A big part of Mexican cooking is built around a handful of familiar staple ingredients: corn, beans, rice, meat and vegetables, prepared in myriad ways. But some of the secret of the amazing colours and flavours of the Mexican table is the many different delicious sauces that enliven and diversify these staples.
One notable example is the humble enchilada, literally meaning “cooked in a chile sauce”; a simple tortilla, rolled around a variety of ingredients, can be transformed into many distinct dishes according to the sauce it is cooked in.
In this fun, hands on class, Chef Erika Araujo will guide you through 4 classic Mexican sauces, each flavourful and distinct, and each the foundation of a range of different dishes. There will be plenty of discussion around different kinds of chiles used — some for heat, others for flavour — plus the complementary techniques, ingredients, herbs and spices that bring out the unique character of these recipes.
With these sauces in hand, we will make and share 4 different kinds of enchiladas, each with different fillings & garnishes, a showcase of the diversity of flavours possible around this classic Mexican dish. Students will share a light lunch of their creations!
Made with tomatillos, fresh serrano & jalapeño chiles, cilantro, onion.
With charred tomatoes, onion and garlic, dried guajillo & ancho chiles
Black bean-based sauce with a kick of chipotle pepper
Cream sauce with fresh poblano peppers, made famous by the iconic Sanborns Cafe in Mexico City in the 1950’s
Enchilada are filled with choice of chicken -or- potato and garnished with cheese, sour cream and onion — #vegan #GF options available
Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto, at workshops and culinary events like TacoFest, Soupalicious and the PanAm Games, where she was the only Mexican chef featured.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.