A full day was spent at the Seasons of my Heart Cooking School in San Lorenzo Cacaotepec, Etla near Oaxaca City. The group divided into teams to prepare six dishes that we all consumed at the end of the day. I signed up for mole making as that has interested me for a long time and I knew it was a complicated recipe. Her kitchen is extraordinary, huge and inviting with endless cooking supplies and a dishwashing person that we kept busy all day.
We began roasting both chilies anchos and chiles guajillos, slices of onion and garlic on a comal (a huge round metal disk above a charcoal fire). Also roasted in this manner were peppercorns, cloves, allspice and cinnamon sticks. A plantain was wrapped in foil and roasted in the coals. The chilies were covered in water and allowed to soak for 30 minutes. Meanwhile in a frying pan we cooked fresh tomato pieces, marjoram and oregano with no oil. A Mexican sandwich roll was cut in slices and browned in olive oil (or lard), the pan wiped clean and raisins and almonds were toasted.
The plantain was peeled and added to the blender with the bread, raising and almonds and mixed with chicken broth. This alone resulted in a very tasty light custard! The chilies/tomato mixture was blended, strained and put in a large pot with 2 tablespoons of lard and cooked for 45 minutes. The onion and ground spices were added, then the plantain mixture and some sesame seeds we had toasted and ground. A lot more broth was added and we continued to stir. Finally chocolate was added and we stirred 30 minutes more.
Obviously I love to cook. This was an exciting experience and the end result of all the dishes created was delicious. A very special craft beer was offered to the mole chefs who had spent much time over a hot flame.