UBC was responsible for bringing in Chef Rossana Ascencio and is also a sponsor for the Market Kitchen. UBC's Continuing Education program offers a variety of evening cooking courses; some of which Chef Rossana Ascencio teaches!
Chef Rossana Ascencio was a very good speaker and teacher and I learned so much about the ingredients and history of Mexico during her demo. She showed us how to make "Chile Relleno con Mole de Avellana" or Stuffed Pablanos Chile with Hazelnut Mole, stuffed with local pork, and flavoured with spices and local hazelnuts and autumn fruits like apples, apricots and plantain. Mole means "sauce" in Mexico.
Mexican chocolate. which is at least 60% cocoa. This mole will incorporate chocolate. Not all mole will include chocolate and depending on the region of Mexico, the mole will be different.
Roasted chile which will be added into the mole. Roasted, veins and seeds removed, soaked in boiling water before adding into mole.
When making the mole, you thicken the sauce by adding blackened corn tortillas. After blending the mole, strain it.
Chef Rossana Ascencio with the finished dish!
Here's the recipe for the Poblano chile and mole:
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