Chef Contos wants you to learn how to make green and red tortillas along with her favorite sauce. Chiles and rich chocolate make this authentic Oaxaca Mole Negro sauce perfect for topping stewed meats or enchiladas. Oaxaca moles can have over 30 ingredients. Moles come in various flavors and ingredients, with chili peppers as the common factor and definitely varying from region to region. The ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas).
In class everyone will make hand-pressed tortillas and learn how to naturally make them green or red!
Mole Legend - A common legend of its creation takes place at the Convent of Santa Rosa in Puebla early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns panicked because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old bread, nuts, and a little chocolate. They killed an old turkey, cooked it and put the sauce on top; the archbishop loved it. When one of the nuns was asked the name of the dish, she replied, "I made a mole." Mole was the ancient word for mix; now this word mostly refers to the dish, and is rarely used to signify other kinds of mixes in Spanish