Cinco de Mayo Class

Cinco de Mayo Class

Cinco De Mayo Class

Brisket Elote

  • Ingredients
    • 4 Corn; Shucked 
    • Cotija Cheese; Grated
    • 1 Tbsp Garlic; Paste
    • ½ Cup Sour Cream
    • ½ Cup Duke’s Mayo
    • ½ lime; zested
    • 1 whole lime; juiced
    • 1 ½ Tbsp Loot n Booty El Jefe Rub; Add more seasoning if desired.
    • 1 Bunch of Cilantro; Chopped
  • Instructions for Garlic Lime Crema 
    • In a small bowl, combine Garlic Paste, Sour Cream, Mayo, Lime zest and juice, Loot n Booty Seasoning and mix until everything is incorporated. Set to the side. Make sure you save some crema on the side to garnish your elote cups!
  • Instructions for Corn 
    • Turn your grill on medium/high heat and place your ears of corn on your grill. You're going to cook these for about 12-13 minutes, turning occasionally making sure all the sides get charred and cooked. Once your corn is cooked on all sides, remove it from the grill and set onto your cut board. Shave your corn off the ear, and place into a large mixing bowl. Add your Garlic lime crema and cotija cheese into your large mixing bowl and toss the corn in the crema and cheese mixture, making sure that the corn, crema, and cheese are all incorporated.
  • Instructions for plating 
    • Now that your elote is all mixed, scoop your elote into a cup, layer your chopped brisket on top of your elote, and repeat the stacking process until your cup is full. Once your cup is full, top with a little crema, cotija and cilantro! Enjoy!

Queso Fundido (EASY RECIPE)

  • Ingredients
    • 1 lb Chorizo 
    • 6 oz Mexican Cheese Blend; Shredded
    • 10 oz Oaxaca Cheese; Hand Torn into ½ inch strips 
  • Instructions for Queso Dip
    • Turn your Grill to medium heat and place a 10-12” Smithey Cast Iron pan onto your grill and preheat it. Once your pan is hot, add your chorizo into your pan and cook all the way through. (You want to leave a little chorizo grease in your pan but not a lot. This helps flavor your dip and helps it pull apart nice and easy!) While your chorizo is still in the pan, add your shredded mexican cheese and your oaxaca cheese. Let it cook for 12-14 minutes and you're ready to eat!

Pop’s Carnitas

  •  Ingredients
    •  Pork butt (6-8 pounds)
    • One cup chicken stock or dark beer
    • One onion chopped
    • 6-8 cloves garlic minced
    • One & ounce chipotle peppers in adobo
    •  Two tablespoons brown sugar
    •  Two tablespoons ground cumin
    •  Two tablespoons ground oregano
    • One tablespoon chili powder
    •  One tablespoon black pepper
    • One tablespoon salt
  •  Instructions
    • There are a couple ways of cooking the roast either in a crock pot or slow cooker or on the smoker in a dutch oven or pan. Place the roast in the vessel and then pour all the ingredients over the top. You can cut the roast into smaller chunks to  help it fit into whatever you are cooking it into.. Put the slow cooker on high or low depending on how much time you have. It will take about 9 hours on low and 7 hours on High.
    • For the dutch oven set the temp at 225 and cover. Should take about 8 hours to finish. When the pork is “shredable” remove and place on a cookie sheet and allow to cool. Strain the liquid from the pot ….discard the solids and save the Liquid . Shred the meat , discarding bone and excess fat and spread out evenly over the cookie sheet. Sprinkle about one cup over the pork and Then place into the oven under the broiler. Cook for about 5 minutes til the edges start to crisp, remove from the oven and stir to expose more pork and return to broiler for another 5 minutes. Remove and add more liquid if too dry and taste. Add more salt here if needed and enjoy Your carnitas!!!!!

Taco Toppings!!! 

  • Pickled Cabbage 
    • 1 head of red cabbage; finely shredded
    • 2 cups water
    • 2 cups red wine vinegar
    • 3 tbsp salt
    • 2 tbsp sugar
    • 1 ½ tbsp pickling spice
    • 2 garlic cloves; peeled and smashed
      • Combine all ingredients except for your garlic and cabbage in a pot and bring to a boil. While your pickling liquid is coming to a boil, smash your garlic, cut your cabbage, and place them into your mason jar. Once your pickling liquid comes to a boil, pour over your cabbage and into your mason jars. Seal the lid and place in your fridge. Once it's cool, it's ready to eat!
  • Pickled Red onion
    • 2 Cups water
    • 2 Cups white vinegar
    • 3 tbsp salt
    • 2 tbsp sugar
    • 3 garlic cloves; peeled and smashed
    • 2 tbsp pickling spice
    • 2 small red onions; cut thinly 

  • Pickled jalapenos
    • 1 Cup water
    • 1 Cup white Vinegar
    • ⅓ cup sugar
    • 1 ½ tbsp salt
    • 2 garlic cloves; peeled and smashed.
    • 10 jalapenos; cut thinly 
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