Virtual Mexican Class #4
Zoom Link
https://us02web.zoom.us/j/9726130332
*Please note, this class is set to serve ~4 people
Equipment You’ll Need
oven-safe baking dish
baking sheet
measuring spoons
measuring cups
cutting board
chefs knife
Ingredients
1 small white onion
8 medium carrots (roughly the size of hot dogs!)
3 medium tomatillos
6-8 cloves garlic
1 bunch fresh cilantro
2 large avocados
2 limes (or prepared lime juice)
1 bulb jicama (~1 lb.)
2 small tomatoes
olive oil
tomato paste or ketchup (optional, but recommended)
soy sauce
garlic powder
paprika
Tajin seasoning or chili powder
8 hot dog buns
1 (15 oz.) can pinto beans
tortilla chips to dip into the guac (optional)
pickled jalapeños (often sold in stores as "nacho jalapenos" (optional but recommended)
hot sauce (optional)
Ingredient Notes
Tajin is a common Mexican seasoning blend, but it’s not likely to be sold at every store. Chili powder will work fine in its place.
I would highly recommend the pickled jalapenos, but if you’re not a fan of jalapenos, feel free to skip them!
If you want to go gluten-free, you can skip the hot dog buns, and make a plate of everything, and the recipe will still taste great. You can use tortillas as well to make them into tacos, but I would personally recommend the hot dog buns.
Tomatillos are small green tomatoes with a papery outer layer that you remove before using.
Optional Prep
*No prep is required for this class, but if you’d like to get ahead, you can do the following -
Peel the carrots
Peel the jicama
Juice 1 lime
Chop the onion
Rinse cilantro