lsucessful

TAMALES DE GUAYABA/ GUAVA TAMALES “THE TRICK TO A GOOD TAMAL IS ENSURING THE DOUGH HAS A LOT OF AIR IN IT INGREDIENTS Makes 12 to 15 tamales 20 corn husks, for wrapping the tamales For the guava filling: 70g piloncillo 1 cinnamon stick 350ml water 500g guava For the masa: Makes 700g 300g unsalted butter, softened 75g granulated sugar 1 tsp baking powder 1 tsp baking soda 2 tsp ground star anise For the fresh whipped cream: 240ml heavy cream 13g granulated suga METHOD Place the corn husks in a large bowl of warm water to soften while you’re preparing the filling. Prepare the filling: In a small saucepot set over medium heat, combine the piloncillo, cinnamon, and water. Slice the guavas in half and use a spoon to carefully scoop the flesh and seeds into the pot with the piloncillo mixture. Bring the mixture to a boil over medium-high heat, then decrease the heat to low and simmer until the liquid reduces slightly and thickens into a viscous syrup, about 10 to 12 minutes. (The guava flesh should disintegrate in the liquid.) While the filling is cooking, slice the guava peels into strips, about ¼-inch thick. Set aside. Once the liquid thickens, set aside to cool slightly. Remove the cinnamon sticks from the piloncillo mixture (if using). Using an immersion blender set on low speed, carefully blend the filling until smooth and uniform, about 1 to 2 minutes. Strain the filling through a fine-mesh strainer placed over a clean bowl. Use the back of a spoon to press the filling against the sides of the strainer in order to remove the seeds and keep all of the liquid. Once all of the liquid has been collected in the bowl, discard the seeds. Add the sliced guava rinds to the bowl with the filling, and stir to incorporate. The mixture should resemble a caramel with pieces of guava rind. Set aside while preparing the masa. Make the masa: In the bowl of a standing mixer fitted with a whisk attachment, beat the butter on high speed until very fluffy, about 5 minutes. Stop the mixer and add the sugar, baking powder, baking soda, and ground star anise. While whisking on medium speed, slowly add golf ball–size chunks of fresh masa to the bowl. Wait until each chunk is incorporated before adding the next. Once all of the masa has been added, increase speed to high and whisk until the mixture resembles heavy whipped cream, about 2 to 3 minutes. Assemble: Remove the corn husks from the water and gently blot to dry. Using a spoon or a spatula, spread two generous spoonfuls of the masa dough into the husk, forming a small well in the center for the filling. Be careful not to overfill the corn husks—the masa dough should be completely enveloped in its wrapping or it will leak out while cooking. INGREDIENTS Makes 12 to 15 tamales 20 corn husks, for wrapping the tamales For the guava filling: 70g piloncillo 1 cinnamon stick 350ml water 500g guava For the masa: Makes 700g 300g unsalted butter, softened 75g granulated sugar 1 tsp baking powder 1 tsp baking soda 2 tsp ground star anise For the fresh whipped cream: 240ml heavy cream 13g granulated sugar Add a spoonful of the guava filling into the well you created in the masa, again being careful not to overfill—the masa should envelop the filling, just as the corn husk envelops the masa. Use the sides of the corn husk to gently press the filling into the masa. To seal the tamal, gently squeeze the masa and filling toward the back of the husk, pushing out any air, and then fold the bottom of the husk underneath. The tamal should be “closed” at the bottom and “open” at the top. Set the tamal on a plate and repeat the filling process with the remaining masa and guava. Steam the tamales: Fill a deep stockpot with two to three inches of water, then set a steamer basket into the pot. (The water should not be high enough to touch the tamales.) With the heat off, arrange the tamales in an upright position, sealed side