Mexican Cooking Class: Recipes galore!


So, as I stated last week, I did a Mexican cooking class over the weekend at Cafe Azteca. The guy who opened the restaurant is actually from Mexico. He moved here because his wife is Irish. We learned how to make fresh corn tortillas, sopes, quesadillas, pico de gallo salso, and guacamole.

The Entire Cooking Class

I was so excited my friend Milo was able to do the cooking class with me! We both like cooking a lot, however, she is a MUCH better cook than I, ha ha.

First, we started with the pico de gallo (see recipe below). The owner said the amounts you put in it vary on how you like it to taste. The pico de gallo is supposed to represent the mexican flag with the red (tomatoes), white (onion), and green (chilli). Pico de gallo is also the base for all salsas. The difference salsas change in taste based on which type of chilli you add, then you cook it and blend it all together, where is pico de gallo is completely raw.

Pico De Gallo

  • 2 tomatoes chopped
  • 1/4 onion, chopped
  • 1 garlic clove, chopped,
  • 1 fresh green green chilli, chopped
  • 2 tsp of fresh chopped coriander
  • Lime juice of 1/4 of a lime
  • salt to taste

Next, we made guacamole. It’s super easy! You take the Pico De Gallo recipe, then just add an extra 1/4 slice of lime juice, and 1/2 an avocado… that’s it! 🙂

Guacamole 

  • Pico De Gallo recipe
  • 1/4 slice lime juice
  • 1/2 avocado

Then for salsa…

Salsa

  • Base: tomato, onion, garlic, coriander, and salt (pico de gallo)
  • Then choose 1 or more of the following chillies (chopped): Pasilla, Guajillo, Cascabel, Morita, Ancho, or Mulato
  • cook either in the oven or on the stove top, then once cooked, blend togehter.

Then we moved on to the corn tortillas…

Corn Tortillas

  • 2 cups of corn flour (maize)
  • 1.25 cups of cold water (add slowly) – see note below
  • Knead until there is no residue
  • Roll into tube-shaped roll approximately 2 inches thick
  • Cut into 6 equally sized pieces
  • Press into a tortilla shape
  • Cook on skillet – see detailed instructions below

When making the dough, you have to add the water slowly. The important thing isn’t necessarily to add exactly 1.25 cups of water, but to get the right consistency. When you knead the dough, there should be NO residue in your bowl. Also, you know it’s ready when after you roll it into a ball, when you push your finger into the dough and the dough doesn’t crack. The dough also shouldn’t bounce back. Nice thing about this recipe? It’s gluten free! Once you’ve made your dough, you roll it out into a tube shape then cut into 6 approximately equally sized pieces. Then, you’ll press the piece flat using something like a old college textbook, or cutting board. BUT, before you press it down, it’s best to place some sort of plastic on each side of it so it doesn’t stick to whatever you’re using to flatten it (i.e. a square piece cut out of a plastic trash bag). Once it’s pressed, place it on an already hot non-stick skillet (it does not need to be greased). Let it sit for about 10 seconds. You know it’s ready to flip when you can easily drag it across the skillet. Flip it over again and let it sit for about 10-15 seconds. Little blisters will pop up when you cook it, use a wooden spoon to pop them as this happens. You know the tortilla is done when the entire thing inflates (or looks like a corn tortilla you’d buy at the store).

Making Corn Tortillas

Anyway, it was loads and fun, and SUPER tasty!

I also cooked some AWESOME food tonight, but I don’t want to overload you all with recipes today. After all, this isn’t SUPPOSED to be a cooking blog, ha ha.

I other news, we just found out our other American friend here who works with Toby is moving to Zurich, Switzerland. He took a job there with another company so soon we’ll be losing one of our American friends 😦 . He did say for his going away party he wants a mexican fiesta, so maybe I’ll have to bust out some of my recipes I’ve learned! ha ha. In addition to this, my American friend, Jenny, is back in the states for a few weeks visiting friends and family, so I’m having American friends withdrawal… ha ha.

Also, since Toby has been working so much lately, we’ve decided to pick something to do each weekend that’s a little “touristy” and go check it out, because he hasn’t seen hardly any of the city.

Sorry my blog has been getting a bit “cooky/foody” lately. Is there any information about the differences in living you guys are interested in reading about? Let me know and I’ll write a blog post about it!! 🙂 Here in a few weeks I’m hoping to draft up a post looking back on the past few months since our big move! Hope everyone is having a great week!!

Tootles!

PS – 12 days till vacation!! WOOHOO

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