About the Virtual Class
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Sunday, September 20th
1pm PST
120 minutes
You will receive link with recording of live class after the live event which you can download and keep forever!
Chiles rellenos can be intimidating, but they don’t have to be. You’ll learn the essential techniques behind one of Mexico’s most iconic dishes: how to perfectly roast and peel a poblano without tearing it, stuff it generously with cheese, and master a light, airy capiado that holds beautifully to the chile and fries up golden and delicate. We’ll show you how to know when your egg whites are ready, how to fold in the yolks without losing all that precious air, and how to fry and turn your chile with confidence.
A great chile relleno deserves an equally great caldillo. We’ll build a deeply savory roasted tomato broth from scratch and teach you one of my favorite tricks: using a little masa harina to give the caldillo body, flavor, and that unmistakably Mexican corn aroma. This is one of those foundational sauces you’ll find yourself making long after class is over.
We’re making the beans from the very beginning, because truly exceptional refried beans start long before they hit the frying pan. You’ll learn how to build layers of flavor while cooking your frijoles de la olla, when to season them, and how to transform them into creamy, deeply flavorful refried beans. It’s a master recipe you’ll use again and again—and we’re going to put it to work in two completely different ways during class.
And then we’re taking that glorious chile relleno and putting it in a torta. A crusty roll gets layered with our homemade refried beans, a golden cheese-stuffed chile relleno and a smoky, spicy macha mayo made especially for this sandwich. You’ll learn how to build a proper torta so every bite has crunch, creaminess, heat and richness—and you’ll leave with the bonus macha mayo recipe you’ll want to put on absolutely everything.
Finally, we’re taking those same frijoles refritos and turning them into something completely unexpected. Dried guajillo chiles are gently rehydrated in a piloncillo syrup, stuffed with creamy refried beans and Manchego, wrapped in ribbons of flaky puff pastry and baked until golden, then finished with thyme and a drizzle of agave. It’s surprisingly simple but absolutely gorgeous on the table—a wonderful way to turn humble beans into an impressive side dish for a roast or any favorite protein, and especially beautiful for the holiday season.
Because we have a lot to cook in a short amount of time, a little preparation beforehand will make all the difference. Please read through the following before class:
1. Come with all of your ingredients prepped and ready for cooking. Any instructions in BOLD RED LETTERS in your recipes need to be completed BEFORE class begins. All ingredients should be measured and ready to go. (For this class you will char and peel poblanos, boil frijoles and make your Mocha Mayo before class)
2. Keep each recipe organized separately. When we’re preparing several recipes at once, I like to arrange the ingredients for each recipe on its own sheet pan or tray. It makes it much easier to move quickly and stay organized.
3. Read through all of your recipes before class. Your recipes will be available through the link included in your purchase confirmation email, sent to the email address you used at checkout.
4. Print your recipes and have a pen ready. We will move quickly, jumping from one recipe to another and then back again. Having printed recipes in front of you makes it much easier to follow along and take notes as we cook.
5. Check your equipment. Go through each recipe ahead of time and make sure you have all of the equipment you’ll need to cook along with us.
6. Give yourself plenty of time to prep. Set aside at least one hour—or more!—before class to measure and prepare your ingredients. We want you to be ready to cook from the moment class begins so you can get as much out of our time together as possible.
7. Your Zoom link will be emailed to you before class. Please keep an eye on the email address you used when purchasing the class.
If you have any questions about the recipes or class, please email classes@matriarca.com
We can’t wait to cook with you!