Mexican Online Workshop #2
Learn to make vegetarian black bean tostadas topped with tangy crema and spicy salsa roja, along with zesty esquites (flavorful corn kernels in broth topped with lime, mayo, cotija cheese, and chili powder) on the side!
|$60 per device (laptop/tablet/etc)|
Since Angie can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Angie will guide you through making several of Angie's vegetarian family recipes. You'll start building your tostadas from the ground up by deep-frying corn tortillas. Then you'll learn how to make a tasty pot of blended black beans - no pre-soaking required! Next, Angie will show you how to make a duo of tasty toppings - a beautiful salsa roja and a smooth, tart crema. All will be assembled with shredded lettuce, sliced avocado, and grated queso blanco. Finally, you'll prepare esquites (corn kernels in broth cooked with onions and herbs, served in a cup and topped with lime juice, mayo, cotija cheese, and cayenne pepper). This meal can easily be made vegan.
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
1 pound dried black beans
2 heads garlic
2 medium white onions
2 large plum tomatoes or 4-6 small plum tomatoes (9 oz)
4 large jalapeño chiles
6 large ears corn, husks removed (or 3-4 15 oz. cans of corn)
1 cup fresh epazote or cilantro sprigs
½ head iceberg lettuce
1 large avocado
10 corn tortillas
6 tablespoons whole milk
8 ounces sour cream
2 tablespoons butter (salted or unsalted)
grated queso blanco cheese
4-6 tablespoons grated cotija cheese
8-12 tablespoons mayonnaise
sunflower oil, for frying
Cayenne pepper powder
I felt very comfortable in Angie's home, and she was very welcoming. I truly believed her when she said we were welcome back any time. She was also a great cooking teacher! Explaining each part, and adding various facts and tidbits as the night went on. It was evident how much she equated food and love. And everything tasted AMAAAAAAAAZIIIINNNGGGG.”