Let’s celebrate Las Posadas together

 
 

Summit Earth welcome to our Mexican holiday celebration!

This celebration typically commences Dec. 16 and ends Dec. 24 so we are going to share in the sentiment of spending time together and giving thanks on Dec. 23!

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 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!

https://us02web.zoom.us/j/87093500637?pwd=WFZSYlZ5VE9RT04wSmJraDV1bVdBQT09

Meeting ID: 870 9350 0637

Passcode: 224380

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

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.