Let’s celebrate Las Posadas together

 
 
 

Welcome to our Mexican holiday celebration!

This celebration typically commences Dec. 16 and ends Dec. 24, but we are going to get an early start and share in the sentiment of spending time together and giving thanks.

Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand, even the night before if you like. Print out the recipes if you can.

  • Heads up among other items to prep there is a marinade you’ll want to do the night before or a couple hours ahead.

Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!

We have also paired these dishes with wine that will heighten the experience!

CLICK HERE FOR ZOOM LINK Meeting ID: 880 3842 6292. Passcode: 640438

Jump on Zoom anytime after 4:50pm and we’ll get started at 5:00pm sharp!

“Algo Extra”

You are welcome to purchase your tortillas OR you can make them yourself! We just won’t be making them in class. (These ingredients are not included in the shopping list FYI)

Recipe - Homemade Tortillas

Mexican Coffee

Ingredients

  • 3/4 cup ground coffee (regular or decaffeinated)

  • 2 tsps ground cinnamon

  • 5 cups water

  • 1/2 cup whole milk

  • 1/2 cup heavy cream

  • 1/3 cup chocolate syrup

  • 2 tbsps brown sugar

  • 1 tsp vanilla extract

  • Garnish: whipped cream, cinnamon sticks, chocolate shavings

Directions

  1. Add the coffee grounds and cinnamon to the filter basket of your coffee pot. Then add the 5 cups of water to the pot and brew as you normally would.

  2. While the coffee is brewing, bring the milk, heavy cream, chocolate syrup, and brown sugar to a gentle simmer in a small saucepan. Make sure to cook on low heat so you don’t burn the mixture. 

  3. Remove from the heat and add the brewed coffee to the milk mixture. Whisk in the vanilla extract.

  4. Divide the coffee among four cups and top with whipped cream and a sprinkle of cinnamon. Enjoy immediately.


Chili Margarita

Chili Salt

  • 4 tsp salt

  • 1/2 tsp chili powder

  • 1/4 tsp cayenne powder

  • Lime wedge

Chile Infused Tequila

  • 1 1/2 cups Silver Tequila

  • 3 serrano chile peppers, sliced in half lengthwise

  • 2 fresno chile peppers, sliced in half lengthwise

Margarita

  • 1 1/2 oz pepper infused tequila

  • Juice from 1/2 lime

  • 1 oz Cointreau

  • 3/4 oz agave

  • Ice

Directions:

  1. Combine tequila and peppers in an airtight container. Allow the tequila to infuse for at least 5 to 8 hours (or more if you want it hot).

  2. When ready to make the margarita, stir together ingredients for chili salt in a small bowl. Rub a margarita or cocktail glass with the lime wedge, then rim with chili salt.

  3. In a shaker filled with ice, combine chile infused tequila, lime juice, triple sec and agave. Shake vigorously.

  4. Fill rimmed glass with ice. Strain margarita into the glass and serve.

Wine Pairing

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”

Chef Joey has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it.