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Event Details
Instructor: Julie Carrion
Rich, complex and satisfying, mole is an integral part of indigenous Mexican cuisine. Discover the variety of ingredients and the basic techniques used to create this selection of traditional favorites:
- Mole Poblano (Classic Dark Puebla Mole)
- Mole Rojo (Red Mole)
- Mole Verde (Green Mole)
Though time consuming and ingredient heavy, they can be frozen like pestos, because in a sense they are the Mexican answer to pestos, with spices, nuts, and rich broths. We will learn techniques to cheat the flavor out of some of the essentials of each recipe if you are short on time. Take some home with you to savor!
When & Where
The Kitchen @ Billings Forge
559 Broad St
Hartford,
CT 06115
Tuesday, January 29, 2013 from 5:30 PM to 7:30 PM (EST)
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