Once everyone has been fortified with breakfast, Chef Susana, assisted by Joe Quintana, executive chef at Rosa Mexicano Lincoln Center, starts class by explaining the qualities of Mexican chocolate. "It has an unexpected grainy texture," she says. "You experience the chocolate on three levels: the front taste on the tip of the tongue, the lingering taste, and the aroma. There’s an earthiness and a bit of almond and spice, which is why it combines so well with savory dishes."

Beef tenderloin is the centerpiece of the cooking demonstration. Chef Susana combines red wine, chocolate, dried porcini mushrooms, and the tiny red chile de arbol (which packs a hot little punch for something so diminutive) into a dark, robust sauce to blanket the tenderloin. Using the "mushroom water" (in which the treasured woodsy-scented porcinis have soaked) adds another level of subtle flavor to the sauce.

Crema de Calabaza (Butternut Squash Soup) with Chocolate-Chipotle Croutons

• 1/2 of a poblano chili, stemmed, seeded, and membranes removed
• 1 orange
• 1 pound butternut squash, peeled, seeded, and cut in 1-inch cubes
• 1 pound white onions, peeled, and cut into 1-inch cubes
• 3 cloves garlic, peeled
• 1-1/2 inches Mexican stick cinnamon or other stick cinnamon, broken
• 2 tablespoons grated piloncillo (Mexican brown sugar) or packed brown sugar
• 1 tablespoon olive oil
• 2 whole allspice
• 1 tablespoon kosher salt
• 1/2 teaspoon whole black peppercorns
• 1 sprig fresh thyme
• 2 cups vegetable stock or broth
• 1 cup milk
• 1/8 teaspoon grated fresh nutmeg
• Kosher salt (optional)
• 1 Recipe Chocolate-Chipotle Croutons
•  Grated Oaxacan or other Mexican chocolate

Preheat oven to 425°F. Place pepper half, cut side down, on foil-lined baking sheet. Roast 20 to 25 minutes or until skin is blistered. Bring foil up around pepper. Let stand 15 minutes. Loosen edges of the skin with a sharp knife; gently pull off skin and discard. Set pepper aside. Reduce oven temperature to 325°.

With vegetable peeler, remove orange peel from half of orange in large strips; squeeze 1/4 cup juice from orange and reserve. In mixing bowl combine orange peel, orange juice, squash, onion, garlic, cinnamon, piloncillo, olive oil, allspice, 1 tablespoon salt, peppercorns and thyme. Place in small roasting pan. Roast, uncovered, 50 to 60 minutes or until squash is tender, stirring twice. Cool slightly; discard orange peel, thyme stem, and cinnamon, if desired.

In blender combine squash mixture, vegetable stock, and roasted poblano; cover; blend until almost smooth. Transfer to large saucepan; add milk. Cook and stir until heated through. Add nutmeg and additional kosher salt, if needed.

To serve, top with croutons and grated chocolate.

Chocolate-Chipotle Croutons: 

Preheat oven to 350°F. Cut 4 ounces purchased brioche bread into 1/2- to 3/4-inch cubes. Place in parchment paper-lined 13x9x2-inch baking pan. Bake, uncovered, 12 minutes, stirring twice. In saucepan melt 3 tablespoons unsalted butter. Stir in 1/8 teaspoon ground chipotle chili pepper and bread cubes; stir to coat. Return to baking pan. Bake 6 minutes more, stirring once. Transfer to large mixing bowl. Gradually sprinkle 2 tablespoons grated Mexican chocolate over croutons, tossing to coat. Makes 2-1/2 cups croutons.

Tamal de Cambray

• 12 dried corn husks (about 8 inches long and 6 inches wide at the top)
• 1/4 cup cooking oil
• 1 small potato, peeled and chopped into 1/4-inch pieces
• 1 small plantain, peeled and chopped into 1/4-inch pieces (about 1 cup)
• 1 tablespoon raisins
• 2 roma tomatoes, chopped into 1/4-inch pieces
• 2 tablespoons capers, drained and finely chopped
• 1 Recipe Mole Sauce (below)
• 1 Recipe Masa (below)
• 2 cups chopped cooked chicken
• 2 hard boiled eggs, peeled and sliced lengthwise (12 slices total)

Soak corn husks in hot water several hours or overnight until soft.
In large skillet heat oil over medium heat. Add diced potato and cook 5 minutes, stirring occasionally. Add plantain and raisins; cook and stir 5 minutes more. Add tomatoes and capers; cook and stir over medium heat until most of liquid is absorbed. Stir in the Mole Sauce; cook and stir over low heat 10 minutes. Remove from heat; set aside.

To assemble each tamale, starting about 1 inch from top edge of husk spread about 2 tablespoons of Masa into rectangle 3-inches wide and 4 inches long. Spoon about 1/4 cup of the mole mixture down center of masa. Top mole with chicken and 1 egg slice. Fold the long edge of husk over filling so it overlaps masa slightly. Roll wrapper around masa mixture. Tie ends with heavy duty kitchen string.

To steam, place tamales on rack in very large skillet or large Dutch oven. Add water to just below rack level; bring to boiling. Cover; steam over medium heat 45 to 60 minutes or until tamale pulls away from wrapper, adding more water as needed.

Masa: 
In medium bowl stir together 1 cup masa harina (corn tortilla flour) with 3/4 cup warm water; let stand 10 minutes. In small mixing bowl beat 1/4 cup shortening or lard with an electric mixer on medium speed 2 minutes or until smooth. Add whipped shortening to masa mixture and mix well by hand. Dissolve 1 teaspoon sea salt in 2 tablespoons chicken stock or broth. Add to masa mixture and stir until well combined. (Mixture should resemble a thick creamy paste.) Makes 1-1/2 cups. Use immediately or wrap in plastic wrap and cover and chill overnight.

Mole Sauce:

• 2 dried ancho peppers
• 1 dried chipotle pepper
• 1 cup challa bread cubes (about 2 ounces)
• 1/4 cup chicken stock or broth
• 1/4 cup chopped onion
• 1 Mexican cinnamon stick
• 1/2 teaspoon snipped fresh thyme
• 1/4 each teaspoon dried marjoram, crushed, and cumin seeds
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons cooking oil
• 1/2 cup chicken stock or broth
• 1-1/2  teaspoons sugar
• 1/2 ounce Oaxacan chocolate or other Mexican chocolate, chopped

Toast dry peppers in dry small skillet over medium heat turning occasionally until aromatic, about 8 minutes. Let cool. Remove stems, seeds, and ribs from peppers (cover hands with disposable plastic gloves or plastic bags). Tear peppers into pieces; place in small bowl. Cover with hot water; soak 30 minutes to soften. Place bread cubes in small bowl. Add 1/4 cup chicken stock; set aside.

Meanwhile, in the small skillet cook onion, cinnamon stick, thyme, marjoram, cumin seeds, black pepper, and garlic in 1 tablespoon hot oil 5 minutes, stirring constantly. Remove from heat and discard cinnamon stick.
Drain peppers, discarding liquid. Place peppers, bread mixture, onion mixture, and 1/2 cup chicken stock in blender or food processor. Cover; blend or process until nearly smooth.

In the small skillet cook pepper mixture in remaining hot oil 5 minutes, stirring constantly. Add sugar and chocolate; continue cooking over low heat until chocolate is melted. Remove from heat. Use immediately or cover and chill up to 1 week.