on the bottom of the basket. Arrange them side-by-side so that they hold each other upright. Cover the pot and turn the heat up to medium. Steam the tamales for 1 hour, checking the pot intermittently to ensure that the water has not evaporated. Check the tamales for doneness by slicing one open—it should feel firm to the touch. Turn off the heat and let the tamales sit in the steamer until you’re ready to serve. Make the whipped cream: Add the heavy cream and sugar to a stand mixer fitted with a whisk attachment (you can also add the ingredients to a large bowl and use a hand mixer). Mix the ingredients until soft peaks form. Assemble: To serve, remove the tamales from the steamer with tongs or your hands, and open the packets. Eat directly from the husk, or remove the tamal and transfer it to a plate. Serve with fresh whipped cream or extra guava filling if desired

AGUACHILE CON CAMARÓN/ RAW SHRIMP IN LIME AND CHILE “I BELIEVE IN THE PLEASURE OF EATING THE FRESHEST SEAFOOD INGREDIENTS Serves 4 to 6 575g medium, head-on, peel-on shrimp, raw 2 tsp sea salt, plus more as needed 240ml freshly squeezed lime juice from about 8 limes, plus 1 to 2 additional limes 60ml shrimp stock 120g red onion, julienned 10g parsley leaves 10g cilantro leaves, packed 8g chile serrano 300g cucumber, cut into thin rounds 1 tsp chiltepin or chile piquín Maldon sea salt or another finishing salt 25g cold-pressed olive oil Totopos (deep-fried tortilla chips) for serving For the shrimp stock: Heads and shells of shrimp (all that you get from your recipe) 470ml water 50g onion 40g celery 8g parsley 1 bay leaf METHOD Prepare the shrimp: Remove the heads of the shrimp and set them aside to make the shrimp stock. Using a knife or your fingers, remove the shells and set them aside with the heads. With a paring knife, devein the shrimp by making a shallow incision down the middle of the shrimp’s back and removing the black vein with the tip of your knife. Discard the vein. Butterfly the shrimp and use your fingers or a knife to ensure that all of the meat is white and clean. Set the meat aside in a small bowl. Sprinkle 1 teaspoon of the salt over the shrimp and stir to combine. Add enough lime juice to cover the shrimp and set aside to cure for 4 to 5 minutes while you prepare the remaining ingredients. Make the shrimp stock: Rinse the scraps of the shrimp to remove any blood or impurities. Simmer the scraps with about 470 milliliters of water and the onion, celery, parsley, and bay leaf (plus any other aromatics or vegetable scraps you’d like) for 20 to 30 minutes, skimming the surface occasionally with a wire skimmer. Once the stock is cooked, strain it through a fine-mesh sieve. Set ¼ cup of the shrimp stock aside, and store the remaining stock in the refrigerator for up to 5 days or in the freezer for up to 3 months. Pickle the onions: Place the onions in a small bowl, and sprinkle them with ½ teaspoon of salt. Add enough lime juice to barely cover the onions and quickly “pickle” them. The juice should turn pink when it hits the onions. Make the aguachile: In a blender, combine the shrimp stock, parsley, cilantro, and 1/2 of a serrano, along with the remaining lime juice and the juice that the shrimp has been curing in. Taste and, if necessary for acidity, squeeze an additional 1 to 2 limes into the blender. Blend until you have a smooth liquid. Taste for seasoning and adjust if necessary. Assemble: Pour the contents of the blender into a bowl. Arrange the shrimp on a serving plate skin side down so they can absorb more juices. Season the shrimp with a pinch of salt. Spoon the aguachile over the shrimp until they’re covered. Arrange the cucumbers on top of the shrimp, and garnish the dish with a few slices of pickled onion. Sprinkle with ground chiltepin or chile piquín and sea salt. Drizzle with olive oil just before serving. Serve immediately with totopos on the side.

