Virtual Mexican Cooking Class
Equipment You’ll Need
Mixing Bowls
Cutting Board
Chef’s Knife
Citrus Juicer (or lime juice)
Vegetable Peeler
Casserole Dish
Medium-sized Pan
Whisk
Shopping List
~2 lbs. white sweet potatoes*
1 head cabbage (red or green)
1 medium red onion
2-3 large carrots
3-4 jalapeno peppers
1 head garlic
1 bunch cilantro
2 limes
1 (6 oz.) can tomato paste
1 (32 oz.) container vegetable broth
1 (7 oz. can) chipotle chiles in adobo sauce
10 (6”) corn tortillas (or 1 bag)
1 (15 oz.) can black beans
Jack cheese (or Mexican blend) (optional)
Olive oil
Honey
Paprika
Salt
Pepper
Apple cider vinegar
Bay leaves
Chili powder
Ground cumin
Granulated garlic
Ground cinnamon
Mexican dried oregano (optional)
Sour Cream (optional)
Pickled jalapeños (optional)
Ingredient Notes:
Sweet potato can be substituted for yams or butternut squash
Optional Prep
*no prep is required for the class, but if you’d like to get ahead, you can do the following tasks -
cut sweet potatoes in half
halve and slice red onion
peel and slice carrots (~1/8” thick)
slice 6 cups of cabbage
slice jalapenos (~1/4” thick)
juice limes
drain and rinse black beans