Looking for something in particular? Use the search bar at the top of your screen!
Looking for something in particular? Use the search bar at the top of your screen!
May 03, 2025
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
We’re taking a little trip to Mexico! Chef Deniz will take us through a Mole demo and show us how to make fresh corn tortillas at home. Watch the class below, or visit us on YouTube.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
- 500mL masa harina, dried corn flour
- 375mL warm water
- 5mL salt
- 25mL lard melted, optional
- Tortilla Press
1.) Mix corn flour and salt in a bowl.
2.) Pour 250mL of water and mix until sandy. Keep on adding 30mL of water at a time until mixture becomes together.
3.)Knead the dough until it is slightly smoother around 3 minutes.
4.) Form into golf ball sized balls and rest 20 minutes.
5.) Press in the taco press in between parchment or ziplock cut in half.
6.) Cook on a hot surface, heavy pan 1.5 minutes per side. Keep warm wrapped in a clean kitchen towel in a small container. Assemble the taco with shredded chicken meat.
7.) Add chopped cilantro, raw white onions and mole sauce.
Prep Time: 30 minutes
Cook time: 10 minutes
Yield: 16-18 tortillas