QUESADILLAS DORADAS/ GOLDEN QUESADILLAS “FRIED QUESADILLAS ARE A VERY TYPICAL MEXICO CITY STREET FOOD INGREDIENTS Makes 6 to 8 quesadillas For the tortillas: 260g fresh masa For the filling: 12g grapeseed oil 95g white onion, minced 12g garlic, minced 3g chile serrano, deseeded and minced 325g fresh huitlacoche Salt to taste 7g epazote, finely chopped For frying: 960ml grapeseed oil For serving: 200g Salsa Verde Cruda (recipe on page 14) METHOD Prepare the huitlacoche: Remove the husk and any stray hairs from the corn cob. Holding the kernel upright on its stem side, use a sharp knife to slice the kernels off, working from top to bottom. In a medium sauté pan over medium heat, heat the grapeseed oil. Add the onion and sweat until translucent, about 2 minutes. Add the garlic and the serrano, stir to combine, then add the huitlacoche. Decrease the heat to medium-low and add more oil if necessary to avoid sticking or burning. Cook, stirring often, until all vegetables are softened, 3 to 5 minutes. The huitlacoche will darken as it cooks. Season with salt and stir in the epazote. Turn off the heat, cover the mixture, and set aside while you make the tortillas. Make the tortillas: Roll out golf ball–size masa balls and press according to the directions in Chapter 3: Tortillas de Maíz (page 10). Open the press and remove the top sheet of plastic, leaving the tortilla on the bottom piece of plastic and on the press. Spoon 2 scant tablespoons of the huitlacoche mixture in the center of the tortilla. Be careful not to overfill. Seal the quesadillas: To seal, lift both sides of the plastic and bring the bottom edge of the tortilla to meet the top. Using your fingers, gently pinch the edges of the tortilla together through the plastic, pushing out any air before closing completely. Your finished quesadillas should resemble empanadas or ravioli. Repeat this process until all of the filling is gone. Fry the quesadillas: Heat the grapeseed oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until a thermometer reads 180°C (350°F). Line a plate with paper towels. Working in batches to avoid overcrowding, carefully add 2 to 3 quesadillas to the oil. Use a spatula or wire skimmer to ensure that they do not stick together, and cook, rotating occasionally, to ensure all sides are golden brown, about 8 to 10 minutes. Use a fine-mesh strainer or wire skimmer to transfer the quesadillas to the paper towel–lined plate and allow them to drain and cool slightly. Serve hot with Salsa Verde Cruda on the side.

TOSTADAS DE ATÚN/TUNA TOSTADAS ”I WANT TO THINK OF THE TUNA TOSTADA AS A PARALLEL TO THE CAESAR SALAD: NOBODY KNOWS WHERE IT’S FROM, EVERYBODY LOVES IT, AND IT‘S VERY POPULAR. INGREDIENTS For the Mayonesa Con Chipotle: Makes 216g 1 egg 6g freshly squeezed lime juice 5g sea salt 20g chipotle in adobo, canned, seeds removed 180ml grapeseed oil For the tostadas: Makes 8 tostadas 140g (about 1) leek, white part only, thoroughly washed and sliced into 3mm-thick rounds 60ml freshly squeezed orange juice from about 2 oranges 60ml soy sauce 18ml lime juice (optional) 480ml rice bran oil, safflower oil, or any vegetable oil with a high smoke point 8 day-old corn tortillas 340g sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain 30g Mayonesa Con Chipotle 1 avocado, cut in half, pitted, peeled, and cut into 8 slices Lime wedges, for serving METHOD Make the Mayonesa Con Chipotle: In a food processor or blender, pulse the egg, lime juice, salt, and chipotle until well combined. With the motor running, slowly add the oil in a thin stream, processing until the mayonnaise emulsifies and turns creamy, about 4 to 5 minutes. Partway through, be sure to turn off the processor and scrape down the sides to incorporate all ingredients. Set aside. (Gabriela encourages you to make your own mayonnaise at home, but you can also start with premade mayo and stir 1 to 2 tablespoons of puréed canned chipotles into it, depending on your spice preference.) Prepare the leeks: Place the sliced leeks in a bowl of cold water and use your fingers to gently separate the rings. Transfer the rings to a clean towel and allow them to dry completely. Make the tuna marinade: