Foodies Hamper | Mexican Cooking Class

• 
• Servings
  2
• Prep
  90 m
• Cook
  90 m

Recipe By: Dylan Vicker

Foodies Hamper

Mexican Cooking Class

ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

MEXICAN COOKING 

This class and kit combination will give you the insight and skills on how to prepare classic Mexican dishes. We source and organise the bulk of the ingredients, posted directly to you. All you'll need to prepare an eminently delicious bowl of fresh Braised Chicken with Chiles and Ceviche Tostaditos- with Lime-Cured Fish is a few easy-to-find grocery store item in an immersive experience. This experience works as both a social and educational experience. You'll leave with the confidence to prepare your own restaurant quality meal at home. 

HIGHLIGHTS

• Learn how to craft restaurant-quality Mexican foods at home 
• Learn to make the Ceviche and Tacos from scratch
• Learn useful tips and tricks from a certified chef instructor. 
• A fun and social online atmosphere 
• Adaptable for various dietary restrictions- just let us know! 

THE MENU

• Tinga de Pollo- Braised Chicken with Chiles
• Ceviche Tostaditos- with Lime-Cured Fish

HAMPER CONTENTS

1. Organic Live Salsa (Fresh-tasting mild salsa)
2. Chiles de Pueblo - Mexican chillies mix
3. Green Habanero Sauce (authentic traditional Mexican flavours)
4. Three Red Chilli Hot Sauce (red taco salsa made with chilies of the highest quality) 
5. Tostaditas (deep fried tortillas perfect for entrees) 
6. Chipotle En Adobo (smoked jalapeños in a tangy, slightly sweet adobo sauce)
7. Handmade Tortilla Warmer (to keep your tortillas warm once made. Colours may vary)  
8. QR code linked to the recipes and an online instructional video 
9. Delivery included within Australia

* In the event of package delivery delays for ingredient kits, it is advised that you refer to the recipes sent and obtain ingredients so you are prepared for the class. Otao make every effort to have the package-ingredient kit to you 48 hours prior to the class start time and depend on the service of Australia Post. We are not liable for late or non-delivery.

WHAT DO I BRING?

• 4 chicken thighs (600g) and 600ml chicken stock
• 1 brown onion, 1 shallot, 4 cloves of garlic, 2 tomatoes, 1 avocado, 1 lime, 1 radish
• 1 table spoon Creme fraiche or sourcream, 60g of Shredded Oaxaca or Monterey Jack Cheese
• 6 corn tortillas
• 1 bunch coriander
• 200g kingfish, sushi-grade, deboned, cut into 1cm cubes (or substitute any fresh white fish)
• vegetable oil or pork lard 
• Salt, sugar and pepper to taste

EQUIPMENT NEEDED

• Sharp knife and cutting board 
• Sturdy sauté pans with lid  or a large pot
• Small mixing bowls 
• A spatula, tongs, and measuring spoons 
• A digital scale 
• Cling wrap

SPECIAL DIETARY NOTES

• Vegetarian/vegan you can replace the chicken with mushrooms or vegan meats, replace the fish with avocado
• Gluten-free - we will send a gluten free tacos
• Dairy-free - you can use non dairy cheese or without.
• Low sodium. Use less salt.
• Kosher. No pork or you can use kosher meats 
• Halal- Purchase your own halal meat.
• No nuts. We don't include any nuts in our meals. 

ON THE DAY 

• This online Zoom class lasts for 1-2 hours you will need a device with internet connection
• Meet our chef and follow along with a live cooking demonstration, from your kitchen 
• Debrief with a chance to enjoy your creations and chat. 
• Learn how to make Ceviche and Tacos
• In rare situations, we may have to restart the online class - so reconnect.

HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after the actual online class because you can click on the QR code for the video and recipe.
• We recommend you to watch the pre-recorded the video below to understand the recipes before you start making and cooking. 
• In this online cooking class, you are welcome to your wine and beer. However, for safety, please focus on cooking, and you can drink with the meal later.
•  If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia.
• Have a question as "I'm attending an online class?" please check our FAQs

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details. No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we will have the record for you.
• If you buy the voucher from the 3rd party, you will be bounced by the terms which we don't have the control over their business practices.
• Have a question as "I need to cancel, change or ask for a refund?", please check our FAQs

LIQUOR LICENSE 

• Otao kitchen license number for online class delivery VCGLR LIMITED LICENSE  36135497*
• For Liquor Licenses - Under the Liquor Control Reform Act 1988 it is an offence - to supply alcohol to a person under the age of 18 years (Penalty exceeds $19,000). - For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $800). 

