Old Fashioned Back In The Day Sugar Coated Walnuts Recipe Puebla’s Mesones Sacristia Cooking School & Mole Recipe

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Puebla’s Mesones Sacristia Cooking School & Mole Recipe

Puebla is often referred to as the gastronomic capital of Mexico by many Mexicans. As a result, it was a first experience for me. Its cuisine is the result of a strong culinary heritage, a variety of spices and delicious snacks and desserts.

Mole is one of the most important dishes of the state and has become famous all over the world. My very favorite is chiles en nogada (stuffed peppers smothered in coconut sauce), which is usually prepared between June and September. The legend that accompanies this dish is that the monks created it to honor General Agustin de lturbide by mixing local and mestizo ingredients, such as chili peppers, castilla nuts and pine nuts. Experiencing this dish is worth the trip to Puebla.

Other Puebla dishes you might want to try are gorditas, chalupas, el pipian and maguey worms. Plus, they have a colorful selection of pastries, sweets, and bakeries and a street dedicated to them, including candy stores. Some popular desserts include tortitas de Santa Clara; jamocillos de mazapan and goat’s milk; and those of vanilla, pineapple and coconut.

My understanding was that Oaxaca was “home” to the original Mole. Although Oaxaca has seven different varieties including “mole negro”, Puebla’s is different and claims to have the first mole kitchen in one of its museums and is famous for its varieties of mole.

I find the history of moles and materials interesting. I had seen some women making it in Oaxaca a few years ago and volunteered to attend a cooking school offered by Mesones Sacristia in Puebla and learn how to make mole.

I have attended many cooking schools, classes, demonstrations, etc. and Executive Chef Alonso Hernández conducts small hands-on classes with ease and comfort. He has excellent English, a wonderful sense of humor, and is an excellent teacher. It takes great pride to understand and learn Mexican food. There is also a translation to explain the details as you learn the most traditional Pueblan and Mexican dishes. You will also learn about many types of chiles using pre-Hispanic and home-made cooking techniques in Mexico. The aim of the school is to share the secrets of cooking and make the participants have a good time.

Our class started with a walk from the hotel to the market to buy ingredients for our mole. As we sampled Mulato chilies, Ancho chilies, and Pasilla chilies, Chef Alonso explained the variety of chilies and the level of capsaicin that heats them.

The market was full of all new products. I couldn’t resist, I bought a cinnamon stick that was 1 ½ inches in diameter and about 14 inches long. I have never seen cinnamon so big and fragrant. It did wonders for my bag.

The chef wanted us to try a fresh sandwich from the market. I shared one and my half was great. The number of sandwiches at this new counter is amazing.

After we fished out our groceries, we headed back to the hotel kitchen for our lesson.

If I had more time in Puebla, I would go back to the market and spend a few hours. It was interesting.

Ingredients for Mole:

o 3 pieces Mulato chile

o 3 pieces Ancho chile

o 3 pieces of Pasilla chili

o 500 g of tomatoes

o 200 grams of onion

o 2 cloves

o 2 pieces of Ibarra Chocolate (dark)

o 1 tortilla

o 100 g of sugar

o 100 g of salt

o 100 grams of powdered chicken

o 5 cups of water

o 1 bird

Serve with chicken or turkey

In the kitchen we put down the latex gloves, removed the stems and seeds of the mulato, ancho and pasilla flowers. Then we fried them until they got a crispy texture.

Then we roasted tomatoes, onions and garlic on the komal (grill).

We boiled the chives and vegetables in water until the chiles were soft, which took about 10 minutes.

We put all the boiled ingredients together with their flavor and make the sauce.

The next step was to cut the dough and cut it lengthwise into quarters. Then we fried them until golden brown.

We roasted the tortilla directly on the fire until it was black and crispy on both sides.

Much to my surprise, we put the charred, shredded tortilla and 1 cup of water in a blender to blend and then puree.

Then we mixed the peppers and vegetables (2 parts) and covered with a towel to let the steam in.

Cook the vegetable sauce in the broth and let it melt.

Add the vegetable/tortilla sauce and let it boil for a few more minutes.

Add the chocolate.

Season to taste with (about 1 teaspoon) salt, sugar, and chicken stock. Bake for 45 minutes.

The sauce will keep in the refrigerator for 3 or 4 days.

I was surprised to discover prices under $100 for a three-day course with three three-hour cooking classes and three delicious recipes. The instruction includes participation and natural tasting.

They also offer a seven-day, six-night course with six overnight stays at one of the lovely Mesones Sacristia properties and a fifteen-hour Basic Mexican Cooking course in English or Spanish. Your breakfasts are included as well as dinners at various restaurants in Puebla. You will also have a guided tour and other treatments.

Meson Sacristia de la Compania and Meson Sacristia de Capuchinas are small, traditional hotels that are part of Hotels con Angel, belonging to Mexico’s Boutique Hotels Group. They all offer a small number of rooms in historic buildings with unique architecture. They are located in three-century-old residences that have been renovated and renovated for the comfort and convenience of guests in the historic and attractive state of Puebla, Mexico.

Experiencing this school, as well as Puebla itself, will be a memorable experience. I hope to return one day and take Norm or Brenda with me to see all the city has to offer. Good food is only a small part of this culturally rich area. Like all other places I have had the opportunity to visit, it is the warmth of the people that will bring one back to Puebla.

It is also known as the City of Angels and a World Heritage Site with more than 5,000 colonial buildings, most of which were built in the 16th century. Puebla is known for its crafts, including Talavera pokers, figurines, bark paper paintings, and onyx and marble sculptures. Along with many other beautiful crafts, traditional markets and beautiful plazas are where you will find artisans selling their products.

Puebla, the 5th largest city in Mexico is reached. I flew into Mexico City and took a 90 minute bus (modern Mercedes) from the airport and arrived comfortably.

For more information on the cooking school email: sacristia@mesones-sacristia.com.

You may reproduce parts or all of this article as long as the author is credited.

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