In a small bowl, stir together the freshly squeezed orange juice and soy sauce, and taste. If the mixture isn’t acidic enough, add the juice of 1 to 2 whole limes. The juice should be a little sweet, a little salty, and a little acidic. Fry the tortillas: In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat until it reaches 180°C (350°F). Ensure that there are at least 2 inches (5 centimeters) of oil in the pan. Working in batches to avoid overcrowding, add as many tortillas as will fit in the oil, flipping occasionally with a wire skimmer. Cook until golden and firm, about 1 minute. (If your tortillas are thicker, they’ll need more time to fry.) Transfer the fried tortillas to a plate lined with paper towels to cool. Repeat the frying process with the remaining tortillas. Once all of the tortillas are fried, don’t discard the oil; you’ll be using it to fry the leeks. Allow the tortillas to cool for at least 15 minutes. Marinate the tuna: While the tostadas are cooling, place the fish in a small bowl with the soy sauce–orange juice marinade. Set aside. Fry the leeks: Make sure that the oil is at 180°C (350°F). Drop the leeks into the oil and stir constantly so they cook evenly and don’t stick together. The instant you see the leeks turning golden, after about 2 to 3 minutes, remove them with a slotted spoon or wire skimmer and set them on a plate lined with paper towels to cool completely. The leeks will crisp up as they cool. Assemble: Once the tostadas are cool, spread a thin layer of mayonnaise evenly across the surface of each one. Distribute the sliced fish among all of the tostadas. Sprinkle each one with fried leeks, and add a slice of avocado. Serve with fresh lime wedges

SALSA TATEMADA/ CHARRED SALSA ”THE WHOLE POINT OF THIS SAUCE IS TO GET THE FLAVOR OF THE CHARRING INGREDIENTS Makes about 760g 8g chile morita, destemmed 20g garlic, roughly chopped 150g white onion, roughly chopped 12g chile serrano, sliced in half lengthwise and deseeded 200g tomatillo, husks discarded 530g plum tomatoes, halved, stems removed Salt to taste 14g cilantro METHOD Place a comal or a cast iron skillet over high heat. Place the dried chiles and garlic cloves on the comal or in the skillet to char. Cook the peppers until the skin softens slightly, about 2 to 3 minutes, then remove the chiles and place in a bowl or small pot of warm water to rehydrate. Set aside for at least 10 to 15 minutes—the chiles should be soft enough that their skin will disintegrate when ground. Leave the garlic on the comal or in the skillet to continue blistering, and add the onion. After about 3 to 4 minutes, remove the garlic and place it in the molcajete or blender. Continue roasting the onions and add the fresh serrano, cut side down (do not remove the seeds). Add the whole tomatillos and the sliced tomatoes, flesh side down. Flip the serranos so that both sides get charred and blistered. Continue roasting the onions, serrano, tomatillos, and tomatoes, flipping occasionally, until all ingredients are cooked through and charred, about 10 to 15 minutes. Turn the heat off the comal or skillet, but leave the charred vegetables where they are. If using a blender to combine, place all of the roasted ingredients into the jar, add salt to taste, add the cilantro, and blend. Use the “pulse” button until the desired consistency—chunky or smooth—is reached. If using a molcajete to combine, place the onions and 1 of the tomatillos into the molcajete with the garlic. Grind the garlic, onions, and tomatillo together into a rough paste. Once the onions and garlic are smooth and pasty, add the remaining tomatillos and tomatoes to the molcajete, along with the salt. Continue to grind until the sauce is mostly smooth, with some chunks (remove any large chunks of tomato skin with your fingers). Add the softened chiles to the molcajete and continue grinding the salsa, taking care to break down the chile skins. Add more salt and continue grinding or blending until the desired consistency is reached. Add the fresh cilantro to the sauce and stir without mashing to incorporate. Serve immediately. Salsa Tatemada keeps covered in the refrigera tor for up to 4 days.

