While likely familiar with the typical rolled enchilada, the round corn patty type of enchilada has probably escaped your notice. This cook along class (if you should choose) will highlight the Sonoran enchilada, topping it with potatoes, chile colorado and a whole mass of thinly shaved lettuce.Sign up for this class
Participants will receive a recipe with list of ingredients before the class.
Online class participants will receive a Zoom link for the live class two hours before the class begins.
All online classes are recorded and participants receive a video replay that is available for two weeks after the date of the class.
20% TBG Member discount
Time: 3 p.m. - 4:30 p.m.
Class availability limitations: None
Minerva Orduño Rincón
Minerva Orduño Rincón trained and worked as an architect before redirecting into the culinary field where she has spent the last decade. She was born and raised in Hermosillo, in the northern Mexican state of Sonora, lived in southern Spain, and in various cities throughout the US. Her primary culinary focus is on Sonoran food and the hybridization of cuisines and cultures in the borderland region. She has written for the Phoenix New Times as well as various online publications. She occasionally blogs at www.cucumbersandlimes.com.