Cincinnati Day 3

On Thursday, we tackled an entree, three sides and a dessert. We made Layered Enchiladas, Pico de Gallo, Guacamole, Corn Fritters, and Rice Pudding.

First we braised the beef, and made the red sauce for our Enchiladas. Next, we mixed them together, put it into a pan, and baked it for an hour. When it was done baking, we layered it with corn tortillas, and more red sauce, and baked it for another hour.

While it was baking, we made the Pico de Gallo, Guacamole, and the Corn Fritters.

Finally, we got to play with our plating.

My first plate.

(Chef Koob made the sea beans, and her

Sous Chef Thomas made the tortilla chips.)

My second plate because I didn't like the fist plate.....

And well, the Rice Pudding took FOREVER to cook, so it went into the refrigerator overnight......