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🐔Tinga de Pollo- Braised Chicken with Chiles 

This dish of shredded chicken makes a wonderfully complex-tasting filling for tacos. It is often served with a number of different accompaniments: refried beans, crumbled cotija cheese, lime wedges, tortillas or tostadas. 

Serves: 4 

Preparation time: 30 minutes

Execution time: 1 hour 30 minutes 

INGREDIENTS

• 4 chicken thighs (600g)

• 2 tbsp pork lard or vegetable oil 

• 1 tsp salt

• 1 brown onion, peeled

• 4 cloves of garlic, peeled

• 2 tomatoes, cut in half 

• 600ml chicken stock

• 3 tbsp Otao Kitchen - Chiles De Pueblo*, soaked and rehydrated 

• 2 tbsp chipotle en adobo*

To serve: 

• 12 corn tortillas, warmed in a skillet 

• 1 avocado, sliced thinly

• ¼ cup coriander, chopped 

• 1 lime, cut into wedges

• Shredded Oaxaca or monterey jack cheese 

• A few dashes of El Cielo Green Habanero Sauce 

• A few dashes of El Cielo Three Red Chilli Hot Sauce

METHOD

1. Heat a large pot over medium heat. Season the chicken generously with salt. Add in 2 tbsp of pork lard or vegetable oil to the pot and brown the chicken on both sides. Remove and set aside. 

2. Preheat your oven with the grill setting turned on high. 

3. Place the garlic cloves, tomatoes, and onion on the highest rack. 

4. Cook for 3-4 minutes until the garlic, tomatoes and onion begin to blacken a little bit, turn them over to the other side and repeat for another 3-4 minutes until the other side looks the same. 

5. Place the tomatoes, garlic, onion, 2 tbsp chipotle en adobo*, and 3 tbsp Otao Kitchen - Chiles De Pueblo* in a blender with 600ml of chicken stock and blend into a puree. 

6. Place the chicken in a pot with the blended sauce and bring the pot to a simmer over low heat. Cook the chicken for 1.5-2 hours or until the chicken is fall-apart tender, and the sauce has thickened to the consistency of gravy. 

7. Season to taste with salt. 

8. Warm a few tortillas in a skillet over medium heat, and transfer immediately to a tortilla warmer. 

9. Garnish the tacos with a few dashes of hot sauce, some cheese of your choosing, a few slices of avocado, lime juice, and chopped coriander. 

🐟Ceviche Tostaditos- with Lime-Cured Fish

This dish of white fish is cured lightly in lime and other aromatics. It makes a delicious, refreshing, and light snack or appetiser. 

Serves: 2 

Preparation Time: 15 minutes 

Execution Time: 30 minutes

INGREDIENTS 

For the ceviche:

• 200g kingfish, sushi-grade, deboned, cut into 1cm cubes (or substitute any fresh white fish)

• ½ lime, juiced 

• 1 tbsp coriander, chopped finely 

• ½ shallot, minced finely 

• 1 pinch salt

For the chipotle crema: 

• 1 tsp chipotle in adobo sauce

• 1 tbsp creme fraiche or sour cream

To serve: 

• 6 tostaditos 

• 1 radish thinly julienned 

• 2 coriander sprigs, picked

• ½ avocado, sliced 

METHOD

1. To make the chipotle crema: mix the crema and the chipotle together in a mixing bowl. Adjust the heat to your liking by adding in more chipotle, if desired. 

2. To prepare the ceviche: Mix the lime juice, a pinch of salt, shallot, kingfish, and coriander together in a mixing bowl. Allow the lime juice to cure or ‘cook’ the fish for 15-30 minutes depending on how firm you like the texture. As the lime juice penetrates the kingfish, it will make it more firm, and its colour will turn increasingly opaque. 

3. After the fish has cured, spread a tablespoon of the chipotle cream over the surface of one of the tostaditos. Place a layer of thinly sliced avocado over top of the crema and season it with a tiny pinch of salt. Spoon the ceviche over top of the avocado. Sprinkle a little bit of the picked coriander, radish, and lime juice on top of the ceviche as a final garnish.

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Printed From otaokitchen.com.au 12/04/2024