We had two appetizers or ‘antojitos’ from the Central Region of Mexico. The first was ‘Chalupitas de pollo poblanos con dos salsas’.
Chalupitas plated
The second was Chiles capones, which were served on a creamy tomato salsa and drizzled with cream. I have never had anything quite like them before, and they were my favourite dish of this third Mexican cooking class featuring the cuisine of this region.
Chiles Capones
Main Course: Bistec con Nopales, Chorizo y Frijoles
The heart of meal from the heart of Mexico was Steak with Nopales, Chorizo and Black Beans or Bistec con Nopales, Chorizo y Frijoles.
Bistec y Frijoles
Dessert: Tamales de dulce
Initially, we started the class by preparing the dessert, tamales de dulce (sweet tamales), as these treats had the longest prep time. Although I knew about savory tamales, the sweet versions were a delightful surprise. A gooey mixture of masa (corn dough), butter, sugar, pink food colouring known as ‘rosa mexicana‘, cinnamon-infused water, baking powder and raisins were steamed inside corn husks, resulting in a delicately sweet dessert.
