Hands-On Vegetarian Mexican

No chicharones here! Enjoy this zesty and meat-free south-of-the-border meal in tonight’s hands-on class.
 
Menu: 

• Hearts of Palm and Avocado Salad with Cumin-Lime Vinaigrette
• Roasted Mushroom and Sweet Potato Enchiladas with Salsa Verde 
• Quinoa and Black Bean-Stuffed Poblano Peppers with Ancho-Spiced Tomato Sauce 

Skills covered in class: 

• Getting familiar with Mexican ingredients and techniques 
• Making vinaigrette 
• Balancing flavors 
• Selecting and cutting avocados 
• Working with tomatillos 
• Roasting vegetables and peppers 
• Steaming quinoa 
• Working with spices and fresh herbs 
• Preparing tomato sauce  

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.