Virtual Cooking Class + Mixology: Charred Picadillo Burritos

Join us for this fun virtual cooking class where we make Charred Picadillo Burritos and a Citrus Perinne (mezcalita style drink).

When: Wednesday April 29th at 6pm MT.

Heather will walk you through all her tips and tricks for making this delicious dish for your family. Serves 4-6.

Reservations for meal kits are available Thursday (4/23) thru Saturday (4/25). We will shop for groceries on Monday and your meal kits will be ready for pick-up or delivery* Tuesday (4/28) & Wednesday (4/29) with the virtual class starting at 6pm on Wednesday (4/29) via Zoom. Vegetarian options available.

*Delivery is available within Longmont only, at this time.
**Contains dairy and wheat. Vegetarian option w/ mushrooms.

Pre-order your meal kit: opens in a new windowhttps://st-vrain-cidery.square.site

Zoom link: opens in a new windowhttps://us02web.zoom.us/j/86078865702

Shopping list (buy local)

Tomatillo Pico:
½ small white onion, finely chopped
2 cloves garlic, finely chopped
1 lime, juiced
Salt
1 tablespoon ground cumin
2 stems fresh oregano, finely chopped (or 1 tsp dry, rubbed in palms to waken)
One small handful cilantro or flat parsley, finely chopped
5 tomatillos, peeled and chopped
1 jalapeno, seeded, and thinly sliced

Burritos:
4-6 small white or yellow potatoes, sliced
Salt
1 pound ground beef (OR 4-6 large portobello mushrooms for vegetarian)
2-3 tablespoon olive oil
½ cup water
2 large poblano pepper, seeded, thinly sliced
1 white onion, thinly sliced
4 large tortillas (white or whole wheat)
1 ½ cups Jack cheese, shredded
¼ cup tomatillo pico (or more, depending on taste)
Cooking spray
Mexican crema (or sour cream) for drizzling

Citrus Perinne:
2 oz. Dry Land Distillers’ Cactus (or Mezcal of choice)
3 oz. SVC Key Lime cider
Juice from 1/2 a lime
2 Tbsp Longtucky Amaro Arancia (or any orange liqueur)
Salt and optional tajin for rim
Optional: 1 tbsp simple syrup/agave for sweetness