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

Todd Coleman, Chef, Photographer, Cinematographer, Writer

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

      1:14
    • The Deep Dish: Green Enchiladas

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

      3:22
    • Smoke & Sear: Charring Aromatics

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

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

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

      5:03
    • Assembling & Baking: The Finishing Touches

      6:22
    • 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.

15 of 15 students recommendSee All

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.

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Todd Coleman

Chef, Photographer, Cinematographer, Writer

Todd Coleman has seen every side of the food world—from behind the lens (@todd_w_coleman) to behind the pen, the line and beyond. A graduate of the Culinary Institute of America, Coleman was voraciously predisposed to a career in cuisine, though he did not veer narrowly to one aspect of the food world. Rather, over the course of several sumptuous years he devoured food creatively: from executive food editor at Saveur and creative director at Tasting Table to food producer at the Food Network and as a shooter–writer–editor “jack of all trades.” He is now a co-founder of the NYC-based creative agency Delicious Contents, working with clients such as Chobani, McCormick and the Norwegian Seafood Council.