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Life Skills

From Scratch: Make Corn Tortillas, Chorizo Tacos, Quesadillas

In this one hour class, students will make corn tortillas with corn masa flour (i.e. Maseca) and choice of soft tacos or quesadillas.
Zoe Jane Banchieri
4 total reviews for this teacher
Completed by 2 learners
  There are no upcoming classes.
Class
55 minutes
per class
Meets once
10-13
year olds
3-9
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Description

Class Experience

Students will learn to measure dry and wet ingredients.  Students will learn how to press corn tortillas 3 different ways. Students will learn to use a stove burner safely to cook food.  
I am certified K-12 home economics teacher in California.  
 1 file available upon enrollment
* Recipe handout - will be sent once students are registered. * We will be using corn masa flour (Masa Instantánea de Maíz, see class photo). One brand is Maseca. It can be found in many supermarkets and Walmarts, usually near the wheat flour. Contact me if you need help finding it. Links to Amazon Fresh and Target above. * For tortilla toppings, students may buy chorizo and/or cheese. Chorizo is available in soy, pork, and beef forms. It's highly seasoned, not crazy spicy. The soy one tastes pretty similar to the meat versions. Chorizo is also available in supermarkets, Target, and Walmart. * Gallon sized Ziploc style bag and scissors - I will demonstrate using a tortilla press, as well as pressing tortillas with the bottom of a cold frying pan, and rolling with a rolling pin. I anticipate most of the students won't have a tortilla press and that is ok! For all of these methods, it's best to have a gallon sized ziploc style bag and scissors. I will show the students how to cut the bag in class. The plastic helps keep the tortilla shape when the dough is raw. Plastic wrap also works, although not quite as well. * frying pan or griddle - nonstick or cast iron are best * stove burner
In addition to the Outschool classroom, this class uses:
55 minutes per week in class, and maybe some time outside of class.
Students will be using a stove burner to complete the lesson.  Please help your student with this step if you feel it is needed.  Students will not use sharp knives.  Students will be using corn masa flour so students with corn allergies shouldn't make these.  Some brands of corn masa flour are gluten free (check label), so they are a good option for those with gluten issues.

Teacher

Zoe Jane BanchieriFormer middle and high school cooking teacher
4 total reviews
5 completed classes

About Me

I like to teach about the science and techniques behind specific dishes so learners can relate prior experience and apply the information in their own future cooking projects.  It's fun to make less common things like mozzarella and marshmallows. ... 
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