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CFG – Online Mexican Class – February 2022

Award Winning Food Sorcery – Cookery School has gone live!

Tastes of Mexico, prepare your fillings then using fresh tortilla, fill your breads and enjoy!

Fresh Tacos, Burrito, Quesadilla, Smoky Salsa, Mexican Black Beans, Spiced Chicken or Cauliflower


Prepare the Dough

Makes about 16 small tacos – we will make about 8 during the class, you can save the remaining dough in a bowl covered in cling film or roll the ball of dough in cling.

Ingredients – Serves 2

  • .185g plain or 00 flour – plus extra for dusting
  • . 25g olive oil
  • . 80ml water


  1. 1. Add the flour, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
  2. 2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.

Tacos – split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.  Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.  Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.  Once both sides cooked, keep wrapped in tea towel – this softens the taco.  Cook all your tacos and then you are ready to serve.

Burrito & Quesadilla – split dough into 2, roll out to desired size and cook as above.  Cover and set aside.


You can top your tacos with anything you like, we will make a couple of toppings, avoiding the traditional gooey cheese and sour cream!   Here are a few of our favourites, with recipes where required.  Layer your preferred combination as you like – it’s easy to get carried away and overload, but that’s half the fun!

Shredded lettuce, cucumber, tomato, jalapeno chilli, cheese, sour cream, fresh coriander  

Spiced Chicken (recipe below)

Smokey Salsa (recipe below)

Mexican Black Beans – we will have this as a side dish, but it also works on your tacos (recipe below)

Spiced Chicken or Cauliflower 

This recipe works with a variety of proteins or vegetables – choose from cauliflower, to a white fish, pork or tofu…

Ingredients – Serves 2

  • 2 chicken thighs or 1/4 of a cauliflower
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • Teaspoon oil


  1. 1.Pre-heat oven to 180C,
  2. 2. Mix your spices and cost the chicken thighs
  3. 3. Pop into centre of the oven and it’s ready after about 20 minutes – it will look slightly browned and will be soft to touch. Shred with 2 forks and set aside

Smoky Salsa

Ingredients – Serves 2

  • . Teaspoon Smoked Paprika
  • . ½ Red pepper – deseeded
  • . ½ red onion – cut in 2
  • . 2 garlic cloves – peeled
  • . 1 tomato – green stalk removed and quartered
  • . Pinch Salt (to taste)
  • . Water
  • . ¼ lime


  1. 1. Prepare your vegetables and place in pan – cover with tap water. 
  2. 2. Place on hob and bring to boil, then reduce to simmer.
  3. 3. After about 15 minutes add the smoky paprika into the pan – you can add extra spice if you like 
  4. 4. In total, the salsa will simmer for 25-30 minutes, until the larger pieces of pepper and onion are soft.
  5. 5. Drain using a colander and tip onto your chopping board. 
  6. 6. Slice all the solids, breaking down the ingredients into a salsa texture.
  7. 7. Return the mixture to the pan and on medium heat, this reduces the water content.  Taste and add pinch of salt, if you need more spice, add now.
  8. 8. Once you have achieved the texture and flavour, squeeze quarter lime and remove from heat.
  9. 9. Place in serving bowl.

Mexican Black Beans

Ingredients – Serves 2

  • . Teaspoon cumin powder
  • . Teaspoon coriander powder
  • . Fresh coriander – small handful, chopped, stalks and leaves
  • . ½ Red onion – finely diced
  • . 1 can of black beans (400g)


  • . Fresh Coriander
  • . Grated cheese
  • . Sour Cream
  • . Finely sliced red chilli


  1. 1. Add the cumin and coriander powder plus half your coriander, the diced red onion and the black beans (do not drain the black beans, use all the liquid from the can) into a pan and then using the black bean can, add some water to cover the beans.  Stir and bring to the boil, then leave to simmer.
  2. 2. After 10-15 minutes, check that the beans are soft – you do this by squashing against the side of the pan.  Once they are soft, roughly mash with the fork and then return to the heat to reduce down,  Remove from heat and place into serving bowl.
  3. 3. Garnish with the remaining coriander, sour cream, cheese and some sliced chilli.

Construction – this is the fun bit!

Let your taste buds do the talking, try different combinations with each of your dishes – the key is often less is more as it’s tempting to overfill!

Tacos – served as open, layer up and garnish

Burrito – take the larger tortilla, place a line of filling down the middle, roll up!  Don’t overfill!

Quesadilla – keeping the tortilla flat, pick a selection, including some cheese, place other tortilla on the top and carefully place in hot pan, a couple of minute either side to melt the cheese!  Serve in pizza slices.