I loved creating my "Street Taco" menu! Guacamole with Fresh Corn Chips, Pork Carnitas Street Tacos with Jalapeno Slaw, Roasted Chipotle Shrimp Street Tacos with Charred Mexican Corn, and Sopapillas with Cajeta. This menu does not disappoint!
Think of it as table-side guacamole. Delicious guacamole doesn't have to be complicated. The trick is to make the flavor of the avocados shine.
The Pork Carnitas come together so quickly and easily -- don't blink or you might miss it. Fresh citrus juice, pork butt roast, and seasonings simmer on the stove until the meat is tender. After we started the Pork Carnitas, I mixed up the Jalapeno Slaw and let it sit in the fridge until it was time to serve.
The Roasted Chipotle Shrimp is the perfect remedy to a busy weeknight. It's a quick marinade so you don't have to worry about planning ahead. Red peppers, jalapenos, and Queso Fresca give the corn an extra kick. For this recipe, I use warmed flour tortillas. Pair the Roasted Chipotle Shrimp with the Charred Mexican Corn and top with Lime Crema.
After my students enjoyed the shrimp tacos, the Pork Carnitas were ready to assemble. Start with a corn tortilla, then top with Pork Carnitas, Jalapeno Slaw, Queso Fresca, and fresh radishes.
I couldn't end class without something sweet! The shining star of the dessert was the homemade Cajeta -- A Mexican caramel sauce. I fried up sopapillas, shook in a paper bag of cinnamon sugar, and drizzled with Cajeta.
Thanks for spending your Wednesday at Crème de la Crème! Cheers! XOXO Paula