Confidently incorporate essential Mexican ingredients into your cooking with help from renowned chef and Mexican cuisine expert Deborah Schneider. Make a lively red enchilada sauce, a fresh ancho chile-puya salsa and delicious salsa verde. Plus, find out how to toast, sauté and purée dried chiles with ease. Next, whip up flavorful fillings such as shredded beef and tender chicken, perfect for enchiladas Suizas, or try your hand at seafood or meatless options, such as shrimp ranchera and corn with roasted chiles. You'll even learn how to choose chiles for sensitive palates. Then, enjoy a lighter take on comfort food with pan-fried chiles stuffed with cheese or beef picadillo, and create easy tortillas and tamales from scratch. Finally, get Deborahs go-to recipes for tamale pie and layered enchilada casserole -- great for make-ahead meals that are ready to be devoured in a flash.
Meet your instructor, chef and cookbook author Deborah Schneider, and dive right into a review of Mexican ingredients, including the wide variety of fresh and dried chiles you can use, from mild to spicy. Then try your hand at making fresh tortillas using dried masa and a tortilla press.
A classic red enchilada sauce, fresh chile salsa and a piquant green salsa (salsa verde) bring the flavors of Mexico to your plate. Deborah shows you how to toast, sauté and purée dried chiles and how to work with tomatillos to create these delicious sauces that form an integral part of later dishes or serve as accompaniment.
Learn how to make shredded beef or chicken fillings for enchiladas, then assemble and bake a big batch of Enchiladas Suizas to please your family or guests.
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