Tuesday, June 20, 2017

Chocobananos and Mixtas Workshop

For those of you who were with us at Latin America Heritage Camp. Here are the recipes for what we did at the cooking workshop.  (will update with pics of the workshop)


Frozen fruit
Wooden sticks

Peel the fruit (in case needed) depending on the size of the banana you might want to cut them in half by the middle. Strawberries put three to five in a skewer. Other fruit like pineapple, papaya and watermelon you might make a triangle. You can also make choco pan (with pan dulce) which in the US you can buy at a Mexican bakery.

Put the fruit in the wooden sticks (or skewer for strawberries) and place in the freezer the night before the preparation.

The day of the preparation:
Heat the chocolate in double boiler. Take the fruit out and dip it in the chocolate and then roll it in your favorite toping.
Put it in the freezer for a couple of minutes and enjoy!


12 corn tortillas
3 Avocados
6 medium size sausages
1 small cabbage
2 limes
Salt, pepper
1 tbs. olive oil
Hot sauce

To make Guacamol:

Mash the avocados add lime juice, salt, pepper, oregano, olive oil and a tablespoon of mayonnaise. Mix.

Put two pots of water to boil. One for the cabbage and one for the sausages.

Slice the cabbage as to end with thin long strips.

Throw the cabbage and sausages in the boiling water leave them for about 5 minutes.

To make a Mixta, Take the corn tortilla spread some guacamol, put cabbage and half a sausage.

Add mayonnaise, mustard, ketchup and hot sauce.

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