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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!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.




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