UBS IN PERSON Cooking Class: Venezuelan Black Bean, Corn & Avocado Tacos

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Quick Venezuelan Style Black Bean

Serves 4

2 oz bacon, medium dice

1 red bell pepper, medium dice

1 onion, medium dice

4 cloves garlic, minced

1 tbsp Panela or dark brown sugar

1 tsp cumin, toasted and freshly ground

Kosher salt and freshly ground black pepper

½ cup chicken or beef stock

1 (15.5oz) can black beans, drained and rinsed

For serving

2 oz crumbled queso blanco

Handful fresh cilantro leaves

Lime wedges

1. Place a high walled skillet or wide pot over medium heat and add the bacon. Cook gently, stirring often, until bacon is crispy and fat is rendered, about 5-7 minutes. Add the diced pepper and onion and stir to coat in the bacon fat. Cook until golden, about 6-8 minutes, then add garlic and cook for another minute, until aromatic. Stir in sugar, cumin, a pinch of salt and a few cracks of black pepper and cook for an additional minute.

2. Add stock and scrape any brown bits off the bottom. Bring to a simmer and add beans, cooking until liquid is evaporated and flavors have come together; taste and adjust seasoning. Serve with queso fresco, cilantro, and lime wedges.

Jalapeno & Scallion Corn

Serves 4

1 tbsp olive oil

4-5 ears corn, shucked and kernels removed (about 3 cups kernels)

Kosher salt

1 bunch scallions, whites and greens separated, both thinly sliced

1 bunch cilantro, leaves and stems separated, stems thinly sliced and leaves roughly chopped

1 - 2 jalapeno, seeded and stemmed, finely diced

1 - 2 cloves garlic, minced or grated

¼ - ½ tsp chili powder or smoked paprika

1 lime, zest and juiced

1 tbsp butter, cold and cubed

1. Place a wide skillet over high heat and add oil. When oil is hot and shimmering, add corn kernels and season with a generous pinch of salt; toss. Let corn cook without disturbing until browned, about 3 minutes. Toss and continue to cook until charred on all sides, about 6 minutes more.

2. Add scallion whites, cilantro stems, jalapeno, garlic, lime zest, and a pinch of chili powder. Toss and cook until aromatic, about 1-2 minutes. Remove from heat and add butter, the juice of ½ the lime, and cilantro leaves. Toss until butter is melted; taste and add more seasoning, butter, or lime juice as desired.