PASSPORT to MEXICO

Saturday, February 19th
10 AM – 3 PM

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https://www.lechatgourmet.com/product/passport-to-mexico/
PASSPORT to MEXICO
3010

$135.00

Homemade Chorizo Sausage I Chile Rellano I Steak Fajitas I Tortilla Chicken Soup
Baby its cold outside but the Le Chat kitchen is heating things up this
winter with the aromas and flavors of Mexico! Join Chef Vincent for a
culinary adventure as we cook our way from Mexico City to Puebla
via recipes inspired from chef’s travels in Mexico.

Saturday, February 19th
10 AM – 3 PM

Techniques and Skills:
Grilling I Oven & Fire Roasting I Sautéing
Making Sausage I Frying I Hand Rolling Tortillas

Recipes include:

HOMEMADE MEXICAN CHORIZO SAUSAGE
– sautéed fresh ground pork with our homemade chorizo
spice mixture of cumin, ancho chili, Mexican oregano,
garlic, coriander, paprika and guajillo chili

SMOKY CHORIZO QUESADILLAS
– these loaded quesadillas are made with hand rolled tortillas,
filled with homemade fresh Mexican chorizo sausage,
lime and crumbled queso fresco cheese,
served with radish fennel salsa

HOMEMADE FLOUR TORTILLAS
– hand rolled flour tortillas
cooked over a low flame

RADISH & FENNEL SALSA
– crispy radishes meet sweet fennel in this
delicious salsa for the perfect pairing with our
homemade smoky chorizo quesadillas

MEXICAN CHICKEN TORTILLA SOUP
– this recipe is based on a dish I had in Mexico City,
sautéed sweet onions and garlic simmered with
chicken broth, chipotle peppers, Mexican oregano,
bay leaves, lime juice, shredded white meat chicken,
served with fresh cilantro, diced onions, avocado,
sliced serrano chilies, wedges of lime
and crispy matchstick tortillas

CHILE RELLANO de PUEBLA
– originating in the city of Puebla, Chile rellano is a
Mexican dish made with mild poblano chili peppers that
are fire roasted, then stuffed with Monterey jack cheese,
dipped in eggs and flour, deep-fried in hot oil until crispy
golden outside with gooey melted cheese inside,
served with homemade salsa roja red sauce

SALSA ROJA
– in a blender we’ll puree fresh plum tomatoes,
sweet onions, garlic cloves, jalapeno peppers
and cilantro, then add to a sauté pan with
olive oil and simmer low and slow

MARINATED STEAK with TEQUILA
– for a maximum flavor punch we’ll marinate
our flank steak in olive oil, red pepper flakes
minced garlic and a kiss of tequila!

CHAR GRILLED STEAK FAJITAS
– we’ll char grill our marinate flank steak,
serve thinly sliced with our homemade tortillas,
creamy guacamole, crumbled queso fresco cheese,
roasted rainbow mini peppers and sweet onions

ROASTED SWEET PEPPERS & ONIONS
– oven roasted caramelized sweet onions
with rainbow red, yellow and orange mini peppers

HOMEMADE GAUCAMOLE
– chunky avocado guacamole
pureed with lime juice

$135 per person

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Saturday, February 19th
10 AM – 3 PM

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