Recipes from my cooking class with Zack of PushStart Kitchen

Guacamole

2 ripe haas avocados, halved, pitted and flesh removed

½ cup fresh cilantro, chopped

½ cup white onion, minced

1 fresh serrano chile, chopped

2 tsp. fresh lime juice

Salt to taste

-mash all ingredients together do desired consistency.

Salsa Pipian

1 ½ cups green pumpkin seeds

2 fresh serrano chiles, chopped

½ large white onion, chopped

4 cloves, garlic

1 bunch cilantro, chopped

4 tbsp. olive oil

3 cups water (or stock)

Lime juice to taste

Salt to taste

In a deep sided pot, heat oil and sweat onion, garlic and chile till translucent. In a dry saute pan, toast pumpkin seeds over medium high heat. Add to onion mixture. Top with water and bring to a boil. Reduce heat and simmer until all ingredients are soft. Stir in cilantro and remove from heat. Blend until smooth. Season to taste.

Salsa de Chile Guajillo

2-3 medium sized tomatoes, quartered

3 tablespoons canola oil

3 oz guajillo chiles, wiped clean, seeded and stemmed

½ cup chopped white onion

3 large cloves garlic

3-5 chile de arbol, seeded and stemmed (be careful with these, they are very spicy!)

1 tsp. dreid oregano

Salt and Pepper to taste

Heat broiler. Toss tomatoes in 1 tbsp of oil and spread on sheet pan. Broil until charred on all sides. In a dry pan toast chilles until aromatic. In a blender, combine all ingredients and puree. Heat a heavy bottomed skillet and add remaining oil. Slowly add puree to hot skillet (careful, it will spatter). Simmer, stirring constantly until warmed through. Season to taste.

No-stir Dulche de leche

1 can condensed milk

Bring pot of water to boil. Submerge can of condensed milk and let boil for 4-5 hours. DO NOT let the water level drop or bad things will happen. Serve with guava paste and a sprinkling of cotija cheese.

Chicken Tortilla Soup

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.