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Milpa Soup Cooking Demonstration with Deysi Serrano, Milpa Grille
Join us on Zoom and Facebook Live as Deysi Serrano of Milpa Grille demonstrates how to prepare Milpa Soup, chunks of grilled corn, squash, and cabbage immersed in a hearty red base made from grilled tomatoes. Milpa Grille opened in early 2018 as a tribute to one of the world’s oldest agricultural systems, the Mesoamerican milpa, paying homage to the past, but also bringing more healthful and affordable food to the neighborhood.

Oil 1⁄2 oz
Diced yellow onion 4oz
Celery 4oz
Peeled potatoes- 2oz diced
Garlic 1 1/2tspn
Salt & white pepper 1⁄2 tspn - 1⁄4 tspn
Chicken stock 1⁄2 gallon
Crushed tomatoes 15oz
Lemon juice 1oz
Roasted tomatoes 1lb
Roasted jalapeño 1oz
Whole Oregano 1⁄2 tspn
Cilantro 1⁄4 oz
Mint 1⁄4 oz
Roasted corn 8oz
Mexican squash 4oz
Cabbage 4oz
Roasted chicken 1lb

Step 1- heat pan and sweat out onion, celery and garlic. Add salt, white pepper and dried oregano, let sit for 3 minutes on medium heat, then add chicken stock

Step 2- Roast tomatoes and jalapeno and blend then add to pot

Step 3-Add peeled potatoes, Mexican squash and simmer

Roast corn and reserve for serving
Roast chicken
At the end add cilantro, mint.
When veggies are cooked and soup is boiling add roasted corn
Serve with lime and cilantro

Sponsored by Walmart and AARP California

Jun 8, 2020 03:00 PM in Pacific Time (US and Canada)

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