It was so great to be back in my own kitchen! For spring break, my family and I made a quick getaway to one of our favorite cities: Chicago. But, I was ready to get back to my Crème students! March is Street Taco month at Crème de la Crème: Guacamole with Fresh Corn Chips, Roasted Chipotle Shrimp Tacos with Charred Mexican Corn, Pork Carnitas Tacos with Jalapeno Slaw, and Sopapillas with Cajeta.
Corn chips are so simple to make -- brush corn tortillas with vegetable oil and then bake in the oven until crispy! They pair perfectly with my simple Guacamole recipe. This class was hands on tonight! Veronica diced the avocados, Jerod minced the garlic, and Ann mashed the guacamole to the best consistency.
While my students munched on the chips and guacamole, I started the pork carnitas in a pot. It's truly a one pot wonder.
Next, I started the Charred Mexican Corn that would pair with the Roasted Chipotle Shrimp. For the early spring months, I use frozen corn. But if it was summertime, I would be grilling corn on the cob for this recipe.
The Roasted Chipotle Shrimp comes together quickly and stress-free! Bake for eight minutes and it's ready to rock. After my students enjoyed their shrimp tacos -- I had a delayed surprise up my sleeve.
It was a special night because Cindy and Ann joined the ever so honorary Crème Club!! It has been such a blessing having these two in my classes. Thank you, thank you!
Back to cooking -- the Pork Carnitas were ready! I tossed together a Jalapeno Slaw that compliments the pork. Top with Quesa Fresco, radishes, and hot sauce.
But, the dinner wasn't over yet! I had some quick and easy Sopapillas with Cajeta up my sleeve still. Cajeta is Spanish caramel sauce. I like to drizzle the cinnamon sugar sopapillas with it. Yum!
Thank you for a fabulous evening! I can't wait to see all the new budding friendships in future classes. Cheers! XOXO Paula