Cooking Taco Tuesday Camp With Chef Andy
In this class, students will be learning how to make their own tortillas and salsas from scratch to pair with different taco filling options.
558 total reviews for this teacher
3 reviews for this class
Completed by 17 learners
There are no upcoming classes.
Once per week
over 4 weeks
learners per class
per learner - per class
How does a “Multi-Day” course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
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A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, cilantro, onion, tomatoes, and chiles. In this class, students will be learning how to make different tacos from scratch. Topics covered during class will be how to make tortillas from scratch and different...
Tortilla Recipe for all classes. Hoping we can master tortillas by the end of the camp. (gluten free recipe use more maseca/corn flour for tortillas and will have to adjust water) 1 cup maseca flour-corn flour for tortillas (google if not familiar with maseca flour) 1 cup All purpose flour 1 cup water- might need more depending on texture 1/2 tsp salt Week 1: Tortillas made from scratch with shrimp in garlic chipotle tomato sauce Taco #1 Shrimp Taco 1lb shrimp peeled and deveined (thaw before class if frozen), 1 medium size crushed tomato can, 2 garlic cloves, 1 small chipotle sauce can, cilantro for garnish Week 2: Tortillas made from scratch with Al pastor Chicken tacos with pineapple and salsa roja Taco #2 Chicken Al pastor 1lb ground chicken, achiote paste, 1 tsp oregano, 1 tsp cumin, 1/2 cup apple cider vinegar, 1 small can of pineapple rounds or chunks with juice, 1 garlic, 1 bunch of cilantro Week 3: Tortillas made from scratch with Pinto beans, onions and mushrooms paired with pico de gallo salsa Taco #3 Veggie Taco 1 small can of pinto beans, 1 yellow spanish onion, 2 big size portabello mushrooms, 2 tomatoes, 1 jalapeno, 1 bunch cilantro, 2 limes Week 4: Tortillas made from scratch with Carne Asada and grilled knob onions paired with salsa verde (molcajete). Taco #4 Steak Taco 1lb skirt steak cut into small chunks before class or buy taco meat (not ground beef), 1 bunch of cebollitas (knob onions), 6 tomatillos, 1 garlic, 1 jalapeno Equipment: flat griddle or flat nonstick pan comal for tortillas, non stick saute pan, mixing bowls, cutting board, rolling pin or tortilla press(optional but recommended for easier process), ziploc bag , wood spoon or spatula, lime squeezer, knife, cutting board, blender, molcaje (mexican mortar and pestle), kitchen tongs, wood spoon or spatula
1 hour 15 minutes per week in class, and maybe some time outside of class.
Stove and knives will be used during class. Inform chef of any allergies This class can be gluten free for those that have gluten allergies but my recipe for tortillas is half maseca flour and all purpose flour.
Chef Andy Suarez
Chef Instructor- Cook and learn with a Professional Chef :)
🇺🇸Lives in the United States
558 total reviews
209 completed classes
Hi, My name is Andy Suarez. I am a full time Chef instructor from Chicago. I have been teaching kids and adult cooking classes focusing on fun interactive scratch cooking. I especialize in international cuisine which means the possibilities are...