Does sipping on Blood Orange Margaritas while preparing delicious Mexican dishes sound like the ideal way to spice up your Wednesday night? We certainly think so. This week Chef Amalia Scatena welcomed guests into her kitchen for a Mexican Fiesta cooking class where she shared her talents and insights on Mexican cuisine.
The highlight of the night for Chef?
“This class in particular was a unique one. Our Garde Manger Chef brought in his moms tortilla press for us to make homemade tortillas with stone ground masa flour. It brought authentic tradition into the kitchen, and exposed me to new culinary ideas and techniques.”
Interested in gaining some culinary tips from Chef? Tired of the same old Sunday night dinner? Looking for an interactive and enjoyable mid-week activity? Email firstname.lastname@example.org to inquire about private cooking classes for a minimum of six people.
Try Chef’s famous Tostadas and infuse your kitchen with spicy, rich Mexican flavors:
Makes 12 tostadas
12 corn tostadas, such as Guerrero, Mission
1 1/2 cups refried beans, warmed up (can be home made or store bought)
3 cups Chicken Tinga
1 cup iceberg or romaine lettuce, finely sliced
1 ripe avocado, pitted, peeled, and sliced
1/2 cup queso fresco, Cotija or Farmers Cheese, crumbled
1/2 cup Mexican or Latin style cream
Salsa of your choice, such as Salsa Verde, optional
Place the tostadas on a large platter.
Layer a couple of tablespoons of refried beans on the tostada. Spread a couple tablespoons of Chicken Tinga on top and garnish with about 1 or 2 tablespoons lettuce, 1 or 2 slices of ripe avocado, 1 or 2 tablespoons of crumbled Queso Fresco and Mexican Cream.
Serve the salsa on the side for people to drizzle as much as they want.