Mexikanische Salsas für jeden Tag
Kochkurs auf Englisch
Mexikanische Salsas für jeden Tag
Verde o Roja
mit Renata Lira
Since pre-Hispanic times, salsas have been the most essential expression of flavor in Mexican cuisine. In this class, we'll learn basic techniques that you can easily incorporate into your everyday cooking to enhance a wide variety of dishes. We'll focus on two classics: green and red salsa, which we'll use to prepare "divorced" chicken enchiladas—so called because each enchilada is topped with a different salsa, symbolizing a flavorful separation on the plate. We'll serve them with frijoles de la olla (pot beans) and finish with homemade cajeta, a Mexican-style dulce de leche, for dessert.
Menü (beispielhaft):
- Divorced chicken enchiladas - soft tortillas made out of corn flour filled with chicken and covered with green and red salsa
- Frijoles de olla - stewed pot beans
- Homemade cajeta - Mexican-style dulce de leche
Renata Lira
Renata Lira is a food writer, cook, and culinary expert with over 25 years of experience exploring the rich flavors of Mexican cuisine and its connections to global food traditions. She combines professional restaurant training with deep knowledge of traditional Mexican cooking. Renata has worked as a press officer for renowned Mexican restaurants like Pujol in Mexico City, and has written for various publications as a food critic and essayist. She is also the founder and editor of the independent food publication Atole Newsletter.
- Divorced chicken enchiladas - soft tortillas made out of corn flour filled with chicken and covered with green and red salsa
- Frijoles de olla - stewed pot beans
- Homemade cajeta - Mexican-style dulce de leche