Instrucciones
1. Coloca la piña fresca cortada de la primera piña en una licuadora de alta velocidad con un poco de agua y hazla puré. Cuela con un colador de malla fina.
2. Mezcla el jugo de la piña fresca, el jugo de piña, el jugo de limón verde, el jarabe simple y la mitad de los cubos de hielo en una licuadora y procesa hasta que estén bien combinados.
3. Refrigera hasta que esté lista para servir. Coloca la otra mitad del hielo en los vasos, agrega el agua fresca y decora con piña y menta.

Rinde: 12 porciones

Ingredients
1 pineapple
10 cup pineapple juice
1 cup Simple Syrup
2 tbsp lime juice
2 cup water
fresh mint
1 cup diced pineapple

Instructions
1. Place fresh cut pineapple from 1st pineapple into a high speed blender with a little water and puree. Strain thru a fine mesh strainer.
2. Mix the juice from the fresh pineapple, pineapple juice, lime juice, simple syrup and 1/2 of the ice cubes in a blender and process until well combined.
3. Chill until ready to serve. Place other 1/2 of ice in glasses, agua fresca, and garnish with pineapple and mint.

Serves 12

Ingredientes de las Pupusas
⅔ de cucharadita de sal kosher
1 ⅓ tazas de harina de maíz para masa (masa harina)
1 taza de agua
8 oz de queso mozzarella rallado
2 cucharaditas de aceite de canola

Instrucciones para el Curtido
1. Bata el agua, el vinagre, la sal, el orégano y el jalapeño finamente picado en un recipiente grande. Agregue el repollo, la zanahoria y la cebolla verde. Mezcle bien para combinar y cubrir uniformemente. Deje reposar durante 30 minutos.
2. Mezcle nuevamente el curtido justo antes de servir.

Instrucciones para las Pupusas
1. En un recipiente grande, mezcle bien la sal con la masa harina. Con las manos, incorpore el agua a la masa harina en varias adiciones, trabajando hasta que toda el agua se haya integrado uniformemente. La masa tendrá una consistencia similar a la de un puré de papas firme. Coloque un cuadrado de plástico de aproximadamente 12 pulgadas o una bolsa con cierre hermético sobre una superficie de trabajo lisa.
2. Divida el queso en porciones de 2 oz. Forme una bola de masa de 2 oz con las manos, aproximadamente del tamaño de una pelota de golf, y aplánela con la mano para formar un disco un poco más grande que la palma de su mano. (Si la masa está muy pegajosa, humedezca ligeramente o engrase sus manos.) Coloque una porción de queso sobre la masa, dejando un pequeño espacio alrededor de los bordes. Cierre cuidadosamente la mano para acercar los bordes del disco y use la otra mano para aplanar y pellizcar los bordes hasta encerrar el queso dentro de una bola. Si aparecen agujeros, cúbralos con un poco más de masa, pero no se preocupe demasiado: el queso que se salga se dorará deliciosamente en la sartén. Humedezca o engrase ligeramente el plástico y coloque la pupusa encima. Aplánela hasta formar un disco de aproximadamente 4 pulgadas de ancho. Repita el proceso para formar una segunda pupusa.
3. Caliente una sartén grande antiadherente a fuego medio y engrásela muy ligeramente con aceite. Cuando el aceite esté bien distribuido, coloque las pupusas en la sartén y cocine hasta que estén bien doradas en algunas partes, aproximadamente 4 minutos. Está bien si el queso comienza a salir. Dé la vuelta a las pupusas y cocine otros 4 minutos, hasta que estén doradas y completamente cocidas. Sirva inmediatamente las pupusas terminadas con curtido y repita el proceso para formar y cocinar las pupusas restantes.

Rinde: 6 porciones

Curtido Ingredients
1 ½ tbsp water
2 ¼ tsp apple cider vinegar
¼ tsp kosher salt
¼ tsp dried oregano
¼ tsp fresh jalapeno
1 ¼ cup green cabbage
3 tbsp matchstick carrot
2 ¼ tsp green onion

Pupusas Ingredients 
⅔ tsp kosher salt
1 ⅓ cup masa harina corn flour
1 cup water
8 oz shredded mozzarella cheese
2 tsp oil, canola

Curtido Instructions
1. Whisk together water, vinegar, salt, oregano, and finely diced jalapeno pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
2. Toss curtido again just before serving

Pupusas Instructions
1. In a large bowl, mix the salt well into the masa harina. With your hands, knead the water into the masa harina in a few additions; work in all the water evenly. The dough will feel like stiff mashed potatoes. Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.
3. Divide the cheese into 2-ounce pieces. Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm. (If the dough is very sticky, lightly moisten or oil your hands.) Pat a pile of cheese onto the masa, leaving just a little space around the edges. Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball. Patch any holes with a little more masa, but don’t worry too much — cheese that leaks out will brown deliciously in the pan. Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide. Repeat, forming a second pupusa.
4. Heat a large nonstick sauté pan over medium heat, and very lightly grease it with oil. When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes. It’s O.K. if the cheese starts to bubble out. Flip the pupusas, and cook another 4 minutes, until they’re browned and cooked through. Serve finished ones immediately with curtido, and repeat forming and cooking the remaining pupusas.

