Braised pork served with cake? Yes. In central Mexico, deeply savory braised pork is often served up with a slab of torta de elote, a cousin of North American cornbread made with white corn. Watch this pre-recorded Zoom class with guest chef Andrea Pons, author of “Mamacita,” to get a peek into the kitchens of her hometown of Guanajuato. You’ll learn why you should be blistering your tomatoes and charring your fresh chilies to deepen their flavor and soften their texture. Then, you’ll season pork with a simple mixture of garlic salt and black pepper, sear it and simmer it in that chili-and-tomato sauce until tender. This dish is really a template for countless future meals, no written recipe required. And vegetarians, rejoice: Andrea’s braised pork in spicy tomato & poblano sauce works just as well with winter vegetables, like acorn squash and carrots. Finally, you’ll learn all about torta de elote, which might literally translate as “cornbread” but is a completely different creation than North America’s yellow version. Mexico’s corn cake is only subtly sweet, meaning that it’s as good with coffee in the morning as it is paired with your braised pork and spicy sauce. Plus, Andrea’s torta de elote comes together entirely in the blender, meaning that in under 10 minutes, you can have a cake in the oven.

[/description-break] What's On the Menu [/title]Carne de Puerco con Rajas en Salsa de

• Tomate (Pork Chops in Spicy Tomato and Poblano Sauce)
• Torta de Elote (Corn Cake)

[/accordion]What's Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break] Andrea Pons is a production manager, food stylist, and cookbook author [/banner_heading] Andrea was born in Guanajuato, Mexico, and raised in the United States. “Mamacita,” her debut cookbook, is an act of love dedicated to her parents who have sacrificed their lives for the future of their daughters. Her generational recipes encourage readers to sit around the dinner table to share a meal and create mindfulness around the immigration process. Andrea lives in Seattle where she loves to spend time outdoors, visit new restaurants, gather her community and develop new recipes [/banner-text-break]