Guest chef Scarleth Aguilar, from Siete Family Foods, is here to show how to make Mexican weeknight mole and more from "The Siete Table."
DurationJoin Scarleth Aguilar from Siete Family Foods for a class where you’ll be transported to Mexico without ever leaving home. First, if the idea of making Mexican mole at home intimidates you, you’re not alone: it can require dozens of ingredients and many hours to make.
The recipe from their new cookbook, "The Siete Table," however, is designed for the weeknight cook, capturing the fragrant aromas and rich flavor of mole in much less time.
We’ll pair our mole with chicken, but the sauce—and the techniques you’ll learn in class—can easily be applied to many other proteins. Then, you’ll get familiar with Mexican escabeche, a bit of culinary magic that defies categorization: is it a snack? A condiment? A side dish?
The answer to all of those questions is yes. The combination of vinegar, sugar and plenty of spices transforms even humble ingredients—like onions, chilies and carrots—into the quick-pickled veggies of your dreams. When you plate up your escabeche alongside your chicken robed in homemade mole sauce, you just might forget that you’re not in Mexico.
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