Mexican Street Food: Tacos & Salsas DVD
- Includes physical DVD only
- 7 Class Sessions
- Total Runtime: 2h 07m
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!
NOTE: Any PDF materials associated with this class are not provided with the DVD-only purchase. You must have streaming access to download those materials. To purchase the combination DVD + Streaming form of this class, click here.
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.
Fresh Salsas (16:42)
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.
Grilled Meats (18:07)
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.
Pulled Chicken & Carnitas (14:44)
Focus on slow cooking as you make these two street-food staples. First, find out what cut of meat works best to make fall-apart chicken tacos and then learn Deborah’s secret ingredient behind her succulent carnitas.
Vegetables & Cheese (19:49)
Take a tour of the cheeses found in Mexican cooking and then make two delicious vegetarian dishes: poblano chile rajas con crema and an oyster mushroom taco. You’ll master the art of roasting and cleaning chilies as well as learn how to cook mushrooms so that they are perfectly sautéed.
Making Tortillas from Masa Dough (18:19)
What’s a taco without the tortilla? Showcase your fillings as you make soft corn tortillas from scratch. Deborah demonstrates how to make the dough and cook it to perfection.
Bonus Lesson: Gorditas & Elote (20:07)
Branch out as you make gorditas, a delectable stuffed taco, and elote, grilled corn on the cob seasoned with butter, Cotija cheese, ground chilies and lime mayonnaise.
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.
Your class DVD will be shipped in the mail using the address you provide at checkout. You will not have streaming access to this class in your Craftsy Account unless you purchase(d) it separately. If you’d like to own this class in BOTH on-demand streaming form and DVD, we recommend you purchase that combination item on Craftsy.com.
Will the companion materials come with my DVD class?
Any downloadable class PDF materials are not included on the DVD, so you will not have access to those materials. While the video instruction on your DVD is complete, you must have streaming access to download the PDF materials associated with the class. You can purchase streaming access or a combination DVD + Streaming access on Craftsy.com.
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