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Mexican Street Food Cookery Class – Recipes


Mexican street food, called antojitos (literally “little cravings”), is prepared by street vendors and at small traditional markets in Mexico. Street Foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day.

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

  • . 300g plain or 00 flour – plus extra for dusting
  • . easpoon of olive oil
  • . 200ml water


  1. 1. Add the flour, olive oil & 200ml 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  

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
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • Teaspoon oil


  1. 1.Pre-heat oven to 180C,
  2. 2. Mix your spices and coat 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.

Jalapeño and lime slaw

Ingredients – Serves 2

  • 1x lime zest and juice
  • 1tsp of caster sugar
  • 3tbsp of olive oil
  • 1x handful of chopped coriander
  • ¼ red cabbage, shredded
  • ¼ white cabbage, shredded
  • 1 carrot, grated
  • 1x shallot, sliced
  • Pickled jalapeños, 1tbsp


  1. In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.

    Start stirring in the oil, gradually, still whisking.

    Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in.

    Add the rest of the ingredients and correct the seasoning.

    We could use a tbsp. of mayonnaise or cream cheese for a creamy version of the slaw.



Ingredients for 4

  • 2 ripe avocados
  • 1 buffalo tomato, diced
  • 1 lime, zest and juice
  • 1tbsp of coriander, chopped
  • 1 red onion, chopped
  • 2 small chillies, chopped


1. Halve and stone avocados, place in a bowl, smash it up roughly with a fork.

2. Add all the rest of the ingredients, season well and serve straight away.

        Elote (Mexican Grilled Corn), Serves 2

Traditionally this dish is made with parmesan, butter and olive oil.  However this healthier version skips the butter and oil, replaces the parmesan with some crumbled feta and we think works well.  If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.

Ingredients – Serves 2

2 corn on the cob

½ teaspoon cayenne powder

Tablespoon crumbled feta or grated parmesan

1/2 lime, cut into 4 wedges


Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 

Serve on the plates with a squeeze of lime and a sprinkle of feta and coriander


We hope you enjoyed the class!

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