Soaking the Chilies
After toasting the chilies on the Comal, they have to be soaked in boiling water for 20 minutes to soften them.
Rancho Aurora, Oaxaca, Mexico
In this year's trip to Oaxaca we wanted to dig deeper into the art of cooking Oaxacan style. Specifically, I love the Oaxacan Moles of which there are purportedly seven (I actually think there are more), and I wanted to get some more hands on experience making mole dishes. So we booked a day at Susana Trilling's Cooking school. The morning was a trip through the local market to buy food and the afternoon was cooking our menu for dinner that evening. It was an amazing experience and I recommend it highly.
Many of the recipes here can be found in Susana's book Seasons Of My Heart