DESAYUNO: HUEVOS RANCHEROS/ FRIED EGGS WITH TWO SALSAS ”THIS, FOR ME, IS A PERFECT BREAKFAST. INGREDIENTS For the Salsa Roja Ranchera: makes 800g 170g white onion 30g garlic 16g chile serrano 800g plum tomato 200ml water 3g epazote Sea salt to taste For the Salsa Verde Ranchera: makes 625g 170g white onion 30g garlic 16g chile serrano 550g tomatillos 200ml water 10g cilantro 3g epazote Sea salt to taste For the Huevos Rancheros: Serves 4 to 6 10g grapeseed oil 8 to 12 corn tortillas, leftover or already cooked 200g refried beans (recipe on page 26) 10g olive oil 8 to 12 eggs Salsa Roja Ranchera Salsa Verde Ranchera Sea salt 120g crumbled cheese such as cotija, panela, or queso fresco METHOD Make the Salsa Roja Ranchera: Roughly chop the onion, then cut the garlic and serrano chiles in half. Place the tomatoes, onion, garlic, serranos, and water in a dutch oven or other covered pot. Set the dutch oven or covered pot over medium-low heat, and cook until all ingredients are slightly softened, about 20 to 25 minutes. (Alternatively, you could place all of the ingredients on a sheet tray, sprinkle them with water to allow them to steam, and cover them with aluminum foil. Roast in an oven that has been preheated to 180°C, or 275°F, until cooked through, about 30 minutes.) Once the vegetables are cooked through, remove the dutch oven or covered pot from the stove and allow to cool for 10 minutes. Once cooled, transfer all the ingredients to a blender, along with any accumulated juices. Add epazote and blend on high speed until smooth, 1 to 2 minutes. Season with salt and set aside. Make the Salsa Verde Ranchera: Roughly chop the onion, then cut the garlic and serrano chiles in half. Place the tomatillos, onion, garlic, serranos, and water in a dutch oven or other covered pot. Set the dutch oven or covered pot over medium-low heat, and cook until all ingredients are slightly softened, about 20 to 25 minutes. (Alternatively, you could place all of the ingredients on a sheet tray, sprinkle them with water to allow them to steam, and cover them with aluminum foil. Roast in an oven that has been preheated to 180°C, or 275°F, until cooked through, about 30 minutes.) Once the vegetables are cooked through, remove the dutch oven or covered pot from the stove and allow to cool for 10 minutes. Once cooled, transfer all the ingredients to a blender, along with any accumulated juices. Add cilantro and epazote and blend on high speed until smooth, 1 to 2 minutes. Season with salt and set aside. Make the Huevos Rancheros: In a large skillet, heat the grapeseed oil over medium heat. Working in batches to avoid overcrowding, add the tortillas and toast on both sides, flipping once, until slightly crispy but not hard, about 1 minute total. Using tongs, pick up the tortilla and allow any excess oil to drip off. Set aside on a paper towel–lined plate and repeat the process with the remaining tortillas. When all of the tortillas are toasted, spoon your desired amount of refried beans across the surface of each one. In a separate large skillet, heat the olive oil over medium heat. Crack one egg at a time into a bowl, and then carefully pour the bowl’s contents into the hot pan. Fry until the whites are totally set but the yolks are still a little runny, about 1 minute. If necessary, use a spoon to baste the egg whites with the hot oil. Assemble: Gently place one egg on top of two separate tortillas. Spoon your desired amount of salsa verde on top of the egg white on one tortilla, leaving the yolk exposed. Repeat with the salsa roja on the other egg. Season with salt and garnish with a pinch or two of crumbled cheese. Serve immediately.

