I found a package of pork with mole sauce in the freezer and decided to make a meal from it. It’s been in the freezer, sealed in a vacuum bag, for so long I don’t remember making it. It was really good.These are the kind of tacos that you eat with a fork. That extra fork is for emergency use. Kroger sells the Mexican cheese now, it has a regular spot on their shelf next to the Parmesan. Baby steps. Queso fresco is a mild, crumbly cheese similar to feta.
I made buns from my go-to recipe this morning, dividing the dough into 16 mostly equal pieces. I do an okay job with the division if it ends up with 2, 4, 8, or 16. My eye is pretty good dividing by two. The odd numbers are more difficult. I can divide half-loaves by 3 to end with 6 buns, and each of those by 2 to get 12. Getting to 10 is hit and miss, cutting halfs into 5 pieces is easy enough, don’t get me wrong, but five equal pieces is another thing entirely.Anyway, they were not quite slider sized, but close enough. Here they are with smoked brisket – sliced and doused with orange habanero sauce. Yum!
These wings turned out well, despite a shaky start. A recipe I looked at said to throw the wings in a slow cooker with honey, soy sauce, and sriracha and cook on high for 3 or 4 hours, then broil for a few minutes to put a nice char on them. I decided to go with the Instantpot to save some time.
Not having a good idea how long to give them seemed to matter little as there is a setting for that. I pushed the poultry button and grabbed some fries from the freezer. The default setting translated to 15 minutes at high pressure. I wondered if that would be long enough. Need not have worried! They were falling apart and it was tricky getting them arranged on the broiler tray.
It’s been so long since I made these buns that I had to look at the recipe. I’m not a big fan of seeded buns so I leave them off, as a rule.