Mexican Classics Cooking Class (Online)

Class Summary

Learn to prepare our selection of top Mexican classics from scratch with a menu that changes seasonally.

​

Highlights

• Hands-on Cooking | Easy recipes with simple ingredients | Step-by-step guide

​

Class Details

In the first half-hour, we will have a small meet and greet and our Mexican dish in turn overview. In the next hour, we will guide you in preparing the dish step-by-step. Our experience includes practical recipes that you can easily follow at home and cook for your family and friends, and all of our menus are vegan friendly.

​

Cooking Menu

May (Enchiladas and Chilaquiles)

• Red Chilaquiles

• Green Enchiladas

       Vegan and vegetarian options available

​

June (Mexican Rice and Tinga)

• Mexican Rice

• Tinga

       Vegan and vegetarian options available

​

What to bring​​​​

May (Enchiladas and Chilaquiles)

• Ingredients

  • Red Chilaquiles

    • 2 serrano chillies or 1 chillie jalapeño or 4 dry chillies

    • 4 red tomato 

    • 1 garlic clove peeled

    • ½ cup white onion 

    • 1 tablespoon vegetable oil

    • 1 cup vegetable broth or chicken broth or water

    • salt to taste

    • To serve:

      • Totopos (dry fried or baked tortilla pieces)  

      • 3/4 cup chopped onion

      • ½ cup cream 

      • 1/3 cup queso fresco or any shredded cheese

    • Optional:

      • ½ chicken breast (cooked and shredded) 

      • 2 cilantro branches chopped 

  • Green Enchiladas​​

    • 2 serrano chillies or 1 chillie jalapeño or 4 dry chillies

    • 1 pound or ½ kilo green tomatoes 

    • 1 garlic clove 

    • ½ cup white onion 

    • 1 tablespoon vegetable oil

    • 1 cup vegetable broth or chicken broth or water

    • salt to taste

    • Filling: ½ chicken breast (cooked and shredded) or
      soft cheese cut in large thin pieces

    • To serve:​​

      • 6 tortillas

      • ½ cup cream  

      • 1/3 cup queso fresco or any other shredded fresh cheese

      • 3/4 cup chopped onion

      • 2 coriander branches freshly chopped (optional)

• Utensils​​

  • Red Chilaquiles

    • Flat pan or comal and thongs

    • Blender and strainer

    • Medium pot and spoon

  • Green Enchiladas

    • Flat pan or comal and thongs

    • Blender and strainer

    • Medium pot and spoon​​​

 

June (Mexican Rice and Tinga)

• Ingredients

  • Mexican Rice

    • 1 cup white long rice = 180 gr. (ideally measured in a measure cup if not please measure in a large coffee cup)
      Substitutions: Basmati or Jazmin rice
      Not recommended: sushi rice or wild rice

    • 3 red tomatoes = 250 gr.

    • ¼ white onion = 30 gr.

    • 1 garlic clove (peeled) = 5 gr.

    • 2 tablespoons vegetable oil

    • 1 ½ teaspoons salt

    • 2 cups hot water to soak the rice = 500 ml.

    • 2 cups water or vegetable or chicken broth = 500 ml

    • Optional

      • ¼ cup peas = 50 gr.

      • ¼ cup carrots (peeled and small diced) = 50 gr.

      • 1 fresh jalapeño or serrano chile pepper = 30 gr.

      • 1 coriander sprig​

  • Chicken or Carrot Tinga

    • ​1 pound of cooked chicken (shredded) = 500 gr. (ideally breast or thighs) or 6 carrots (peeled, cut in halve and shredded)

    • 3 red tomatoes = 250 gr.

    • ½ white onion = 60 gr (sliced in half moons)

    • 3 garlic cloves = 15 gr. approx.

    • 2 or 3 dry chipotle chillies (soaked in hot water) or 2 or 3 canned dry chipotle chillies or 1 teaspoon paprika + 1 teaspoon chile powder

    • 2 tablespoons vegetable oil

    • Spices

      • 1 teaspoon salt

      • 2 bay leaves

      • ½ teaspoon cumin seeds

      • 1 teaspoon dried oregano

      • 2 whole cloves = ½ teaspoon

      • 4 black whole peppercorns = ½ teaspoon​

    • Optional to serve

      • ​8 tostadas or 8 corn tortillas

      • 1 cup fried beans

      • ½ cup grated fresh white cheese

      • ½ cup of Mexican crema or sour cream

      • 1 sliced avocado

• Utensils

  • Mexican Rice​

    • 1 measuring cup or any large coffee cup

    • 1 bowl

    • 1 strainer

    • 1 cutting board +1 knife

    • 1 blender

    • 1 low pot with lid

    • 1 spatula

    • 1 fork​

  • Tinga​

    • 1 cutting board + 1 knife

    • 1 blender

    • 1 molcajete or small mortar and pestle

    • 1 medium frying pan with lid

    • 1 spatula or spoon​​​​

​

Online Mexican Classics Cooking Class

• Starting times: 10am, 1pm, 4pm, 7pm (Mexico City Time)

• Duration: 1.5 hours

• Availability: Monday through Sunday

• Price: $500 MXN (~$25 USD) per person