Today was day 3, the final day of the cooking class. After not such a great day yesterday I was a little apprehensive about what today would bring but the items on the menu were much more to my taste. No frying today! Yeah! Yesterday we made tamales which were steamed for 4 hours this morning.
We started out making the rice with the salsa verde crude we made on day 1. I loved this - the tomatillos gave it a very fresh taste. Topped with avocado and boiled egg
Next one of the ladies made the meatballs and the instructor made the chipolte sauce for Albondigas en chipolte. The meatballs had a chunk of boiled egg inside (what is it with boiled eggs??) The sauce was nice but I didn't really like the meatballs that much as they weren't seasoned at all and the egg was weird to me.
Next the assistant made Timbal Azteca - a layered dish with maize tortillas, mole sauce, chicken, cream, raisins, acitron (a sweet cactus product, liked candied peel you would use in fruit cake) and cheese
Ready to go into the oven
While the timbale was in the oven we made Pescado ala Veracruzana, using the salsa ranchero from day 1 and adding some yellow carribe, olives and red peppers. This was my favorite dish and I had seconds :)
tamele, rice, meatball and fish
While we were eating he showed us how to make cochinita pibil - pork in a spicy red (achiote) sauce wrapped in banana leaves and cooked in the oven for about 40 minutes
Ready to be chopped up and eaten in tortillas with red onions and chiltepin soaked in white vinegar and water
With 2 dishes being cooked in the oven it allowed for more time to make dishes today. I actually ate my fill today as I liked the food. I will definitely try to make the fish at home and maybe even the pork dish.
Yesterday I felt this class was a waste of time and money but after today I feel a lot better about it. If all 3 days had been like today it would have been so much better.