Cooking Class

Start here to make the recipes featured in our Cocktails and Cooking class at home! Thanks to Oscar Ruiz, the amazing chef at El Centro Boston for this recipe!

To drink, we are making a Paloma Tonic, and Mexican Sazerac.

INGREDIENTS - Paloma Tonic

2oz Patrón Reposado
Fever Tree Citrus Tonic Water
1oz Grapefruit juice
.25oz Lime juice
.25oz Agave Nectar

mixing directions here

 

INGREDIENTS - Mexican Sazerac

2oz Patrón Añejo
.5oz Simple syrup
dash Angostura bitters
dash Peychauds bitters
dash Absinthe
Lemon peel for garnish

mixing directions here


MICHOACÁN STYLE PORK CONFIT CARNITAS - Serves 6 to 8

INGREDIENTS

2 pounds Pork shoulder, pork butt or pork loin roast
2 pounds pork spare ribs
1 piece of pork shank
2 Oranges or ½ cup orange juice
3 Cups vegetable shortening or canola oil.
2 teaspoons of salt, or to taste 

DIRECTIONS

  1. Remove the fat parts from the meat and cut it into small pieces. Cut the meat into cubes about 2 ½ inches.
  2. Put the meat into a slow cooker and cover it with the vegetable shortening.
  3. Squeeze the orange juice and keep the squeezed shell of 1 orange. Add both to the slow cooker and season with the salt.  
  4. Cook overnight until meat falls apart and is tender.
  5. To serve, pan fry carnitas until golden, doused with juices from the slow cooker.

ADOBO SAUCE 

ADOBO SAUCE 

3 dried guajillo or California chile
1 dried pasilla or ancho chile
½ medium size onion
3 cloves garlic
2 bay leaves
1 teaspoon dried oregano
1 teaspoon whole coriander
½ teaspoon cumin
3 tablespoon salt, or to taste
2 tablespoon tomato paste
1 teaspoon black pepper

 

DIRECTIONS

  1. In a pan slow temperature toast dried chiles, garlic and onion.
  2.  Bring to pot and cover with enough water. Cover the pot with a lid and boil for 20 minutes until is soft. Transfer all the prep to a container to let it cool. 
  3. Once cooled, blend with the rest of the ingredients until you get a paste, add water if necessary to get that texture.

 


SLOW COOKED BEEF BARBACOA - Serves 6-8

SLOW COOKED BEEF BARBACOA – Serves 6 to 8

2 pounds of beef brisket, chuck roll or lifter meat
2 pound short rib or beef shank
Adobo sauce (see above)
½ medium size onion
3 cloves garlic
1 Liter water
Water as needed

DIRECTIONS

  1. Cut the meat into large cubes of 3-5 inches. 
  2. Put the meat into slow cooker and pour Adobo sauce into it. Mix well until all is impregnated with the adobo. 
  3. Add the water, onion and garlic. 
  4. Cook overnight at “low” until meat is soft and fall apart. Let the meat cool in a separate container and shredded it. Bring it back to the slow cooker and bring back to boil.

 


HOMEMADE TORTILLAS

HOMEMADE TORTILLAS 

3 Cups White or yellow corn flour
2 ½ cup warm water
2 teaspoon salt

TOPPINGS

Guacamole
Salsa
Cilantro
Chopped Onion
Lime
Radish

 

DIRECTIONS

  1. In a bowl mix the flour with salt and water. Mix by hand until you get a soft dough (about 6-7 minutes). 
  2. Let it rest 20 min
  3. Make small balls with the dough and press it with a “tortilla maker” (or with 2 flat containers) until you get a tortilla about 6 inches.
  4. Cook each side on a griddle or pan at medium heat - about 1 minute each side. 
  5. Serve immediately.

 

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SEPTEMBER 14, 2020
BOSTON, MA