Mexican Celebration – Cook & Dance Virtual Celebration on Feb 24, 2021 at 6:00 PM.
Zoom link:
https://zoom.us/meeting/register/tJYlc-yvrD8pG9PhdvBw66W4aXoq82JOh2j4
List of Ingredients required for the Cooking Class
RECIPE #1. Chicken green chilaquiles – Chilaquiles con pollo
- 24 ounces salsa verde
- 3/4 cup Queso Fresco cheese crumbled (you can use Feta cheese or mozarella)
- 2 cups shredded chicken
- 1 can dried pinto beans drained and rinsed
- 6 eggs
- ¼ cup fresh cilantro
- ½ cup green onions thinly sliced
- 1 cup avocados diced
- ¼ cup Cotija cheese Queso Fresco works too
- Sour cream optional
- 1 Jalapeño thinly sliced, optional
RECIPE #2. Mexican Shrimp Cocktail – Coctel Mexicano de Camarón.
1/3 cup Spanish onion, chopped
1/4 cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp – peeled,
deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 cups chilled tomato and clam juice cocktail (such as Clamato(R))
1 cup chilled ketchup (such as Heinz(R))
1 bunch fresh cilantro – stems discarded and leaves- chopped
2 tablespoons hot pepper sauce (such as Valentina(R))
2 avocados – peeled, pitted, and chopped
RECIPE #3. Mexican Tostadas:
Corn oil or canola oil
12 corn tortillas
Salt
Toppings:
Refried beans (2 15-ounce cans, or you can make your own refried beans)
1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
2 medium tomatoes, chopped
1-2 chopped peeled and pitted avocados or guacamole
8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
1 cup of Salsa or 1/2 cup sliced pickled jalapeños
A handful of chopped fresh cilantro