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Virtual Cooking Experience with Claudette Zepeda

Everything you’ll need to cook alongside Claudette during your virtual cooking lesson on Thursday, October 22nd.
Event begins promptly at 3pm PT / 6 pm ET.

Pineapple Tepache Birria

Glazed beef with poblano rice and tortillas


Grill or cast iron pan, mixing bowls, medium saucepan, basting brush, mixing spoons

Pineapple Tepache (fermented pineapple)
*You can substitute canned pineapple juice for tepache (pro-tip: add 1/2 cup of plain or mango kombucha for extra tang)

  • 1 pineapple
  • 2 pounds piloncillo or panela
  • 1 1/4 gallons water
  • cinnamon, allspice, ginger, cardamom, lemongrass to taste, optional

To make the tepache, bring 1 gallon of water to simmer in a large pot.  Add piloncillo and stir until dissolved (add spices if desired).  Cool completely.  In large container with a lid, combine piloncillo water and remaining water (1/4 gallon).  Remove the skins from the pineapple (reserve fruit for another use) and add it to the container. Tie cheesecloth over the top of the glass container or use plastic wrap with several holes for ventilation.  Allow to ferment for 4-6 days at room temperature (this can take up to 7-8 days in cooler spaces).

Adobo (marinade)

  • 3 guajillo chiles
  • 2 ancho chiles
  • 2 cascabel chiles
  • 1 medium onion, quartered
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 5 cloves garlic, smashed whole
  • 1 tablespoon ground ginger
  • 1 teaspoon ground pepper
  • 1/4 teaspoon ground cloves
  • 1 teaspoon oregano
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • Salt as needed
  • 2 tablespoons vinegar
  • 1 cup pineapple tepache or canned pineapple juice (see above)
  • 2 pounds of flank steak or beef trimmings

For the adobo: Cook dried chiles, garlic, ginger, bay leaf, thyme and onion in a pot with water to cover and let simmer gently (do not boil).  Once chiles are tender (about 10-15 minutes), drain most of the water and blend with the rest of the adobo ingredients (through vinegar in list above).  Season with salt, as needed.

Marinade: If grilling, keep flank steak whole and rub adobo over meat.  If cooking on a stove in a cast iron pan (or similar), cut meet into 1-2 inch cubes.  Marinate beef in adobo for at least 2 hours up to a day.

Meat preparation: Once ready to cook, heat a grill or cast iron skillet on high and once hot, add meat.  Cook until meat is cooked through to your desired temperature.  Use the pineapple tepache to baste the meat if on the grill, or to deglaze the pan if cooking in a pan.

Arroz Poblano (poblano rice)

  • 1 cup long grain rice
  • 1/4 medium onion, small dice
  • 3 garlic cloves, minced
  • 1 cup chicken stock, salted
  • 1 cup milk
  • 3 tablespoons butter
  • 2 poblano chiles, grilled and peeled of charred skin, medium dice
  • Salt as needed

In a large high-sided skillet, melt the butter over medium heat. Add onions and garlic and cook to translucent.  Add the rice and cook for a few minutes until the rice grains turn white. Stir in the milk and stock and adjust salt as needed. Bring to a boil. Lower fire to minimum, cover and let cook for about 15-20 minutes until completely cooked and liquid has been absorbed. Let sit covered for 10 more minutes.  Fold in the diced chiles and enjoy.

Toasted Citrus Highball

  • 2 parts DEWAR’S Ilegal Smooth Signature Serve
  • 1 part pink grapefruit juice
  • 2/3 part fresh lemon juice
  • 1/4 part honey water (1 part honey to 1 part boiling water, stir and let cool)
  • 4 parts soda water

Glass: highball

Garnish: pink grapefruit slice

Add all liquid ingredients (except soda) to chilled highball glass. Add cubed ice and soda and stir from bottom of glass, and garnish with pink grapefruit slice.

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