Special for Hispanic Heritage Month: a Zoom Mole Masterclass!

As part of our partnership with Casa de la Cultura for Hispanic Heritage Month, we're thrilled to announce a unique opportunity: a Masterclass in Mole!

 

Join us October 16th on Zoom to cook along with a master! Click here for the Zoom

 

Ingredients to make traditional Oaxacan Mole for 10-12 people:

1. Dried Chilies

2. 8 chilhuacle negro chiles *if unavailable, substitute with mulato or pasilla

3. 6 mulato chiles

4. 6 pasilla chiles

5. 4 ancho chiles

6. 2 guajillo chiles

7. 2 dried chipotle chiles

8. Seeds, nuts, and spices

9. Spices

   1. 1 stick of Mexican cinnamon (approx. 5 cm / 2 in)

   2. 6 cloves

   3. 8 whole black peppercorns

   4. A pinch of anise or 1 star anise

   5. 1 tsp dried oregano

   6. A pinch of dried thyme

   7. A pinch of dried marjoram

   8. A pinch of cumin

10. Vegetables and other ingredients

    1. ½ cup sesame seeds

    2. ½ cup peeled almonds

    3. ¼ cup walnuts

    4. ¼ cup peeled peanuts

    5. 2 tbsp pumpkin seeds (unsalted)

    6. 2 tbsp pine nuts (optional, but traditional)

    7. 2 tbsp raisins

    8. 6 ripe tomatoes, roasted

    9. 2 green tomatoes, roasted

    10. 2 plantains (one fried and one for thickening)

    11. 1 corn tortilla, charred or roasted

    12. ½ bolillo or “pan de yema” egg yolk bread (a soft, slightly sweet bread made with egg yolks, traditional in Oaxaca)(toasted or fried)

    13. 1 medium onion, roasted

    14. 6 garlic cloves, roasted

    15. 1 tablet of Oaxacan chocolate (approx. 50 g or 1.7 oz, more if desired)

    16. 4 tbsp lard (or oil)

    17. 4 and ¼ cups of chicken broth (approx., adjust for consistency)

    18. Salt to taste