Mexican Classics Cooking Class (Online)

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Mexican Classics

Monday through Sunday

10am, 1pm, 4pm, 7pm (Mexico City Time)

Learn to prepare our top selection of Mexican Classics dishes with a seasonal menu.

Price:

$500 MXN

~$25 USD

To book it as private use this link

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

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