Add all the chicken to a large pot. Add onion, garlic cloves, salt, and pepper. Add water. About 5-6 cups. Put a lid on the pot and cook for 30 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let cool slightly. Reserve all the liquid.
When the chicken is cool enough to handle, shred. Return the shredded chicken to the pot.
Add the hominy and oregano.
Pour remaining water into the pot. Add vegetable broth. Cover and bring to a boil.
Reduce heat and cook for 45 minutes. Serve and add desired toppings.
Making the Tortillas
In a large mixing bowl, combine the masa harina and salt. Gradually add water and stir the mixture with a spoon until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.
Portion the dough. Use a spoon or a medium portion scoop to portion the dough into a 2-tablespoon ball, approx. the size of a golf ball. Then use your hands to roll the ball until it is nice and round.
Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
Heat a non-stick skillet over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out. Repeat with the remaining tortillas.
MASTERS CLASS ONLY
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total). Remove from heat and allow it to cool slightly.
Add corn to a bowl along with avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, lime juice and chili powder and toss.
Serve immediately with more chili powder to taste as desired.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.