Mexican Loteria Happy Hour - OBO Group

Mexican Loteria Happy Hour - Cardia Puebla Cooking

Group Reservation: This Zoom tour is reserved for friends in Oakland/Berkeley/Oregon. If you would like to schedule your own happy hour with friends, please contact us!

Fees: $25 per Zoom Window* for 1 session. If you are unable to attend, you will receive the recipe and instructions and can contact Carlos and Lety for any assistance.

Doing Good: 10% of net proceeds benefit Global Giving - Feeding Strong Women in Puebla

Itinerary

Join hosts Carlos & Lety of Cardia Puebla Cooking in Mexico and friends for a Zoom Happy Hour. We’ll learn to mix a new cocktail, cook a tasty appetizer, and enjoy a friendly game of Loteria.

4:00 p.m. PST Introductions

4:10 p.m. PST Happy Hour

- Mixology

- Cooking

5:30 p.m. PST Game / Eat

- Loteria Mexicana

Loteria Card

You’ll receive a Loteria Card 24 hours in advance of Happy Hour.

Ingredients & Setup

Please purchase ingredients, gather kitchen utensils, setup a computer/iPad/phone in your kitchen, and be ready for a couple of happy hours!

JAMAICA LOCA (1 serving) 

Ingredients

• 1 Shot of Tequila or Mezcal
• Hibiscus Concentrate or dry hibiscus flower
• Sugar to taste
• Natural water
• Mineral water
• ice to taste
• Note: If dry hibiscus flower is used, boil a cup of flower in 1 liter of water for 20 minutes before class and set aside.

Preparation

1. In a jar, prepare 1 liter of natural water together with 1⁄2 cup of hibiscus concentrate and sweeten to taste with the sugar.
2. In a glass place ice to taste, the shot of Tequila or Mezcal, 1⁄2 cup from step 1 and add a little mineral water.

NOPALES PAPERED DIVORCED (2 servings)

Ingredients

• 4 nopales
• 2 thick slices (1/2 inch) panela cheese
• 2 tomatoes
• 1 medium onion
• 10 epazote leaves
• 1⁄2 teaspoon of salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon oregano
• Olive oil as needed
• aluminum foil

Preparation

1. Cut 2 pieces of aluminum foil a little larger than the size of the nopales.
2. Cut the tomatoes into slices and reserve.
3. Cut the onion into rings and reserve.
4. Mix the spices and reserve.
5. In an aluminum foil place a nopal, add a little olive oil and spread all over the nopal, season with a little of the spices. Carry out the same procedure on the other side of the nopal.
6. Place the panela cheese on top of the nopal, some slices of tomato, onion, season with the spices and place some epazote leaves.
7. Cover the above with another nopal performing the procedure of step 5 of olive oil and season.
8. Close the nopal in the form of a package, ensure that everything is well closed so that the juice of the nopal does not come out during cooking.
9. Place the nopal on a comal or in a frying pan over medium-low heat each package for 9 minutes on each side if the nopal is thin, if it is thick cook 12 minutes per side.

GREEN SALSA WITH AVOCADO

Ingredients

• 450 grams of tomatillo
• 1 onion
• 2 cloves of garlic
• 1 avocado
• 15 sprigs of coriander
• 3⁄4 teaspoon salt

Preparation

1. Boil the chiles together with the tomatillos, 1⁄4 of the onion and the garlic, once the tomatillos change color to a yellowish tone, turn off the flame, drain the water and let it rest.
2. Cut 1⁄2 onion into very small cubes and reserve.
3. Cut 5 branches of coriander finely and reserve.
4. Cut the avocado into small cubes and reserve.
5. Blend perfectly the tomatillos, cooked onion, garlic, the remaining cilantro, 3⁄4 teaspoon of salt.
6. Serve in a container and garnish with the chopped onion, chopped cilantro and chopped avocado.

ROASTED RED SALSA

Ingredients

• 2 serrano peppers
• 4 tomatoes
• 1 onion
• 2 cloves of garlic
• 3⁄4 teaspoon salt

Preparation

1. Perfectly roast the chiles, tomatoes, 1⁄4 onion, garlic.
2. Blend the above perfectly with the salt.
3. Reserve in a container.
4. Open the nopales and serve with both sauces.

¡Buen provecho!

Contact

If you have any questions about the shopping list, menu, or itinerary, please contact Carlos & Lety at: cardiapueblacookingclass@gmail.com, or on WhatsApp: +52 222-681-1699

Photo by irvin Macfarland on Unsplash

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