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Easy Mexican Chicken Pozole
Part soup, part chili, this is great way to introduce Mexican dried chiles into your pantry. This recipe uses leftover cooked chicken and requires very little chopping. Adjust the spice level by adding more stock if you like. It's about a 3-4 out of 10. Garnishes are only limited to your imagination...however, the shredded lettuce was the surprise hit! Serves 6.
5 dried guajillo chilies, stemmed & seeded
2 dried ancho chiles, stemmed & seeded
2 cups canned whole tomatoes and their juices
2 cloves of garlic, peeled
1/2 of a white or yellow onion
½ tsp. each dried cumin & oregano
3 tbsp. oil (any kind, or chicken or bacon fat!)
4 cups chicken stock or water
1 large can of hominy, drained and rinsed
2-3 cups of leftover shredded chicken
Salt, to taste
Garnishes (no rules, use as little or many as you like):
Sour Cream or Crema
Queso Fresco or Shredded Cheese
Chopped White or Red Onion
Thinly sliced Radishes
Finely shaved iceberg Lettuce or Green Cabbage
Sesame Tuna Lettuce Wraps
We always need a new, quick, make-ahead and impressive appetizer to start off a dinner get-together, or offer to bring to a party. This recipe could also be doubled or tripled if you hosting a large gathering! We found small, but really tightly packed leaf lettuce heads at T&T Supermarkets. Iceberg lettuce would also work!
Makes about 12
1 8-9oz thick piece of best quality Tuna
1 tbsp. miso paste
2 tbsp. soy sauce
1 tsp. sesame oil
3 tbsp. mixed black & white sesame seeds
1/4 cup rice wine vinegar
1 tbsp. sugar
1/2 cucumber, thinly sliced
1 carrot, thin julienne (use a peeler or mandolin)
2 green onions, very thinly sliced
2 radishes, very thinly sliced
About 12 small lettuce leaves (see note above)
Oil, as needed
Flaky sea salt, as needed