Mexican Cooking Online with Angie (Summer)

In this 2.5 hour interactive online experience Angie will guide you through making three of her family recipes. During your class, you'll prepare Angie's tostadas (crispy, lightly fried homemade corn tortillas) topped with ceviche de camaron (mexican shrimp ceviche), sour cream, and avocado, served with nopales asados con cebollitas y jalapeños (grilled prickly pear cactus or portobello mushrooms with onions and jalapenos).

Since Angie can’t physically welcome you into her home, she wants to do so virtually!

Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!

Shopping List for This Class

• 1 pound (450 g) cleaned and deveined shrimp (medium or large)
• 10 limes
• 1/3 pound (150 grams) red onion (about 1 small)
• 1/2 pound (225 g) plum tomatoes (about 2 medium)
• 3/4 pound (340 g) cucumbers (3 to 4 small or 1 medium)
• 2-4 red or green jalapeños
• 2 habanero chiles (optional)
• 1/4 pound (115 g) fresh cilantro (about 1 bunch)
• 1 large handful fresh pomegranate seeds (from about 1 large pomegranate), optional
• 1 cup (240 ml) sour cream
• 1 ripe avocado
• 16 cebollitas/Mexican spring onions (1 ½ pounds, about 4 bunches, preferably small ones), or 1 large white onion
• 4 medium nopales (about 1 1/3 pounds, cleaned) or 4 portobello mushrooms
• 8 corn tortillas
• 1/2 cup (80 ml) neutral oil
• salt