PESCADO A LA TALLA/ RED AND GREEN ROASTED FISH 1 whole 1kg to 2kg whitefish (whatever is available to you locally), butterflied and deboned Sea salt 240ml Green Sauce 240ml Adobo Rojo de Chiles For the Frijoles Aguados/Soupy Beans: Makes about 720g 240g dried black beans, soaked overnight, and rinsed 10g garlic cloves 1 sprig epazote or 2 avocado leaves Salt to taste For the Adobo Rojo de Chiles sauce: Makes about 760g 30g chile cascabel, destemmed and seeded 12g chile ancho, destemmed and seeded 9g chile guajillo, destemmed and seeded 9g chile pasilla, destemmed and seeded 1g chile de árbol, destemmed and seeded 450g roma tomatoes, roughly chopped 70g white onion, roughly chopped 12g garlic cloves, roughly chopped 12g freshly squeezed orange juice 3g achiote paste 36g grapeseed oil Pinch of cumin Pinch of oregano 18g sea salt, plus more for seasoning METHOD Make the Frijoles Aguados: 1 day before cooking, soak the dried beans overnight in cold water (this will ensure that the beans cook faster and more evenly). The next day, rinse the beans thoroughly to remove any debris. Place the beans in a medium pot and cover with water until the beans are completely submerged and there’s an extra 10 centimeters of water above them. Add the garlic and epazote (or avocado leaves). Remove any beans that float to the surface. Bring the water to a boil, then reduce the heat to low to maintain a simmer. Cover the pot. After about 30 minutes, remove the lid, stir the beans, and add more water if needed to maintain 10 centimeters of water covering the beans. Replace the lid and simmer for another 15 minutes. After 15 minutes, taste a bean for doneness—it will likely still be firm, but check every 10 minutes from this point, stirring gently between each test and adding more water as needed. Cook the beans until soft but still whole with skin intact. Season with salt and set aside. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months. Reheat gently over low heat. Make the Adobo Rojo de Chiles sauce: If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles. Heat a large nonstick pan or clay comal over medium-high heat. Cook the chiles in the dry pan or on the comal, flipping once, until lightly toasted and aromatic, about 1 to 2 minutes. Put the toasted chiles in a blender. Add the tomato, onion, and garlic. Place the achiote paste in a small bowl. Slice the orange in half and squeeze one half into the achiote paste. Stir to combine. Add the mixture to the blender, along with the juice from the other half of the orange. Add the grapeseed oil, cumin, and oregano. Blend on high until the sauce is thick but smooth, about 1 minute. Add the cumin and oregano, and stir. Add salt to taste. MASTERCLASS GABRIELA CÁMARA PAGE 26 For the Green Sauce: Makes about 760g 10g garlic cloves 40g parsley leaves 120ml safflower oil or grapeseed oil Pinch of cumin Sea salt to taste For the Frijoles Refritos/Refried Beans: Makes about 480g 20g vegetable oil or lard 150g white onion, finely diced 240g Frijoles Aguados, strained 240ml reserved bean cooking liquid To assemble: Salsa Verde Cruda (recipe on page 14) Salsa Tatemada (recipe on page 33) Fresh corn tortillas, warmed (recipe on page 10) 80g Ocosingo cheese, queso fresco, or cotija cheese for serving Lime wedges, for serving Make the Green Sauce: Combine all ingredients in a blender (or a tall vessel if you’re using an immersion blender). Blend until all ingredients are smooth and combined, about 2 to 3 minutes. Parsley can be fibrous and tricky to blend; just keep pulsing until emulsified. Prepare the fish: Preheat the oven to 200°C (375°F). Liberally grease a baking sheet with olive oil to avoid sticking. Place the butterflied fish on the baking sheet skin side down. Salt the fish. Use a serving spoon to coat one side of the fish with the Adobo Rojo de Chiles sauce, spreading an even layer across the entire surface of the fish. Use a fresh serving spoon to coat the other side of the fish with the Green Sauce. Once both sides are amply coated with sauce, roast the fish in the oven until the flesh is white and slightly visible from beneath the sauce, about 15 to 20 minutes. Check fish after 15 minutes to avoid overcooking. Make the Frijoles Refritos: While the fish is cooking, prepare the Refried Beans. In a large cast-iron skillet, heat the vegetable oil or lard over medium heat. Add the onion and cook until soft and translucent, about 2 to 3 minutes. While the onions are cooking, spoon the reserved bean cooking liquid and 240 grams of the Frijoles Aguados into a blender (or a tall vessel if using an immersion blender). Blend until the beans are smooth and resemble a light yet watery paste. Once the onions are translucent, pour the bean paste into the cast-iron skillet with the onions. Stir well with a wooden spoon to combine. The mixture should be silky smooth and not too thick—it should coat the back of a spoon but still drip off. Taste the beans for seasoning and add more salt if necessary. Set aside. Assemble: Remove the fish from the oven and transfer it to a platter (or leave it on the baking sheet). Serve with warm tortillas, a bowl of Frijoles Refritos topped with Ocosingo, queso fresco, or cotija cheese, Salsa Verde Cruda, Salsa Tatemada, and fresh lime.

