Mexico—Chiles for Every Palate
Lecture no. 3 from the course: The Everyday Gourmet: Essential Secrets of Spices in Cooking
Taught by Professor Bill Briwa | 33 min | Categories: The Great Courses Plus Online Food & Wine Courses
First, explore the differences between common chiles such as jalapenos, guajillos, and poblanos—and how each can add a unique (and spicy) twist to Mexican dishes. Then, follow the step-by-step process of making the perfect molé that incorporates roasted chiles and spices ranging from Mexican oregano to chocolate.