Zumba hosting two-day Cinco De Mayo fundraiser celebration
By myFOXDetroit.com Staff -
SOUTHFIELD, Mich. (myFOXDetroit.com) -
Zumba is hosting a special two-day Cinco De Mayo event on May 4 & 5. All proceeds from their famous Margritas will go to the Judson Center.
Tim Castaneda Owner/Chef from Zumba in Royal Oak and Sandra Ohl from The Judson Center join us in studio to talk about the event. Chef Tim prepares Pork Pibil. ZUMBA ACHIOTE/PORK PIBIL MARINADE
1 pt. orange juice concentrate 7 oz. bar achiote paste 1 qt. water 1/2 cup lemon juice 1 oz. sugar 1 oz. Mexican Oragano leaf 1 tbl. salt
Instructions 1. Crumble Achiote bar in the Blender. Add all remaining Ingredients. 2. Blend well, thinning with the water. 3. Add remaining water to rinse Blender cup. 4. Transfer to deep clear plastic container and mix well by hand. 5. Label, date, cover & refrigerate.
ZUMBA PORK PIBIL
5-10 lbs. Pork butt in 2-3" cubes 1 recipe Zumba Achiote marinade (see above) Banana leaf or aluminum foil (to cover)
1. In a large bowl mix Pork and marinade until pork is evenly coated. Refrigerate overnight. 2. Pre Heat oven to 300° F. 3. Line a deep roasting pan with Banana leaves put the Pork mixture and cover with another layer of Banana leaves. Let sit until Oven is ready. 4. Cover tightly and bake for 2 ½ to 3hrs. 5. Let sit for 10mins. Shred Meat. 6. Make Tacos and Top with Yucatan Style Pickled Red Onions, Pico de Gallo and Guacamole.
ZUMBA PICO DE GALLO
3 cups diced tomatoes 1/2 cup diced onion 1/2 cup diced jalapenos (seeded if desired) 1 1/2 oz. lemon or lime juice 2 tbl. finely chopped cilantro 1 tbl. kosher salt 1/4 tea. fresh or granulated garlic
1. Combine all ingredients and mix well. 2. Let sit for at least 10 minutes, and serve.