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.