Healthy Mexican Part 2
Class Replay
Equipment You’ll Need
Large skillet
Blender (or stick blender)
Aluminum foil
Mixing bowls
Measuring spoons
Measuring cups
Chefs knife
Cutting board
Vegetable peeler
Grocery List
1 small white onion
1 small red onion
1 small head green cabbage
1 head romaine lettuce
1 lb. carrots
3 limes (or lime juice)
1-2 large lemons (or lemon juice)
1-2 avocados (or prepared guacamole)
1 bunch cilantro
1 head garlic
1 (15.5) oz. fire-roasted diced tomatoes
1 (7 oz.) can chipotle chiles in adobo sauce
1 (15 oz.) can black beans (optional)
Olive oil
Corn tortillas
Raisins
Tahini
Dijon mustard
Ground cumin
Chili powder
Tortilla chips (optional, for dipping in salsa)
Worcestershire sauce (optional)
Pumpkin seeds (also known as pepitas) (optional)
Cotija or Parmesan cheese (optional, see note below)
Ancho dried chiles* (optional, see note below)
Guajillo dried chiles* (optional, see note below)
Ingredient Notes
Many of these ingredients are not entirely necessary to the recipes, and are used in small quantities. The recipes will be better with the ingredients, but there is no need to stress if you can’t find something.
Pumpkin seeds, Dijon mustard, Worcestershire sauce, cheese, raisins, and dried chiles can all be omitted from the recipes.
You will not need a full can of chipotle chiles, so if you were in class last week and still have some leftover, there is no need to buy another can, just use what you have.
I’ve often heard of people having issues finding tahini. This may be in an ethnic section of a store, or sometimes near the nut butter section (tahini is sesame seed butter). In my local sprouts, it is next to the peanut butter.
Cotija is a hard Mexican cheese, and is often considered a Mexican style Parmesan. It works wonderfully in the Mexi-Caesar salad, and can be found at all Mexican grocery stores, but will probably not be found at any standard supermarkets. It can be substituted with Parmesan cheese, or omitted.
Pick up whatever is convenient for you, and don’t panic and feel like you need to run all over town looking for the ingredients you can’t easily find!
*Dried chiles - these are the secret ingredient to really good salsa, but they may not be available at all grocery stores, and they may be omitted from the recipe. In California, they should be pretty easily available at all large scale stores (Von’s, Safeway, Ralphs, Whole Foods, etc.) in the Hispanic or spice section. They will absolutely be available at any Mexican market, but they will likely not be available in some smaller stores like Trader Joe’s, Sprouts, etc.
For this recipe, I like to use ancho and/or guajillo dried chiles, which should be the most easily available. Chiles de arbol are also common, and a good one if you want a spicier salsa.
As a side note, if you can’t find dried chiles and are in the North County SD area, I’m happy to share some of my dried chiles from my pantry if you want to stop by my home in Solana Beach!