Eva Longoria Virtually Invites Guests Into Her CDMX Kitchen & Shares Tex-Mex Recipes

Lead Photo: Eva Longoria is seen at the Martinez Hotel during the 75th annual Cannes film festival at on May 17, 2022 in Cannes, France. Photo by Arnold Jerocki/GC Images
Eva Longoria is seen at the Martinez Hotel during the 75th annual Cannes film festival at on May 17, 2022 in Cannes, France. Photo by Arnold Jerocki/GC Images
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Actress, philanthropist and activist Eva Longoria invited guests into her kitchen to make her chicken enchiladas for a special online experience on Airbnb. Longoria hosted the Zoom class in her kitchen in Mexico City interacting with 10 guests from around the world including Alaska and Singapore. The self-proclaimed “Texican” shared how the enchiladas are a standard Tex-Mex dish that she and her family enjoy and that she’s no stranger to being in the kitchen.

“My aunt was a caterer and so when I was little she made us work for her,” she said, adding that cooking is “very therapeutic” and was very excited to celebrate food during Latinx Heritage Month.

During the 45-minute class, her son Santiago and her husband Mexican businessman José Antonio Bastón both made appearances. She shared that there’s never less than 14 people in her home as she’s quarantining with family and close friends and the meal was for them. While answering guest questions she shared that during quarantine she’s been baking bread even though she’s not a baker, as well as soups especially tortilla soup. She also called her time filming Desperate Housewives one of her favorite times in her life lamenting she “misses Gaby and her clothes.”

The 45-year-old also celebrated her recent win for best celebrity taco recipe courtesy of Buzzfeed sharing that’s her favorite Mexican dish. Longoria discussed the importance of STEM studies sharing that her foundation works with Latina students and that she has hope for the future because “girls are gonna lead the way.” All of the proceeds from the event will be donated to the Eva Longoria Foundation.

The event was part of Airbnb’s lineup of online experiences in honor of Latinx Heritage Month that includes a Puerto Rican salsa dance party, a Peruvian ceviche cooking class, a class on Mexico’s tradition of Dia de los Muertos, and an Argentine Tango class. Experiences range from $6 to $100 per person and the schedule varies.

“There’s no better time to come together and celebrate the vibrant traditions, diversity, and richness of our heritage,” Longoria said in a press release. “There’s a deep-rooted connection between our culture and food, and I’m delighted to invite you into my kitchen and share some of my most cherished memories as we cook one of my favorite TexMex dishes that remind me of home.”

Eva’s Chicken Enchiladas

  • 12 corn tortillas
  • One whole chicken (Eva’s favorite poached chicken recipe is below if you’d like to prepare it in advance, but rotisserie will do the trick if you’re short on time)
  • 16 oz. enchilada salsa, red or green (as with the chicken, you’re welcome to make your own or buy your favorite brand!)
  • 2 cups shredded sharp cheddar cheese
  • ½ cup olive oil

Eva’s Poached Chicken

  • 1 four-pound, whole chicken
  • 1 large onion, quartered
  • 1 clove garlic, smashed with a knife
  • 1 whole Serrano pepper

In a large saucepan or Dutch oven, place the chicken, onion, garlic and Serrano. Add cold water to cover and bring to a boil over high heat. Reduce the heat and simmer until the chicken is opaque and the juices run clear when the thickest part of the meat is pricked with a knife, about 30 minutes. Transfer the chicken to a plate to cool; reserve the broth for another use. When the chicken is cool enough to handle, remove and discard the skin and bones; chop or use your hands to shred the meat as directed in the recipe.

Eva’s Enchilada Rojas Sauce

  • 10 medium tomatoes, quartered
  • 10 dried ancho chiles
  • 8 garlic cloves
  • 1 cup broth from cooked chicken, or store-bought
  • 1 1⁄4 cups vegetable oil or as needed
  • Kosher salt to taste

Place the tomatoes and chiles in a large saucepan and cover with cold water. Bring to a boil and cook gently until the chiles are tender, about ten minutes. Drain and remove the stems from the chiles. Working in batches if necessary, place the tomatoes, chiles, garlic, and chicken broth in the work bowl of a food processor. Process until well pureed.

In a large skillet, heat 1⁄4 cup of the oil over medium heat until shimmery and hot but not smoking. Add the sauce and bring to a simmer. Simmer for 10 minutes. Remove the sauce from the heat. Set aside until cool.