3 cups beef stock or low-sodium broth.
Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet.Season the pistachios with salt.. Scoop the avocados into a medium bowl and coarsely mash with a fork.
Stir in the onion, jalapeños, lime juice, 1/2 cup of cilantro and all but 2 tablespoons of the pistachios; season with salt.Scrape the guacamole into a serving bowl and drizzle some of the reserved oil on top.Garnish with chopped cilantro and the remaining 2 tablespoons of pistachios and serve with tortilla chips.. © Christina Holmes.(Keep screen awake).
4 ancho chiles, stems and seeds removed.4 guajillo chiles, stems and seeds removed.
3 tablespoons sesame seeds.
One 2-inch piece canela (true Ceylon cinnamon; available in Mexican groceries).mixed tender fresh greens and herbs.
(such as flat-leaf parsley leaves, tarragon leaves, arugula, mizuna, and baby mustard greens).fresh lemon juice or Champagne vinegar.
Clean mushrooms with a brush to remove any dirt or debris.If mushrooms are difficult to clean with a brush without bruising, fill a salad spinner with cold water, add mushrooms to basket, and quickly plunge them into the water, agitating to remove dirt.
(Editor: Ultimate Bicycles)