TACOS AL PASTOR/ ACHIOTE-MARINATED PORK TACOS “THIS TACO REALLY TASTES OF MEXICO CITY INGREDIENTS Makes 16 tacos For the Adobo Rojo de Chiles sauce: Makes about 760g 30g chile cascabel, destemmed and seeded 12g chile ancho, destemmed and seeded 9g chile guajillo, destemmed and seeded 9g chile pasilla, destemmed and seeded 1g chile de árbol, destemmed and seeded 450g roma tomatoes, roughly chopped 70g white onion, roughly chopped 12g garlic cloves, roughly chopped 3g achiote paste 12g freshly squeezed orange juice 36g grapeseed oil Pinch of cumin Pinch of oregano 18g sea salt, plus more for seasoning For the pork: 910g to 1.4kg pork tenderloin, cut into bite-size pieces 240ml Adobo Rojo de Chiles 17g sea salt 10g grapeseed oil For the pineapple: 1 large pineapple 35g unsalted butter 0.5g sea salt To assemble: 8 corn tortillas 100g white onion, finely minced 10g cilantro leaves, minced Lime wedges, for serving 250g Salsa Verde Cruda (recipe on page 14) Make the tortillas: Roll out golf ball–size masa balls, press, and cook according to the directions in Chapter 3: Tortillas de Maíz/ Corn Tortillas (page 10). Make the Adobo Rojo de Chiles sauce: If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles. Heat a large nonstick pan or clay comal over medium-high heat. Cook the chiles in the dry pan or on the dry comal, flipping once, until lightly toasted and aromatic, about 1 to 2 minutes. Put the toasted chiles in a blender. Add the tomatoes, onion, and garlic. Place the achiote paste in a small bowl. Slice the orange in half and squeeze one half into the achiote paste. Stir to combine. Add the mixture to the blender, along with the juice from the other half of the orange. Add the grapeseed oil, cumin, and oregano. Blend on high until the sauce is thick but smooth, about 1 minute. Add salt to taste. Marinate the pork: Place pork in a large mixing bowl. Add 3 tablespoons of the adobo sauce to the bowl and mix well to combine. Cover the pork and allow it to marinate in the refrigerator for at least 24 hours. Place the remaining adobo sauce in an airtight container and refrigerate for up to three weeks. (The extra adobo sauce can be used to marinate other meats, fish, and/or vegetables.) Cook the pineapple: With a very sharp knife, trim the top and bottom off the pineapple so it can stand up straight. Peel the pineapple by cutting the skin off in strips. Once all the skin has been removed, slice the fruit in half lengthwise. Set half aside. Slice the remaining half lengthwise once more, and set one quarter aside. Cut the fibrous heart out of the pineapple and discard. Lay the pineapple flat across the cutting board and slice into wedges lengthwise, then cut each wedge into bite-size chunks. In a large skillet over medium heat, melt the butter. Add the pineapple, a pinch of salt, and cook, stirring often to avoid burning, until pineapple is slightly softened and translucent and all butter is absorbed, about 15 to 20 minutes. Set aside to cool. Cook the pork: Season the pork with additional salt before cooking. In a large heavy-bottomed pan over medium-high, heat the oil until shimmering. Add the pork, decrease heat to medium, and cook, stirring often, until meat is cooked through and most of the marinade has cooked off, about 5 to 7 minutes. Assemble: Heat a nonstick skillet or clay comal over medium heat. Reheat the tortillas for a few seconds on each side. Fill each tortilla with a few spoonfuls of warm pork and 3 pieces of warm pineapple. Top with minced white onion and cilantro. Serve with lime wedges and Salsa Verde Cruda.

