Pasilla chile in the grocery stores around here, and we must accept their internal coding but that is wrong. This is poblano chile obviously. Its dried form is called ancho and the red dried versions are hotter. This persistent misnaming of things by chain groceries contributes to general chile-nomenclature confusion and the Mexican people are too nice to make a fuss about it.
But I'm not.
"Hey señor, este signo es muy estúpido." By way of icebreaker.
The egg mixture has a rounded tablespoon masa harina and that is precooked with double the amount of water then thinned and cooled with heavy cream.
The cooked masa absorbed a lot more cream than I thought it would, it kept absorbing, and absorbing and absorbing and absorbing until I had a bowl of it and it kept absorbing and absorbing and absorbing and I was really hoping it would stop and finally it did. A lot of cream, and only two large eggs, not jumbo eggs as usual. The store was out of those. That is what makes this different, cooked masa harina and cream.
