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The Mexican Kitchen: Stews and Moles

Enjoy the rich spicy flavors of classic, slow-cooked Mexican favorites, as Ana Jackson demonstrates how to make mole de almendra (almond mole); birria de res, a spicy beef stew made with dried chiles that can be served in tacos or on its own; and slow-cooker pork and green chile stew.

Code:19F8603044QA
Dates:October 24, 2019 Check for other dates
Meets:Th : 6:30 PM - 9:30 PM
Hours:3.00
Location:Downtown Co-op Connections Building
Instructor:Ana Dominguez Jackson
Fee:$45

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

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