DurationIn this exciting class, Chef Hendrik (Enrique) will start with a demonstration of how to make a Hungarian side dish called Lecso . It’s a tomato and sweet pepper stew with Hungarian kolbassa, served with crostini.
From there, he will make a delicious chicken filling, salsa roja and sautéed mushrooms. Then you’ll get busy learning to work with masa harina, Mexican corn flour that is 100% gluten free. Using the corn dough you make yourself, you’ll make two gorditas, forming them in your hands and then frying them in oil.
These gorditas will be turned into a traditional Mexican street food called “Sopes” by filling them with the chicken mixture, lettuce, cilantro, queso fresco and salsa roja. You’ll take the remainder of your dough and learn to use a tortilla press to make an empanada, filled with mushrooms and cheese, crimped closed in your hands, deep fried and topped with more salsa roja. Experience appetizers enjoyed in Mexico and Hungary, based on Chef Hendrik/Enrique’s dual heritage.
About Us
Mas tacos por favour! Back by popular demand. Enjoy good food, drinks and company while you learn some fail-proof tip to preparing the prefect tacos.
We will start with Mexican chili (make it as spicy or as mild as you want!), then we will prepare an easy vegetable fried rice, a fast and quick chickpea stew, and for dessert we will make a no fuss raspberry crumble.
In this class we focus on staples from one of the most interesting countries I have had the pleasure of visiting. We will be covering brunch, dinner and more with the following mouth-watering menu.
Hosting a taco night? Join our BFK chefs as they show you how you can elevate simple and delicious tacos with all the fixings for any night of the week. E
Beer Breaded Fish Tacos or Shrimp-Chipotle Tacos Salsa Bandera Mexican Rice Pudding Mango Chili Lime Margarita
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