It's actually a good recipe. Authentic. Maybe the Aztecs didn't use tomatoes and cilantro, but the Mexicans of the last half century do.
No peas, no sour cream, no mayo.

Yep, and I'm off to snag some pollo con mole from this little dive I know :)

But do you have actual experience with Mexican food in Texas and Mexico? I've had plenty of both. You can get authentic Mexican cuisine in Texas, from interior fine-dining styles, Mayan-influenced Yucatan dishes, to peasant food prepared by someone's abuelita.

Yeah, but tomatoes too — plum types without a lot of seeds. And maybe cilantro. That's the authentic border stuff.

Step one, grow up in Mexico, or Texas, New Mexico, Arizona, or California. But most especially not in Illinois.

The narcissistic opportunist finally figured out that rednecks don't buy Yeezy fashions. What a brick.