FLEX Chef's Cooking Club: Mexican Street Food and American Desserts

  1 file available upon enrollment
BASIC PIE CRUST INGREDIENTS (optional)
2 1/2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup (2 sticks or 225 grams) unsalted butter, frozen and cut into small cubes
3 tablespoons ice water
2 tablespoons vodka

*You only need this  if you choose to make a homemade pie crust for the pecan pie. Alternatively, you could just buy a pie crust and skip all of these ingredients.*
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PECAN PIE INGREDIENTS

You will need to make the BASIC PIE CRUST recipe, so please see the ingredients above for the basic pie crust. OR, you will need a store-bought pie crust. 

For the pecan pie filling, you'll need:
4 large eggs, room temperature
1 cup maple syrup, or corn syrup (or honey, or agave syrup)
1/2 cup packed brown sugar (optional. I'll leave it out because I think the maple syrup is sweet enough.)
2 teaspoons corn starch
1 teaspoon vanilla extract
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 cup (about 1/2 stick) unsalted butter, melted
2 1/2 cups (one 10-oz bag) pecan halves
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CHOCOLATE TART INGREDIENTS

The chocolate tart has its own special crust. You do not need to make the basic pie crust from week 1 for this recipe. All the ingredients for the chocolate tart crust are included in the following list:

-2 sticks of butter
-0.5 cups powdered sugar
-4 eggs
-1.5 cups all-purpose flour
-2 Tablespoons cocoa powder
-0.25 teaspoons salt
-0.3 cups water
-1 teaspoon instant coffee granules
-1 cup semi-sweet chocolate chips
-1 tablespoon vanilla

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CHILAQUILES INGREDIENTS

(For the salsa verde)
-1 lb of tomatillos (They look like green tomatoes with a weird paper skin around them.)
-1 medium white onion
-1 chicken bouillon cube
-1 bunch of fresh cilantro
-2 cloves of fresh garlic
-1 or 2 serrano chili peppers, or 1 large jalapeno pepper (Use a jalapeno if your family does not like really spicy food, or leave the chilis out entirely.)

(For the filling)
-1 bag of totopos (These are thick, very crunchy CORN tortilla chips.)
-1 lb of shredded, cooked chicken or beef (Leftover rotisserie chicken would be fantastic!)
-Crumbled feta or cotija cheese, for topping the chilaquiles (optional)
-Sliced fresh onion for topping the chilaquiles (optional)
-sour cream or cream for topping the chilaquiles (optional)

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ELOTES INGREDIENTS

-as many ears of corn as your family wants to eat
-mayonnaise
-fresh limes, at least 4 or 5
-a Mexican chili powder, like Tajin or Miguelito (If you can't find it, maybe a LIGHT sprinkling of cayenne pepper would work. It definitely doesn't taste that same, but you gotta do what you gotta do!)
-cotija cheese (or crumbled feta, if you can't find cotija)

In addition to the Outschool classroom, this class uses:
kahoot

Parents please note that students will use some potentially dangerous kitchen equipment, including: an oven, knives, and a food processor. Supervision is advised, especially for younger children.

ALLERGEN ALERT:
These recipes contain allergens, which include (depending on the recipe): wheat flour, butter, nuts and eggs. Please carefully check the SUPPLY LIST for each recipe if your child has allergies.