Our cooking class was amazing! The day started off with preparing the dessert, a kahlua gelatin that after chilling was later served with yogurt and sliced kiwi. Cool and delicious. The main event of the day was creating a wonderful Mole Negro which is traditional for Dia de Los Muertos. It is a time consuming labor of love and so very delicious.
We started with the peppers, many different types, and prepared them for the trip to the Molina. This is where the prepared ingredients: peppers, onions, raisins, almonds, sesame seeds, bread and spices are ground into the mole paste.
Would like to try black mole when you make it in Greensboro!
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