Chocolate and Anise Champurrado Tart

Today I taught my first cooking class to a bunch of my cousin's friends up in Chappaqua, New York. I taught them how to make our Arugula Salad with Squash and Pomegranate, Market Fish in Orange Chile Sauce, and our Champurrado Tart. The last two recipes are both from our Oaxacan Guelaguetza episode from the Summer of 2007.

I was happy with the way everything turned out. The Orange Chile sauce made with Ancho and Guajillo chiles is a very versatile sauce that is easy to make and can be paired with almost everything, from sauteed fish to grilled chicken. I was happy to show them how easy working with Mexican chiles is, and how much depth and flavor they add to the dish. They all went home with a bag of the spices and chiles they would need to make the dish again.

The Champurrado Tart is always a hit- who can resist dark chocolate and anise? I can't, and I know that Emma certainly can't either. The crust for the tart is so delicious, because it has a little bit of Maseca Masa Harina, which is what is used to make some tortillas.

The day was great, and I was so happy to teach people one-on-one some of our favorite recipes!

Don't forget to check out my new blog: Sophia Cooks Mexican.