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Tacos de Barbacoa with Heirloom Blue Corn Tortillas and Salsa "Irma" - Interactive Livestream

Livestream Napa, CA

$20.00

BYOW
mexican
Livestream
Replay Available
ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. Prior to your class, you will receive an email with a private link to join the livestream on YouTube during the specified day and time. Your host will message it to you so be on the lookout! --- Rogelio has worked in some of the most highly acclaimed kitchens in northern California such as Cyrus, The French Laundry, Spruce and Angele. With a Michelin star background in fine dining he now will show you a classic from his childhood. Join Chef Rogelio Garcia in making Tacos de Barbacoa made with beef cheeks, heirloom blue corn tortillas and salsa verde "Irma." Recipes that are passed down from his mother down from generations, in this session you will learn how to make a classic dish from Mexico in your own home.

Menu detail

Barbacoa made with " beef cheeks"
Entree
Barbacoa is a dish that is highly regarded for weddings, quincianeras and birthdays in Mexico, cooked with chiles, onions and tomatoes wrapped in agave or banana leaves for a sweet flavor and cooked underground in ruby red coals for 12 hours. Chef Rogelio will show you how to make Barbacoa at home with beef cheek wrapped in banana leaves, chiles, and onions and cooked at home on your stove. Beef cheeks are tender and are always a favorite in Mexico for their soft and sufficient texture.
Blue Corn Tortillas
Entree
if you haven't made your own heirloom blue corn tortillas at home Chef Rogelio will show you how to make them for a perfect pairing to the "beef cheeks" barbacoa.
Salsa Verde "Irma"
Entree
To finish the Tacos de Barbacoa made with beef cheeks and homemade tortillas you need a great sauce. Salsa Verde in s refreshing bright green sauce made with tomatillos green chiles and cilantro to put over the top of the taco. This sauce was also made at Chef Rogelio's table when he was growing up by his mother Irma. He has named the sauce Irma.