notes from the mexican kitchen

Details for Our July Cookalong!

Our next LIVE YouTube Cookalong with Rick Bayless takes place Thursday, July 8 at 6 p.m. CST.

These cooking classes are open to anyone who joins Rick’s YouTube channel at the “Live with Rick!” membership level at $9.99/month, which also gives you access to live chats, tons of brand new recipes videos and a really great community of at-home and professional cooks.


This month, we’re making Tacos al Pastor, as close as we can get without traveling to Mexico City. Also: A sparkling “Puebla Spritz” from the Frontera Grill cocktail menu.

As always, we love spending this time with you and creating something delicious together. See you Thursday’s night!


• Tacos al Pastor at Home
• Puebla Spritz


Vegetables and Fruit

For the entrée:

14 garlic cloves (will take 2 heads of garlic)
1 pound tomatillos
1 medium red or white onion
1 medium pineapple
½ cup orange juice

For vegetarian version of the dish: 1 medium head (1 ¾ to 2 pounds) cauliflower
For the cocktail: 1 orange


Powdered ancho chile
Ground Mexican cinnamon
Black pepper
Oregano (preferably Mexican)
Apple cider vinegar
3 ½ ounces achiote paste
Vegetable oil
3/4 ounce (about 5 to 7) dried chipotle chiles, often called morita
½ cup chicken broth
2 dozen corn tortillas

Meat for the Entrée

For pork version of the dish: 1 ½ pounds pork tenderloin or thin sliced boneless pork shoulder or unmarinated “pastor meat” from a Mexican butcher

Liquor for the Cocktail

Ancho Reyes chile liqueur
Orange liqueur like Curacao, Combier or Cointreau
1 bottle sparkling wine like Spanish cava

Equipment List

Bowls including a small microwave-safe bowl (glass, pottery, plastic)
13X9 inch glass or stainless steel baking dish (for the meat)
Perforated grill pan or 4immed baking sheet (for the cauliflower)
Grill (gas or charcoal)
Brush spray for oil

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