1 Hour Salvadoran
Class Zoom Link
https://us02web.zoom.us/j/9726130332
Equipment You’ll Need
large mixing bowl
medium or large sized heat proof bowl (ideally a glass bowl)
frying pan
measuring cups
measuring spoons
chefs knife
cutting board
Grocery List
1 (8-12 oz.) bag of cabbage coleslaw mix, or 1/4 head of cabbage* (see note below)
1-2 medium carrots
1-2 jalapeno peppers (optional)
cup cider vinegar (~3/4 cup)
dried oregano
1 (15.5 oz.) can black beans
shredded Monterey Jack cheese (~2-3 cups)
masa harina (3 cups)
1 (6-8 oz.) can tomato sauce
vegetable oil, for frying
Ingredient Notes
Jalapenos are optional. If you’re heat sensitive, you can skip them.
A bag of coleslaw mix will make the class simpler, but you will likely end up with a little extra coleslaw mix leftover if you can’t find a small bag.
Ideally, you’ll want about 3 cups of sliced cabbage for the class, and if you can only find a 16 oz. bag of slaw, you will have extra.
You can also slice your own cabbage, but you will end up with leftover cabbage this way as well. The choice is yours! You can always make extra slaw
Make sure you’re using a cabbage based coleslaw mix, and not a broccoli slaw, or anything like that
Optional Prep
*no prep is required for the class, but for a smoother class experience, I highly recommend you do the following prior to the class:
Grate 1-2 carrots
Thinly slice ~3 cups of cabbage (if using a head of cabbage instead of coleslaw mix)
Drain and rinse can of black beans
Thinly slice jalapenos
*be careful not to handle the inside of the jalapenos too much, because the heat can transfer to your hands. Use gloves if you have them, or just avoid the insides of the peppers as much as possible