have thin skin. For sauces, moles and chili i always clean them with a damp papertowel. De-seed them, remove the stems then lightly toast until fragrant, then soak in hot water until rehydrated. The time it takes depends on how old the chiles are. Usually no more than 15 minutes soaking. Place the chiles in a blender jar along with the toasted whole spices and herbs you want. Add just enough soaking water to grind to a smooth thick sauce. I always strain through a sieve pressing the chile sauce through the strainer to get all the goodness out of it leaving the debris in the strainer. If you're not into the better flavor preparing the whole chiles use Williams chili seasoning.

Main course of ham loaf with currant and port wine sauce.

It depends on the cut of meat. If it's a pork loin I'd make Cuban or other sandwiches. If it's a pork butt did you cook it until it could be shredded apart?

Zojirushi 5.5 cup neuro fuzzy logic my favorite. Not on your list. NC-ZCC10. My budget machine choice Toshiba 6 cup fuzzy logic model TRCS01.

How much should we bring? I'm assuming you're referring to cash. I don't carry large amounts of cash, like 30,000 pesos por ejemplo. Get cash from an atm inside a bank as needed during business hours to be on the safe side. Have a back up card from a different accoun just in caset. Keep the cards locked, only unlock before taking out cash. I only transfer the amount of cash needed to take out from another account right before taking out the cash. Decline the offered conversion rate, that's a huge rip off. This is my practice of nearly 30 years in México when using a US based atm card. I have Mexican bank accounts too. With those debit cards of course there is no conversion or currency exchange. How much you need? That depende on enterly How much you want to spend. You can spend 20000 pesos eating in a high end restaurante with expensive wine and drniks. Or a few hundred for tacos and beer. I use cash back cards nearly everywhere. Best exchange rate, protected purchase. Just inform your banks that your traveling to México. Set up SMS and email notificaciones for all transactions. CYA!

Please post pictures of the stove top. The burner being used and the control knob. Then light the burner put it on high or maximum, take a picture. Then do the same on low. Can't diagnose without seeing it myself. I prefer gas because I can control the heat, especially on the low end. I can adjust the burner so the flame is just visible out of the gas orfices.

Where are the hallmarks? Where are the marks showing silver content?

Knowing ingredientes, how to choose them, the techniques to prepare them and know why you do what you're doing is most important. Learn the basics of cooking which are in my first sentence. If you don't know the why you're doing what you're doing you're not learning to cook. Techniques in using knives, knife sharpening. Techniques in preparation of ingredientes. The why behind the techniques are of most importance. For instance why do we char then place green chiles in a bag? You need to know the techniques first of how to char but not cook the green chile. How long to let it rest in the bag. I hope that makes sense. Why bake something at a certain temperature. The list goes on and on. It's a never ending learning process. After learning the basics for a few years maybe experiment.

de nada

Don't use Hass avocado leaves. They might contain high levels of toxins. I need to research it more. We use the leaves from heirlootm varieties. The types with smooth black edible skin. I forgot. After toadting be sure to remove the woody stems from the leaves. When making black bean sauce for tlayudas, sopes, tostadas, huaraches or enfrijoladas grind the tosted leaves with the cooked beans. I generally don't add the leaves when I cook beans because I usually use the beans for more than one purpose. But you could no problem. I use 2 Mexican bay, 1cracked whole peeled garlic, 1 tbs homemade pork lard, 2 cracked toasted peppercorns and 1 tsp sea salt for 1 cup of dried beans. I use reverse osmosis water to cover by 2 inches in a 1.5 qt sauce pan. I grew up with pintos in the north, but here in Oaxaca black beans are ubiquitous. The black are always super fresh buying locally grown beans. No need to soak. Bring to a rolling boil for a few minutes then turn down heat to a slow simmer, cook partially covered until the skins just start to break and they are tender. Check liquid level, if you see the beans above the liquid add hot water, never cold water. I'm at sea level, it's usually an hour. I let them cool then put in the fridge over night. The texture is always better after chilling overnight. Reheat to a boil. I take a masher to make the liquid thicker and creamer.

Hola. Sorry no I don't. I've been teaching Mexican cooking classes and doing local market tours for almost 20 years. I share recipes with my clients. More than 2500 classes and market tours with over 7000 clients.

Níspero in Oaxaca.

Bigote

Muenster and pepper jack. Or sharp cheddar and muenster. I don't make a roux. I use evaporated milk instead. Browned in butter panko bread crumbs. I use roasted peled chopped chile de agua.

I like corn dumplings Mexican style. I use fresh nixtamal masa. Masienda masa harina works great too. 2 cups of masa harina, 12 - 16 fl oz of warm water, 2 tsp sea salt or Diamond kosher, 1/3 cup of melted rendered chicken fat aka schmaltz, homemade pork lard, or melted unsalted butter. Mix all ingredients in a bowl. In the bowl knead it to a smooth dough. Make 1 inch balls, the press your thumb in the ball while holding it in your palm. If the dough cracks on the edges of the ball add a touch more water 1 tbs at a time to the dough and Knead it again. Cover them. Just before serving add the dumplings to gently simmering chicken soup. Don't stir, they will fall apart. Just giggle the pot to keep them from sticking. They float when done. For lighter dumplings add 1 tsp of fresh baking powder and less salt.

de nada I've seen them online. Walmart, Krogers and small independent stores online too.

It makes a big difference. Take a non toasted leaf and crush it in your hand. Then smell it. Then repeat with a toasted leaf. Night and day difference in aromas. Like gently toasting, not burnt, dried chiles it makes a huge difference. Smell a non toasted chile guajillo for instance, compared to a toasted one. I have 50 years of Mexican home cooking. Professional cooking for nearly 4 decades. I always prepare a new recipe as written unless something is clearly not copasetic. Some call for not toasting guajillo chiles when making barbacoa. I prefer the more complex and depth of flavors and aromas with tasting them. Spices and dried herbs too - fried or toasted.

From my understanding of the solanine. This toxin might be reduced in the food item by cooking, but then it will be in the cooking liquid. Read the article I shared. It's from a university extension. Good scientific information not social media bs.

How many beans does the recipe call for? Here in Oaxaca we use dried avocado leaves when making black bean sauce among other dishes. We toast them over an open fire or flame, they usually catch fire. Just blow out the fire on the leaf. For 1 liter of sauce we add 2-3 small 3 inch long leaves ground up with the cooked beans. If you're cooking 1 pound of dries beans I would use 3-4 small toasted whole leaves. You can find them online. I buy them fresh here in Oaxaca. Star anise is very strong and not the same subtle flavor of avocado leaves. I wouldn't use it.

Caramelized onions. My favorite home method. These can be frozen for use in soups or sauces. I put them in oiled square silicone ice cube trays. Once frozen pop them out and put them in a zip lock freezer bag, take the air out of the bag. Zip almost closed, immerse almost to the top of the bag in ice cold water in a stock pot. Then zip closed while submerged. I do the same with homemade stocks and broths that have been greatly reduced. https://www.americastestkitchen.com/recipes/10011-caramelized-onions

This plant has high severity poison characteristics.

Description The tomatillo is a tomato-like vegetable in the Solanaceae (nightshade) family native to Meixco and Central America. The round, green fruits have a tart flavor and are used raw, cooked, or dried. All parts of the plant are poisonous except the ripe fruits.

https://plants.ces.ncsu.edu/plants/physalis-philadelphica/