SALSA VERDE CRUDA & ”SALSAS ARE FUNDAMENTAL FOR MEXICANS. INGREDIENTS 860g small tomatillos 20g white onion, roughly chopped 35g cilantro leaves 2g garlic cloves, cut in half 20g chiles serranos, destemmed 20g little gem lettuce 165g avocado 140ml water Salt to taste METHOD Make the Salsa Verde Cruda: Add all ingredients to a blender and blend on high speed until smooth and combined. Taste for seasoning and add more salt if necessary. Serve immediately. SALSA VERDE CRUDA This raw, creamy salsa is simple to make. It packs medium heat and a lot of fragrance. You can use hearts of romaine instead of little gem lettuce here; the idea is to add freshness and crispiness to the mix. Seek out a very ripe avocado—it should offer no resistance when touched lightly from the outside and be soft enough to press a spoon into. INGREDIENTS Makes about 1,100g 800g white onion 150g habanero chiles 6g salt 18g dry oregano 80ml fresh lime juice 50ml extra virgin olive oil METHOD Slice the onions: Remove the outer layer of the onion’s skin. Place it on a cutting board cut side down and slice it into thin half-moons. Separate the pieces with your fingers to ensure that they all marinate evenly. Place the onions in a mixing bowl. Slice the chiles: Put on plastic gloves and slice the habanero chiles perpendicularly—stems, seeds, and all—resulting in thin slices that resemble flowers. Add the habaneros to the bowl with the onion. With the gloves still on, mix with your hands to combine. Make the Salsa Brava: Remove the gloves. Add the salt, oregano, lime juice, and olive oil to the habanero-onion mixture. Use a spoon to combine. Allow the salsa to sit at room temperature for about 20 minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks. SALSA BRAVA The name of this salsa translates to “fierce,” and with good reason—the raw habaneros featured are super spicy (Gabriela recommends using plastic gloves when handling them). That said, this quick-pickled salsa has a bright, fresh flavor that pairs well with seafood, tostadas, sopes, and more. Try making this with colored habaneros or onions for a more festive end result.

Tortillas de Maíz _ Corn Tortillas INGREDIENTS Makes 8 6-inch tortillas 260g fresh masa or masa harina To grind corn into masa: Set up a hand grinder and arrange a bowl beneath its mouth. Place as much corn as will fit without overflowing into the hopper. Add 1 to 2 teaspoons of water and begin grinding, gently pressing the corn down into the hopper. Test the texture of the ground masa with your fingers; you may need to adjust the grind or add another spoonful of water to make a finer masa. The ideal masa is finely ground, with a smooth, thick, and slightly sticky texture that holds together in a uniform dough when pressed. If you’re using fresh masa: Roll out the masa into 1-ounce balls and set aside on a sheet tray or plate beneath a damp towel so they don’t dry out. If you’re using masa harina: Combine the masa harina and 1 cup of water in a medium bowl and mix well. Continue adding water, 1 tablespoon at a time, until the dough is smooth, thick, and slightly sticky, and holds together in a uniform dough when pressed. Roll masa into 1-ounce balls and set aside on a sheet tray or plate beneath a damp towel so they don’t dry out. Place a nonstick griddle or clay comal over medium heat on the stove. Press the tortillas: Place a sheet of nonstick plastic on the bottom of a tortilla press. (Don’t use Saran plastic wrap, as it will stick; plastic bags or even banana leaves work well.) With clean hands, place one masa ball in the middle of the press, then cover it with a second sheet of nonstick plastic. Press down firmly and evenly to flatten the dough. Open the press, remove the masa, and flip it over, pressing a second time to ensure it is even. The ideal tortilla is about 1/8 inch (3mm) thick. Cook the tortillas: Gently peel the tortilla off of the plastic and, using your fingertips, place it on the hot griddle or comal. Flip the tortilla using your fingers or a spatula as soon as you see that the edges are drying and turning opaque (about 30 seconds). When the tortilla starts blistering and rising slightly, flip it again (about 45 seconds). The tortilla should puff up after 10 to 15 seconds, a sign that all of the water has evaporated out of the masa, at which point it is ready to be removed from the heat.

Free iPhone 14 | Enter To Win a Free iPhone 14 We're Giving Away A Free iPhone 14 To 100 Lucky Winners Entering To Win Easy – Just Use The Giveaway Link provided below good luck https://bit.ly/FreeiPhone14today