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Dia de los Muertos Virtual Cooking with Lola's Cocina

Picadillo Tostadas
3 tablespoons cooking oil
1 pound ground turkey or beef
1/2 white onion, diced
2 garlic cloves, diced
2 potatoes, cubed
2 carrots, chopped
2 celery stalks, chopped
2 Roma tomatoes, chopped
Salt, to taste
Cooked beans (recipe below)* or two 15-ounce cans of beans
12 corn tortillas or ready-made tostadas
1 cup cooking oil

Slow-Cooked Beans
2 cups dry beans
1 medium onion, peeled and halved
5 garlic cloves
2 tablespoons olive oil or lard
2 tablespoons salt, or to taste
Epazote, optional

Clean and rinse beans. Add beans, onion, garlic, olive oil or lard, and salt to slow cooker. Cover and cook on low for 8-10 hours. If cooking on stovetop, cook on lowest heat for 2-4 hours or until beans are tender.

*Note: If you're in a pinch, two 15-ounce cans of your favorite beans can be used for this recipe.

Optional Garnishes
Shredded cabbage
Diced avocado
Shredded carrots
Salsa of your choice

Agua Fresca de Avena
4 cups water
6 dates, pitted (sugar, honey, or agave can be used in place of dates)
1/8 teaspoon salt
1 3-inch cinnamon stick (or 1 teaspoon of ground cinnamon)
1 teaspoon Mexican vanilla extract
1 cup old-fashion oats

Tools & Equipment
Large pot for picadillo
Small shallow pan for frying tortillas
Large pan or shallow pot for refried bean
Tongs and serving spoon
Platter or plate for serving
Cutting board and knive
Blender, large spoon, strainer, and pitcher for agua fresca
Measuring cups and measuring spoons

Nov 2, 2020 05:00 PM in Mountain Time (US and Canada)

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