Plant Based Mexican Cooking Class pt. 4
Equipment You’ll Need
high powered blender* (a Vitamix, high quality Ninja blender, or something similar is essential for this class)
large mandolin*** (see note below in ingredient notes about jicama)
baking sheet
small casserole dish
medium heavy bottomed pot for frying
chef’s knife
cutting board
measuring spoons
measuring cups
Grocery List
1 large bulb jicama* (or corn tortillas, or something else, see note below!)
3-4 medium avocados, peeled, and pitted*
1 head garlic
Microgreens or fresh cilantro (either will work fine)
4-6 ears of corn
3-4 medium tomatillos
1 small white onion, chopped
1 small jalapeno, seeded and chopped
3 limes
gluten free flour (chickpea, rice flour, or masa*, ~1 cup)*
Oil for frying (canola, vegetable, sunflower, etc.)
raw cashews (~1 cup)
extra virgin olive oil
chili powder
1/4 tsp. salt, or to taste
Cotija cheese (optional)
1/2-1 tsp. paprika (optional)
If not using jicama, something to dip into guac (chips, carrot sticks, etc.)
Ingredient Notes
Jicama taco shells are delicious, but they are a bit tricky to make at home because they need to be cut very thin. This can be done easily with a large mandolin, but it’s hard to do by hand. If you don’t have a large mandolin, I would recommend either using corn tortillas, some sort of lettuce wrap like small collard greens or something similar, OR Trader Joe’s sells pre-sliced jicama which would be the BEST option for this (see more on the TJ’s product here)
If only buying jicama for a guacamole dip, buy a smaller bulb. If making tacos as well, get a larger bulb to make bigger taco shells
If avocados are large, you can use 2-3. If they’re small or medium sized, you’ll want 3-4
I prefer chickpea flour for frying the tacos, but other GF flours will work as well, but DO NOT use almond flour or coconut flour, as they will not work. Chickpea, rice flour, or masa will be best
If you want to save a few bucks, you can swap this cashews with raw sunflower seeds. Cashews will be better, but both will work great.