Learn how to make street tacos and the spicy salsas you crave as you explore the best of Mexican street food with executive chef Deborah Schneider. Learn to dry roast and char ingredients to enhance flavor, and use jalapeño and habanero chilies, avocado and tomatillo to create diverse salsas and hot sauces for every palate. Work with authentic, unexpected ingredients like Coca-Cola, Mexican oregano and epazote as you transform beef and pork into tender carne asada and slow-cooked carnitas, plus two regional-inspired marinades for grilling. For the vegetarian set, learn mouthwatering recipes for chile rajas con crema and oyster mushroom tacos. Wrap it all up with a tasty lesson on homemade tortillas, and bring family and friends together around your dinner table with the incredible flavors of Mexico!
Meet your instructor, cookbook author and chef Deborah Schneider, and make three cooked salsas: roasted tomato and tomatillo, salsa verde and chile de árbol hot sauce.
Turn your attention to three fresh and vibrant salsas that require no cooking: taco-stand avocado sauce, pico de gallo and a zesty onion garnish. Learn which peppers pack the most heat as Deborah leads you through Mexico's most popular chilies.
Master one of the most traditional taco fillings: grilled steak. Deborah will demonstrate how to trim your steak and shares two seasoning techniques: a marinade and a dry rub. Expertly grill your meat to your preferred level of doneness, and prepare the perfect taco as you slice the meat and determine which salsa to use.
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