Advanced Mexican Street Tacos Cooking Class (Online)

Class Summary

Our online experience offers a unique opportunity to submerge yourself in the authentic Mexican street food culture with a step-by-step taco cooking class!

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Highlights

• Hands-on Cooking | Advanced Taco Recipes | Step-by-step guide

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Class Details

Learn to cook a true Mexican street taco from scratch and all its parts. In the first half-hour, we will have a small meet and greet and our Mexican taco recipe overview. In the next hour, we will guide you in preparing a traditional Mexican Street Taco. Our experience includes practical recipes that you can easily follow at home and cook for your family and friends.

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Cooking Menu​

November (Taco al Pastor)

• Pastor (filling)

• Mango sauce

• Hand-made corn tortillas

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December (Fish Tacos)

• Fish Taco (filling)

• Pico de gallo sauce

• Coleslaw

• Hand-made flour tortillas

*Vegan and vegetarian options available

 

What to bring

November (Taco al Pastor)

• Ingredients (Yields: 8 tacos approx. size 6” width)

  • Taco al Pastor (Taco Filling)

    • 1-pound leg pork or chicken chopped in thin slices [Alternative: 2 or 3 carrots peeled and finely grated beforehand]

    • 1/2 white onion chopped in dices

    • 1/2 cup pineapple chopped in dices

    • 2 tablespoons vegetable oil

    • Salt and black pepper to taste

  • Adobo (Marinade)​

    • 2 dried guajillo chiles or any other dried chile​

    • 1 dried ancho chile or any other dried chile

    • 1 tablespoon achiote paste or 1 tablespoon paprika

    • 1 garlic clove peeled

    • 1 teaspoon ground oregano

    • 1 teaspoon coarse salt

    • 1/2 teaspoon ground cumin

    • 1/2 cup water where we will soak the chilies

    • 1/8 cup white or apple cider vinegar

  • To Serve

    • 1/2 cup white onion chopped in dices​

    • 1/2 cup fresh cilantro leaves chopped

    • 3/4 cup pineapple chopped in dices

    • 2 green limes cut in wedges

  • Mango Salsa (Yields approx. 1 cup)​

    • 3/4 cup mango (just the pulp) fresh or canned [Alternative: 3/4 cup pineapple diced]

    • 1/8 white onion

    • 1 garlic clove peeled

    • 1 fresh chile pepper (1 or 2 serrano chile peppers or 1 jalapeno chile pepper)

    • Salt to taste

  • Corn Tortillas​ (Yields 8 tacos approx. size 6" width)

    • 1 cup nixtamalized corn flour​

    • 3/4 cup warm water = 180 ml approx.

    • 1 teaspoon salt

    • *About Flour: we will use nixtamalized corn flour (e.g. Maseca), which means that it has been previously cooked with limestone. Just 100% corn four is not suitable to create tortillas. [Alternative: 1 cup all-purpose flour + 1 1/2 tablespoon of oil] Please review flour expiration date

• Utensils​​

  • Taco​

    • 1 cutting board + 1 knife + 1 mortar & pestle​

    • 1 mortar and pestle + 1 spatula

    • 1 blender + 1 bowl

    • 1 fry pan with lid

  • Salsa Utensils​

    • 1 cutting board + 1 knife + 1 fork + 1 scissors​

    • 1 blender + 1 spatula + 1 small bowl to serve

  • Tortilla​

    • 1 bowl, 1 tortilla press or rolling pin, two thin plastics​

    • 1 flat pan, 1 kitchen towel to keep them warm

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December (Fish Tacos)

• Ingredients (Yields: 8 tacos approx. size 6” width)

  • Fish

    • 1/2 pound or 225 grams white firm fish cut into 1-inch pieces by 4 inches length [Vegan alternative: large zucchinis cut in large pieces]

    • 2 cups vegetable oil

    • 1 green lime (only the juice)

    • Salt and black pepper to taste

    • 1/2 cup all-purpose flour

    • 2 green limes cut in three wedges

  • Fish Batter​

    • 1 cup all-purpose flour

    • 1 cup cold mineral water or your favorite beer

    • 1 teaspoon salt

    • 1/4 teaspoon black pepper (optional)

    • 1/4 teaspoon paprika powder (optional)

  • Pico de Gallo

    • 1 red roma tomato (chopped without seeds)

    • 1/4 cup white onion small diced

    • 1/2 avocado chopped in small cubes

    • 1 green chile jalapeno or serrano diced (keep veins and seeds to add spicy flavor)

    • 1/8 cup coriander leaves chopped

    • 1 tablespoon olive oil

    • 1 green lime (only the juice)

    • Salt and black pepper to taste

  • Coleslaw [Alternative: jicama]​

    • 100 grams purple cabbage finely shredded​

    • 2 tablespoons mayonnaise

    • 2 tablespoons fresh lime juice

    • 1 teaspoon honey

    • 1 chipotle in adobo (canned) diced (keep veins and seeds to add spicy flavor) or chile flakes or chile powder or 1 fresh chile jalapeno or serrano diced (keep veins and seeds to add a spicy flavor)

    • 3 pinches of oregano (optional)

    • Salt and black pepper to taste

  • Flour Tortillas​

    • 1 cup general all-purpose flour *

    • 1 + 1/2 tablespoon vegetable oil [Alternative: pork

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Online Mexican Street Tacos Cooking Class

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

• Duration: 1.75 hours

• Availability: Monday through Sunday

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