We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Steak Fajitas with Caramelized Peppers and Onions
Homemade Flour Tortillas
Roasted Tomato and Chile Morita Salsa
Refried Pinto Beans with Jack Cheese

Shopping List:
Produce:
limes
garlic
red onions
white onions
bell peppers
jalapeno
cilantro
plum tomatoes

Protein:
flank steak

Spices:
cumin seeds
ancho chile powder
ground black pepper
Mexican oregano

Dairy:
Monterey Jack cheese
otija cheese, optional

Dry Goods / Pantry:
Guajillo chilies (or New Mexico chiles)
chile moritas
lard
high heat cooking oil, such as safflower
olive oil
Worcestershire sauce
canned or dried pinto beans
canned chipotles in adobo
all-purpose flour
baking powder
sugar
distilled vinegar
salt

Equipment List:
1 gallon ziplock or container with a lid for marinating steak
1 medium to large cutting board to cut peppers onions and to score the steak on
1 large cast iron, carbon steel, or other heavy skillet
1 chef’s knife
1 meat thermometer (optional)
1 large spoon or high heat spatula
1 large bowl
1 whisk
1 rolling pin
1 cookie sheet with parchment paper
1 large metal or high temperature spatula
1 small sauce pot (to rehydrate dried chilies)
1 immersion blender, food processor or a high speed blender
1 large crock or medium sized pot with a well fitting lid
1 large stock pot
1 microplane (zester)