Corn, Fire, & Spice: A Blueprint for Making Enchiladas Verdes

Todd Coleman, Chef, Photographer, Cinematographer, Writer

Play Speed
  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x
9 Lessons (46m)
    • 1. Passion. Cooking. Why Me?

      1:14
    • 2. The Deep Dish: Green Enchiladas

      1:34
    • 3. Mexican Ingredients 101: From Chipotles and Cotija to Tomatillos and Tortillas

      3:22
    • 4. Smoke & Sear: Charring Aromatics

      10:27
    • 5. Spicy, Tart: Making a Salsa Verde

      4:49
    • 6. Master Dried Chiles on Your Way to Creating an Adobo

      12:04
    • 7. Corn Tortillas 101: Everything You Need to Know

      5:03
    • 8. Assembling & Baking: The Finishing Touches

      6:22
    • 9. Eating! And Sharing Your Enchiladas

      1:10

About This Class

Bold. Delicious. And packed with flavor. Who doesn’t love enchiladas? In this fast-paced class, geared towards the beginner, you’ll learn the basics of making green chicken enchiladas with an array of traditional ingredients, using the time-honored (read: secret) techniques of the Mexican kitchen, from charring on a comal to frying sauces, on your way to making luscious, deep-flavored enchiladas.

__________________________

Todd Coleman is a co-founder of Delicious Contents