Serves 6

2 tazas de queso caliente
1 ½ tazas de pico de gallo
1 lb de papas fritas en corte ondulado
¾ de taza de crema agria
1 taza de guacamole
1 ½ cucharadas de cilantro fresco

Instrucciones
1. Combine la primera cantidad de cerveza, el jugo de limón verde, el jugo de limón amarillo, el ajo, la cebolla y la pimienta en un recipiente grande que no sea reactivo y mezcle bien. Agregue el bistec de falda, cubra y refrigere. Deje marinar durante al menos 30 minutos o toda la noche.
2. Cuando esté listo para cocinar la carne, caliente una parrilla a fuego alto, aproximadamente **500 °F**. Retire la carne de la marinada y reserve los jugos. Seque la carne con toallas de papel y sazone bien con sal.
3. Transfiera la marinada a una cacerola mediana, agregue la segunda cantidad de cerveza y cocine a fuego medio-alto. Lleve a ebullición, retire la espuma o las impurezas que suban a la superficie y deje que la mezcla se reduzca a la mitad, aproximadamente 20 minutos. Cuele la mezcla con un colador de malla fina en un recipiente resistente al calor. Incorpore el azúcar morena y sazone al gusto con sal y pimienta.
4. Coloque la carne en la parrilla y cocine a término medio, aproximadamente 7 a 10 minutos por lado. Retire de la parrilla y deje reposar de 5 a 10 minutos. Si la sirve como plato principal, corte la carne en contra de las fibras en tiras de aproximadamente 1 pulgada. Coloque en un plato para servir y cubra con los jugos de la marinada reducida.
5. Cuando esté listo para servir, fría las papas hasta que estén crujientes. Cubra con la carne asada y ⅓ de taza de queso.
6. Prepare los ingredientes restantes para utilizarlos como toppings y sirva.

Rinde: 6 porciones

Ingredients
1 cup beer, light Mexican
2 tbsp lime juice
2 tbsp lemon juice fresh
2 cloves of garlic, whole peeled
Large Diced Red Onion
½ tsp pepper, black, ground
1 ½ lb beef flank steak
½ tbsp salt, kosher
¼ cup beer, light Mexican
1 tbsp dark brown sugar

2 cup Hot Queso Dip
1 ½ cup Pico de Gallo
1 lb fries, crinkle cut
¾ cup sour cream
1 cup guacamole
1 ½ tbsp cilantro, fresh

Instructions
1. Combine first qty beer, the lime juice, lemon juice, garlic, onion, and pepper in a large, nonreactive bowl and mix. Add the flank steak, cover, place in the refrigerator, and marinate at least 30 minutes or overnight.
2. When ready to cook the meat, heat a grill to high (about 500°F). Remove the meat from the marinade (reserving the marinade juices), pat it dry, and season well with salt.
3. Transfer the marinade to a medium saucepan, add the second qty beer, and place over medium-high heat. Bring to a boil, skim off any foam or impurities that come to the surface, and let the mixture reduce by half, about 20 minutes. Strain through a fine-mesh strainer into a heatproof bowl, mix in the brown sugar, and season well with salt and pepper.
4. Place the meat on the grill and cook to medium, about 7 to 10 minutes per side. Remove from the grill and let rest for 5 to 10 minutes. If serving as a main, slice the steak against the grain into 1-inch strips. Place in a serving dish and cover with the reduced marinade juices.
5. When ready to serve, fry french fries until crispy. Top with Carne Asada & 1/3 cup queso.
3. Prepare remaining ingredients as toppings and serve.

