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For $19.99 you get:
  • 7 HD video lessons with anytime, anywhere access
  • Class materials that include 20 recipes
  • Hours of close-up instruction
  • Answers from Deborah in our virtual classroom
Food & Cooking
  Closed Captioned
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Mexican Street Food: Tacos & Salsas

with Deborah Schneider

What materials are used in this class?

  • Chef’s knife
  • Paring knife
  • 12-inch (30-cm) comal, large cast-iron skillet(s) or cast-iron griddle
  • Hibachi, or small wood grill or cast-iron grill pan
  • 8-inch, 10-inch and 12-inch sauté pans (20-cm, 25-cm and 30-cm pans)
  • 2-quart (2-liter) saucepan
  • 4-quart (4-liter) stockpot or pot
  • 6-quart (5.5-liter) stockpot
  • Stove-to-oven shallow 12-inch (30 cm) casserole with lid or lasagna pan
  • 8-quart (7.5-liter) stockpot (or slow cooker) or deeper dutch oven with lid
  • Aluminum foil
  • Cook’s tongs
  • Heat-proof spatulas
  • Lime squeezer (optional)
  • Bottle opener
  • Box grater
  • Blender
  • Mixing bowls, various sizes
  • Wooden spoon
  • Small woven reed basket (for tortillas) preferably with lid and tortilla warmer
  • Tortilla press
  • Small molcajete or mortar and pestle
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