Green Chicken Enchiladas and Fideo Seco
DATE & TIME
Chef Alma Fernanda born in San Diego and raised on both sides of the border. Her interest in cooking began when she was a little girl. She graduated from Le Cordon Bleu with a Bachelor in Business Gastronomy and now loves to share her passion of food to inspire others to experiment in their own kitchens.
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Part of our mission is to provide fresh, local and sustainable ingredients for our Chef's recipes. Due to the ingredients necessary for this particular recipe, we do not feel confident we will be able to provide and ship you the quality and fresh ingredients we aim to. Therefore, there is no ingredients kit available for this class/ recipe. We appreciate your understanding."
- Your IMAPSTIAMO team
Fideo Seco (serves 4) 200 g “fideo” spaghetti 1⁄4 white onion 1 garlic clove 2 DRIED pasilla chiles or 2 tablespoons canned chipotle in adobo 3 ripe Roma tomatoes 1 1⁄2 cups water or chicken broth 1 pinch dried oregano salt and pepper to taste 4 tablespoons vegetable oil 1 ripe avocado fresh queso panela or queso fresco for garnish (can sub with parmesan cheese) 1⁄4 cup Mexican crema or sour cream cilantro leaves for garnish
Fideo Seco (serves 4): 200 g “fideo” spaghetti 1⁄4 white onion 1 garlic clove 2 DRIED pasilla chiles or 2 tablespoons canned chipotle in adobo 3 ripe Roma tomatoes 1 1⁄2 cups water or chicken broth 1 pinch dried oregano salt and pepper to taste 4 tablespoons vegetable oil 1 ripe avocado fresh queso panela or queso fresco for garnish (can sub with parmesan cheese) 1⁄4 cup Mexican crema or sour cream cilantro leaves for garnish
9 tomatillos, husked and rinsed
1/4 white onion 1-2 serrano chiles 2 cloves garlic
1/4 bunch fresh cilantro Salt and pepper to taste 1/2 cup Mexican crema or sour cream
1/2 cup heavy cream or milk
vegetable oil, for frying 6 corn tortillas 1/2 lb boneless skinless chicken breast 1/2 cup shredded mozzarella cheese
2 medium sized pots
lender 2 frying pans
cutting board and knife serving plates
spoons and knife
About Chef Alma Fernanda
Being a female chef in a male dominated environment is one of my proudest achievements. Traditionally cooking for women was seen as a housewife task more than a talent. I am thrilled to see how this mentality has evolved and how women are being recognized for being great chefs, as they have always been!
I believe some of the greatest chefs that have lived have been women in their homes cooking traditional recipes for their families. Women who love to cook, who carry recipes from their ancestors in their hearts and who cook from the soul. That is exactly what being a female chef means to me. I cook with the comfort and support of my ancestors. I go with the flow and let my intuition guide me. Cooking comes from the heart. It is a love language meant to be shared with all. Cooking is my love language.
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FIND YOUR TIME ZONE
1 hour 30 minutes
US Pacific Time (West Coast)Los Angeles
1 hour 30 minutes
US Central TimeChicago
- Cooking Class$25+$0.63 Service fee$25+$0.63 Service fee0$0
- Class Recording$25+$0.63 Service fee$25+$0.63 Service fee0$0