Serves 6

Instrucciones
1. Coloca la carne para guisar en bandejas para horno o bandejas tipo hotel previamente rociadas con aceite en aerosol.
2. Retira los tallos y las semillas de los chiles. Tuéstalos ligeramente a fuego medio, asegurándote de no quemarlos (los chiles quemados harán que el platillo tenga un sabor amargo). Remoja los chiles en una taza de agua caliente durante 20 minutos.
3. Precalienta el horno a 400 °F. Asa las cebollas hasta que estén bien doradas o ligeramente quemadas, aproximadamente de 6 a 10 minutos, y luego colócalas en un recipiente alto y delgado, como un recipiente para baño María.
4. Tuesta los clavos de olor enteros, las semillas de comino y los granos de pimienta negra en una sartén a fuego medio (este paso es rápido y solo toma unos segundos). Colócalos en el recipiente con las cebollas asadas, junto con los tomates asados, la mejorana, el ajo, la canela y el vinagre.
5. Una vez que los chiles estén suaves, escúrrelos y agrégalos al recipiente con la cebolla asada. Haz un puré con una licuadora de inmersión hasta obtener una salsa suave. Agrega unas cucharadas del agua utilizada para remojar los chiles solo si la licuadora tiene dificultad para procesarlos. Sazona la salsa con sal, si es necesario.
6. Coloca la carne de res en bandejas para horno o bandejas tipo hotel previamente rociadas con aceite en aerosol. Vierte la salsa sobre la carne, asegurándote de que quede bien cubierta. Cubre las bandejas con papel para hornear y luego con papel de aluminio. Refrigera durante toda la noche o al menos 4 horas para marinar.
7. Precalienta el horno a 350 °F. Hornea la carne en las bandejas cubiertas durante aproximadamente 4 horas o hasta que esté tan tierna que se pueda desmenuzar fácilmente con un tenedor. Cuela y GUARDA el jugo (si vas a usar la carne para preparar tacos, calienta las tortillas en el jugo y sirve un poco a un lado de los tacos). Desmenuza la carne a mano o usando una batidora.
8. Usa el líquido de cocción de la carne para calentar las tortillas de maíz en una plancha o sartén y cúbrelas con birria.
9. Combina la cebolla y el cilantro para usar como topping y sirve.

Rinde: 6 porciones

Ingredients
3 ⅓ lb beef stew meat
2 dried ancho peppers
4 dried guajillo peppers
11 tsp yellow onion
⅔ whole cloves
⅓ tsp cumin seed, whole
⅓ tsp pepper, black, whole
2 ⅔ cup fire-roasted tomato
1 tsp marjoram, dried
2 ⅝ tsp chopped garlic
¼ cinnamon stick
⅓ cup white distilled vinegar
⅔ tsp kosher salt
8, 6-inch corn tortillas
¼ cup yellow onion
¼ cup fresh cilantro
Fresh lime juice to taste

Instructions
1. Place stew meat in sprayed hotel or roasting pans.
2. Clean stems & seeds from peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes.
3. Preheat oven to 400F. Roast the onions until charred, about 6-10 minutes, then put in a tall thin container like a bain marie.
4. Toast the whole cloves, cumin seeds, and black peppercorns in a saute pan over medium heat (this is a quick step that only takes a few seconds). Place them in the container with the charred onions, along with the roasted tomatoes, marjoram, garlic, cinnamon & vinegar.
5. Once peppers are soft, drain, add to the container with the charred onion; puree using an immersion blender until you have a smooth sauce. Add a few tablespoons of water used to soak peppers, only if your blender is having a hard time processing it. Season the sauce with salt, if needed.
6. Add beef to sprayed roasting pans or hotel pans. Pour the sauce over the meat, making sure meat is well coated. Cover the pans with parchment paper then aluminum foil and refrigerate overnight or for at least 4 hours to marinate.
7. Preheat the oven to 350º F. Bake the meat in the covered pans for about 4 hours or until it is fork-tender. Strain & SAVE the juice (if you’re using the beef to make tacos, you want to heat the tortillas in the juice, and serve a little on the side of the tacos). Shred by hand or using a mixer.
8. Use the cooking liquid from braising the beef to heat corn tortillas on the flat top grill or in a skillet and top with birria.
9. Combine the onion & cilantro as a topping and serve.

Serves 6

A James Beard Award–winning chef, restaurateur, and longtime judge on Chopped, she continues to bring global influence and creativity to everything she does. She’s also made history as the only Indian woman chef to compete on Iron Chef America and The Next Iron Chef.

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“Indian cuisine cannot be put under one blanket statement because each and every state in India has a very distinct cuisine of its own; what you get in northern India is completely different from what you get in southern India. What I tell people is that what it boils down to is spices. I think that’s what makes Indian cuisine so distinct.”

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Her story shows how far the industry has come and how much stronger it becomes when more voices and experiences are welcomed at the table.

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“Because we were immigrants, our family meals were moments for us to hold onto our culture. It is a way to stay connected to not only my culture but also my parents and grandparents, it is ingrained in everything I do, but especially in my food.”

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