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

Todd Coleman, Chef, Photographer, Cinematographer, Writer

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9 Lessons (46m)
    • 1. Passion. Cooking. Why Me?

    • 2. The Deep Dish: Green Enchiladas

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

    • 4. Smoke & Sear: Charring Aromatics

    • 5. Spicy, Tart: Making a Salsa Verde

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

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

    • 8. Assembling & Baking: The Finishing Touches

    • 9. Eating! And Sharing Your Enchiladas

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Reviews Archive

In October 2018, we updated our review system to improve the way we collect feedback. Below are the reviews written before that update. You are welcome to edit your old review into the new system!

20 of 20 students recommend this class
I've always wanted to make enchiladas but didn't really know where to start (as there are so many recipes out there and I have no foundation whatsoever in Mexican cooking). This class is about basic Mexican food foundations as well as what looks like a really yummy recipe - Enjoyed it so much!
What a fantastic class! I loved learning each technique. What was surprising to me was how incredibly healthy the dish was. I can't wait to coax out all the flavors through charring and soaking and broiling and pureeing.