The class will be conducted via zoom at 7:00PM EST. You will receive a link to enter the call after booking.
Ingredients
1lb Ground Pork
4 Dried Guajillo Chilies
2 dried chipotle chilies
2-4 dried arbol chilies (depending on your heat preferences)
2 bay leaves
3pcs cloves
1/2 tsp dried thyme
5 garlic cloves
1/4 C Red Wine Vinegar
1/4 C Beer
1.5 tsp smoked paprika
1.5 tsp paprika
1 tsp Ground Cumin
1/8 tsp cinnamon
1.5 tsp salt
1/2 tsp black pepper
6 plum tomatoes
2 cloves garlic
1-2 Jalepenos (depending on your heat preferences)
1/4 C diced red onion (about a 1/4 of an onion)
2 TBL Chopped Cilantro
1 Lime - juice from
1/2 tsp ground cumin
2 TBL EVOO
1 tsp salt
1/2 tsp smoked paprika
2-3 Russet potatoes
Water
2tbl Salt
1 C Masa (masa harina or maseca)
1 TBL Evoo
1/4C oil for frying
1 large avocado
2 TBL EVOO
1/4 tsp salt
1 lime
Kitchen Tools
Stand mixer with paddle (optional)
Blender
Pot for boiling potatoes
Small pot for rehydrating dried chilies
Large (12” or so) frying pan or cast iron
3 1/2” - 4” ring mold (optional)
Knife
Cutting board
Parchment or wax paper
2 small sheet pans, oven with broiler
Rubber spatulas for scraping
Metal spatula for turning
Sample Menu
• Make Mexican Sopes with Chorizo and Salsa from scratch with a MasterChef