Que Pasa? Mexican Cooking Class

Yesterday I had a Mexican cooking class with my 4th-8th grade girls at Girls Inc. I am teaching cooking around the world. We made salsa, guacamole, nachos using my taco salad meat recipe, and my version of baked churros. I have very little funding for my cooking classes, so I always look through my freezers for ideas. For the churros, I found pie dough. So I thawed the dough. The girls rolled out the dough on a greased pan, then brushed melted butter on top of the dough. We made cinnamon sugar by adding some cinnamon to sugar and mixed well. Then they sprinkled the sugar over the buttered pie crust. We baked in a preheated oven at 350 degrees about 10 minutes until lightly golden brown. Simple, and not too sweet. Better than a deep-fried donut. See Salsa and Guacomole recipes below. So fresh and tasty. Even kids who say they don't like tomatoes or avocados like these recipes. Enjoy! ------------------------------------------------------------------------------------- Tomato Salsa 8 Servings Tools: Cutting board Knife Measuring spoons Dry measuring cups Disposable gloves Small bowl Spoon Ingredients: 1 pound Roma tomatoes, small dice 2 teaspoons chopped fresh cilantro 2 ½ teaspoons seeded and chopped jalapeno pepper 1 cup red onion (1 medium), diced small 3 tablespoons lime juice 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 1) Mix all ingredients together and marinate for 20 to 30 minutes. 2) Refrigerate leftovers for up to 1 week. Dicing Terms and sizes: - Very small dice 1/8”x 1/8” x 1/8” - Small dice ¼”x ¼” x ¼” - Medium dice ½” x ½” x ½” - Large dice ¾” x ¾” x ¾” ------------------------------------------------------------------------- Guacamole with Baked Tortilla Chips 8 Servings Tools: Cutting board Knife Cookie sheet Juicer Measuring spoons Measuring cups Large spoon Potato masher or fork Small bowl Disposable gloves Ingredients: 8 8-inch corn tortillas 2 very ripe Hass avocados 1/3 cup red onion (1/2 small), small diced 1 tablespoon jalapeno pepper (1 small), small diced ¼ cup Roma tomatoes (1/2 small), small diced 3 tablespoons chopped fresh cilantro 2 teaspoons lime juice ½ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1) For the tortilla chips, preheat the oven to 350°F. 2) Cut tortillas into triangles. 3) Spread on a cookie sheet in a single layer and bake until crisp, about 15 minutes. 4) Halve, pit, and scoop the avocados. 5) Using a potato masher or a fork, mash the avocados in a small bowl. 6) Mix in the onions, jalapeno, tomatoes, and cilantro. 7) Season with lime juice, salt, and pepper. Avocado information: Hass avocado is one of the most popular and has a pebbly textured skin and is almost black. Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size. To speed the ripening process, place several avocados in a paper bag and set aside at room temperature for 2 to 4 days. Ripe avocados can be stored in the refrigerator several days.