Mexican Street Food: Tacos & Salsas
Deb Schneider
Class Preview
0:58
- In-depth Instruction; over 128 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Cooked Salsas & Hot Sauce
19:55
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
Master one of the most traditional taco fillings: grilled steak. Deborah will 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.
Learn how to make street tacos and the spicy salsas you crave as you explore the best of Mexican street food with executive chef Deborah Schneider. 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!
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 sheÂ’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.
Bonus materials available after purchase