Quick Reference — Block 33–36: Mexican

Block 31 — Techniques of Central and Northern Mexico

Session	Dish	Technique	Key Point
Session 162	Carne Asada Tacos	Citrus marinade; extreme-heat grill or cast iron	Thin cut; rest; slice against grain
Session 163	Pozole Rojo	Dried chile rehydration + blend; hominy braise	Toast chiles; don't burn
Session 164	Guacamole + Salsa Verde	Acid + salt timing; charred tomatillos	Rinse onion before adding to guac
Session 165	Tacos al Pastor	Achiote marinade; comal/broiler finish	Pineapple chunk is not optional
Service 41	PROJECT: Enchiladas Rojas	Dip tortilla in sauce; roll; bake	Sauce first, not smothered after

Session	Dish	Technique	Key Point
Session 166	⏰ Birria de Res	All-day braise in chile marinade; consommé	Save broth for dipping
Session 167	⏰ Simplified Mole Negro	Multi-chile; chocolate; long simmer	Balance bitter (chile) + sweet (chocolate, raisins)
Session 168	⏰ Tamales	Masa dough; corn husks; steam 1.5 hrs	Spread masa thin; test one float test
Session 169	Chiles Rellenos	Broil + peel; egg-white batter fry	Beat whites stiff; stuff cold
Service 42	PROJECT: Full Mexican Celebration	Multi-dish service from both weeks	Prep botanas first; keep mains warm

Chile	Heat	Flavor	Common Use
Ancho	Mild	Chocolate, berry, prune	Mole, enchilada sauce, pozole
Guajillo	Mild-medium	Fruity, bright	Pozole, birria marinade
Mulato	Mild	Chocolate, smoky	Mole negro
Pasilla	Mild-medium	Earthy, raisin-like	Mole, salsas
Chipotle (dried)	Hot	Smoky	Adobo, salsas; also available canned
Árbol	Hot	Bright, clean heat	Salsas, birria

Corn tortillas — masa harina + water; press with tortilla press; cook 60–90 sec/side on hot comal
Flour tortillas — wheat flour + fat + water; softer; roll thin; cook 30–45 sec/side
Warm for service: Wrap in damp paper towel and microwave, or keep in foil in 200°F oven