Bunco Babes & Mexican Street Fare

It's a small world after all.  One of my students taught my daughter Ava dance lessons when she was 6 years old!  Reconnecting and making new friends is one of the best parts of Crème de la Crème.  For this group, Street Tacos were back!  These are perfect recipes to have on hand for summer entertaining.  Fresh Guacamole with Homemade Corn Chips, Pork Carnitas Tacos with Jalapeno Slaw, Roasted Chipotle Shrimp Tacos with Charred Mexican Corn, and Sopapillas with Cajeta (aka the most heavenly homemade caramel sauce!).

Step 1: Serve a summery white wine.  After all -- we cook with wine here in the Crème kitchen. Pork Carnitas was the first recipe we unpacked.  Select a cut of pork with some fat like a pork butt or pork shoulder.  I've had students ask about substituting chicken or beef -- just make sure it has that fat so that it doesn't become too dry.  Simmer in orange juice and seasonings.

You can't serve a Street Taco menu without some fresh guacamole.  Keep it simple with avocados and a handful of ingredients.  There is nothing better than warm, homemade corn chips fresh out of the oven to serve it with.

Back to the Pork Carnitas -- the Jalapeno Slaw is the perfect compliment.  Toss the slaw, diced jalapenos, green onions and your favorite homemade slaw dressing.  Chill until time to serve.

I pair Charred Mexican Corn with the Roasted Chipotle Shrimp.  The shrimp is super quick and easy so we started on the corn.  You can roast corn in the oven like you would other vegetable. Oil, salt, pepper...and roast away!

Before the Street Tacos started coming together -- I had to get started on the Cajeta.  Normally it's made with goat's milk but I substitute evaporated milk for a less tangy alternative.  Add a cinnamon stick and let it come to a simmer.

IMG_4463.jpg

The next thing on my to do list was the Roasted Chipotle Shrimp.  This recipe is a no brainer for a busy weeknight.  Place thawed shrimp in a ziploc with a three ingredient marinade.  Shake.  Pour on a baking sheet and bake until pink.  Voila!

Dinner is served!

While my students enjoyed their tacos, I prepared the grand finale: Sopapillas!  Flash fry, shake with cinnamon sugar, and serve with warm Cajeta!

Ladies -- thank you for such a wonderful evening!  It was such a pleasure having you in the kitchen.  Cheers! XOXO Paula