Deb Schneider

Mexican Comfort Food: Enchiladas, Tamales & Rellenos

Deb Schneider
  • In-depth Instruction; over 134 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
Meet your instructor, chef and cookbook author Deborah Schneider, and dive right into a review of Mexican ingredients, including the wide variety of fresh and dried chiles you can use, from mild to spicy. Then try your hand at making fresh tortillas using dried masa and a tortilla press.
A classic red enchilada sauce, fresh chile salsa and a piquant green salsa (salsa verde) bring the flavors of Mexico to your plate. Deborah shows you how to toast, sauté and purée dried chiles and how to work with tomatillos to create these delicious sauces that form an integral part of later dishes or serve as accompaniment.
Learn how to make shredded beef or chicken fillings for enchiladas, then assemble and bake a big batch of Enchiladas Suizas to please your family or guests.
If seafood or vegetarian enchiladas are more your style, Deborah's got you covered! Try a quick and easy shrimp ranchera filling, or corn with roasted, fresh chiles. Deborah explains which chiles work best to suit sensitive or daring palates.
Learn Deborah's technique for creating stuffed chiles that are pan-fried with a very light coating instead of the deep-fried gut bombs you might have encountered in a restaurant. Fill your chiles with cheese or try the beef picadillo, and top them with the sauces you learned to make in Lesson 2.
You can buy dried masa to make tortillas and tamales, but for a truly authentic meal, try making your masa from scratch! Nothing beats that fresh-ground corn flavor, color and texture. Deborah shows how to soak the corn overnight, then grind it multiple times. When it's ready, you'll mix it with lard or vegetable shortening and other ingredients to make tamale dough, then assemble and steam your tamales in corn husks. Delicious!
For an easy weeknight favorite, try Deborah's tamale pie or enchilada casserole. Make one big tamale in your slow cooker by layering cornhusks, masa and your favorite filling. The tamale "pie" will steam on its own until you're ready to serve. The enchilada casserole is assembled like lasagna, with layers of tortillas, sauce, filling and cheese, then baked. You can even assemble it ahead of time -- perfect for a hearty dinner or your next fiesta!
 
 
7 Lessons
2  hrs 14  mins

Confidently incorporate essential Mexican ingredients into your cooking with help from renowned chef and Mexican cuisine expert Deborah Schneider. Make a lively red enchilada sauce, a fresh ancho chile-puya salsa, and delicious salsa verde. Plus, find out how to toast, sauté, and purée dried chiles with ease. Next, whip up flavorful fillings such as shredded beef and tender chicken, perfect for Enchiladas Suizas, or try your hand at seafood or meatless options, such as shrimp ranchera and corn with roasted chiles. You’ll even learn how to choose chiles for sensitive palates. Then, enjoy a lighter take on comfort food with pan-fried chiles stuffed with cheese or beef picadillo, and create easy tortillas and tamales from scratch. Finally, get Deborah’s go-to recipes for tamale pie and layered enchilada casserole – great for make-ahead meals that are ready to be devoured in a flash.

Deb Schneider

Executive chef and partner of SOL Cocina, Deborah Schneider began her culinary adventure 30 years ago in San Diego. Her career has taken her from yachts in the Greek islands to some of the finest restaurants in Southern California, and she’s authored five cookbooks, including Amor y Tacos, The Mexican Slow Cooker and the James Beard Award-nominated Cooking with the Seasons at Rancho La Puerta. Schneider is still chasing the perfect taco, a quest she hopes will never end.

Deb Schneider

Bonus materials available after purchase