Your private online cooking class will start with an introduction from your host, who will also go through all the ingredients and equipment. If there is something you couldn’t find or something you don’t have, don’t fret! This is a very forgiving recipe so we can make substitutions and adapt the flavours to our needs.
“Manchamanteles” mole, meaning “tablecloth stainer” in English, is a fruity sauce that originates from the Mexican states of Puebla and Oaxaca. This versatile sauce can be served over pork loin, chicken, quesadillas, enchiladas or any dish of your choice. You can also make substitutions (which we’ll tell you about!) that will transform your mole into a creation of your own. Feel free to mix it up and try adding new flavors to your mole every time you make it!
As we cook together, you can chat with your host about Mexican culture and cuisine – or, if you’d rather just sit back and watch, that’s no problem! We’ll share the recipe with you afterwards, so that you can make mole whenever you like.
A full ingredients and supplies list will be sent to you via email ahead of the tour. You will need:
- 50-100 grams dried ancho chili peppers
- 50-100 grams dried guajillo chili peppers
- 5-6 Roma or plum tomatoes
- ¼ white onion
- 3 cloves garlic
- 5 whole cloves (optional)
- 3 bananas
- 3 apples
- ¼-½ pineapple
- 2 other seasonal fruits, such as pear or peaches
- ¼ cup vegetable oil
- 2 tbsp sugar
- 1-2 cups water
- 1 tbsp salt
- 1 tsp pepper
- 8-10 corn tortillas
- 200 grams Oaxaca cheese (or Manchego or Mexican blend cheese)
Inclusions: Local English and Spanish-speaking guide
Exclusions: Ingredients and equipment for the cook-along experience.
Confirmation of booking: At the time of booking, you will receive an invitation to the Zoom meeting. Multiple people may participate from one device.
Child Policy: This cooking experience requires the use of a sharp knife and blender. Children under the age of 18 may only participate with the supervision of a parent or guardian.