Cook with Us and Katsuji Tanabe

WEB EXCLUSIVE This Friday (5/1) at 4 p.m., chef Katsuji Tanabe of High Horse will take over our Instagram (@raleighmagazine) to show us, and our readers and followers, how to make his famed margarita, chicken tortilla soup and churros. Scroll for the ingredients lists and recipes to get yourself prepared for the live cooking demo. These dishes would make a great spread for a stay-at-home Cinco de Mayo celebration!

Spicy Margarita

1 cup frozen lime juice or Minute Maid lime aid or fresh lime juice
1/4 cup simple syrup
2 oz. tequila
1/2 oz triple sec
1/2 of a jalapeño
Chili powder

Place all ingredients in a blender with ice and blend until smooth. Divide into glasses and serve.

Chicken Tortilla Soup

2 cloves garlic
1 small onion
2 chiles such as guajillo, chile negro or chipotle 
3 slices bacon 
1 qt. chicken broth 
1 cup cooked chicken breast or thigh 
3 corn tortillas 
1 sprig cilantro 
1/4 cup pepper jack cheese 
1/4 cup tomato paste
1 cup pork rinds 
2 Tbsp. sour cream 
2 Tbsp. fish sauce 
2 Tbsp. salt

In a small pot, add bacon and cook until soft. Add onions, garlic, fish sauce (or salt), tomato paste and dry chiles. Cook for an additional 5 minutes.

Add 2 cups of broth and bring to a boil.

Remove pot from heat and blend the soup in a blender. Strain and place the soup back into the pot. Add more stock and check for seasoning.

Meanwhile, cut the tortillas into thin strips and fry until crispy.

Chop some dry chiles, break up the pork rinds and shred the chicken.

To serve, divide the soup into bowls and mix in chiles, pork rinds and chicken. Top with fried tortilla strips.

Churros

2 cups water 
2 cups flour 
1 Tbsp. oil 
1 tsp. salt 
1/2 cup sugar 
2 Tbsp. cinnamon 
3 cups oil for frying

In a small pot, bring water and salt to a boil. Add flour and cook for 3 minutes. Let cool.

Form the dough into balls. Fry them in the oil and toss with sugar and cinnamon.