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Online Class

Mexican Comfort Food: Enchiladas, Tamales & Rellenos

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Master the bold flavors of Mexican comfort food and make every meal a satisfying success!

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Deb Schneider
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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 Deborah’s go-to recipes for tamale pie and layered enchilada casserole -- great for make-ahead meals that are ready to be devoured in a flash.

Lesson Breakdown

1. Fresh Corn Tortillas
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.
2. Sauces & Salsas
3. Meat Fillings
4. Seafood & Vegetable Fillings
5. Chile Rellenos
6. Masa & Tamales
7. Tamale Pie & Enchilada Casserole

Taught by

Deb Schneider
Deb Schneider
Executive chef and partner of SOL Cocina, Deborah Schneider began her culinary adventure 30 years ago in San Diego. Her career has taken her from yachts in the Greek islands to some of the finest restaurants in Southern California, and she’s authored five cookbooks, including Amor y Tacos, The Mexican Slow Cooker and the James Beard Award-nominated Cooking with the Seasons at Rancho La Puerta. Schneider is still chasing the perfect taco, a quest she hopes will never end.

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