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Toasting the Dried Chilies on the Comal | by Waywuwei
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Toasting the Dried Chilies on the Comal

The Mole Coloradito uses two types of dried chilies: Guajillo and Ancho chilies. Toasting brings out the flavor of the chilies. The chilies are slit open first and the stems, seeds and veins are removed. The Comal is the traditional type of Comal made of barra (red unglazed clay), set over a specially built round fire place with a place underneath to build a charcoal fire. This was placed in an open air out building to keep the heat out of the kitchen.


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

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Taken on February 17, 2010