2. José Guadalupe Posada
Me llamo es José Guadalupes Posada
Soy de Aguascalientes, Mexico.
Escribí algunos libros y dibujaste muchas fotos.
Mí fotos son calaveras.
Soy mexicano
3. Accomplishments
José Guadalupe Posada was a Mexican illustrator who was
known for his sarcastic drawings of skulls or calaveras. His pictures
were not widely recognized until after his dead in 1913, so he was not
recognized until 1920. His pictures were associated with Día de los
Muertos. At the age of 19, he got his first job as a political cartoonist
for El Jicote, a local newspaper in Auguascaliente. Unfortunately, the
paper was reportedly shut down after eleven issues because one of his
drawings offended Porifio Díaz, a powerful dictator in Mexico. He
drew many political cartoons which made him creditable for educating
the public about the injustices of the current politics,therefore; he was
also credited in contributing to the Mexican Revolution.
6. Picture with Caption Layout
Soy José Guadalupe Posada. Me gusta dibujando.
Me gusta hablar de política. No me gusta Porifio Díaz.
No me gusta malos políticos. Tengo seís hermanos y
no hermanas. Soy corto con pelo negro. No soy negro,
pero tengo más oscuro que blanco. Mí amigo es
Trinidad Pedrozo. No tengo algùn gatos o peros.
Tengo uno niño, pero no con mi esposa.
8. Mole Pollo
Mole Sauce:
• 1 can(s) (14 1/2-ounce) diced tomatoes
• 1 can(s) (4-ounce) chopped mild green chiles
• 1/2 cup(s) whole blanched almonds
• 1/2 small onion, cut into chunks
• 1 small garlic clove
• 1 tablespoon(s) chili powder
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground coriander
• 1 teaspoon(s) salt
• 3/4 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) sugar
Chicken:
• 1 tablespoon(s) olive oil
• 3 pound(s) bone-in chicken parts such as thighs, drumsticks, and/or breast halves, skin removed
• 1/2 ounce(s) unsweetened chocolate, chopped
• 2 tablespoon(s) chopped fresh cilantro
Directions
1. Prepare Mole Sauce: In blender at high speed or in food processor with knife blade attached, blend all sauce ingredients until smooth.
2. In nonstick 12-inch skillet over medium-high heat, heat olive oil. Add chicken and cook until golden; remove to plate.
3. To skillet, add Mole Sauce, chopped chocolate, and 1/4 cup water; cook, stirring, until chocolate melts. Return chicken to skillet; heat to
boiling. Reduce heat to low; cover and simmer 30 to 35 minutes until juices run clear when chicken is pierced with tip of knife. Sprinkle
with cilantro to serve.
