Celebrate Cinco De Mayo With Cholula and Celebrity Chefs in a Taco-making Fest on Instagram
Joined celebs like Christina Tosi, Tom Colicchio, and Sophia Bush the online event will be raising money for restaurant workers.
With Taco Tuesday falling on Cinco de Mayo this year, hot sauce brand Cholula is amping up the celebrations for a good cause with the help of some celebrity friends.
Teaming up with famed chefs and other stars to host a “Tacothon” on May 5, Cholula is pledging to donate $1 for every viewer that joins, up to $100,000 (or a minimum of $50,000) to the Independent Restaurant Coalition, which was formed to support local restaurants that have been suffering due to the COVID-19 pandemic.
"Restaurants and bars are so important to culture. They don't just feed us, they're where our lives take place: when you meet a first date, see old friends, get married, cry on someone's shoulder, it likely takes place at a restaurant or bar," Miguel Leal, the chief marketing officer at Cholula, told Travel + Leisure. "Restaurants are where life happens. To us, that's worth a whole lot of effort to save, and it's going to take a whole lot of us working together across the country to do it.”
The Tacothon kicks off on Instagram live at 7 p.m. on Tuesday with co-hosts Christina Tosi of Milk Bar and basketball star Victor Oladipo making their favorite taco recipes on their own individual Instagram pages. At 8 p.m., chef Tom Colicchio and actress Sophia Bush take over, followed by chef Aaron Sanchez with a special guest at 9.
But if you can’t wait until Tuesday for tacos (and we honestly can’t blame you), Christina Tosi gave us a sneak peek at her recipe for flour tortillas.
“You CAN griddle the tortillas as they are by heating a tablespoon of oil in a non-stick skillet or cast iron pan and cooking over medium heat until lightly browned, 1 minute on each side," Tosi advised.
“I actually don’t griddle the tortillas ahead of time. I stuff my rolled out raw dough with any/every kind of filling from scrambled eggs to braised chicken to steak to a mushroom-onion-pepper combo, then griddle/shallow fry in 1/8” oil until golden brown. Trust me, it's the way to go. Flautas, fried burritos, quesadillas, your game just got VERY strong. Also, cheese makes every creation next level,” she said.
Makes 8 Tortillas:
2 cups flour
3 tablespoons Crisco (or liquid/solid fat)
1 teaspoon kosher salt
1/2 cup cold water
1) In a large bowl, combine flour and salt.
2) Stir in water and your fat of choice.
3) Turn the mixture onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Form dough into a ball and cut into 8 wedges.
4) Use your hands to shape the wedges of dough into round balls. Sprinkle your countertop with a bit of flour and use a rolling pin to shape your dough into thin 8 inch circles, using your hands to help create a rounded shape as needed.
½ cup sour cream
1 to 2 Tablespoons Cholula of your choice (Tosi said she’s “partial to the Chili-Lime and Green Pepper.”)