4 cups of Masa (Dough)
½ cup of Lard
1/2lb of Chorizo
2 Diced Potatoes
1 Onion (peeled & chopped)
5 cups of oil
4 cups of Black Bean Sauce
1 spoon of Cotija Cheese
Place diced potatoes in warm oil for a few minutes, then add the chopped onions & Chorizo.
Add salt to your tasting.
Cook for about 5 minutes at a low heat.
Meanwhile make small balls of the masa then tortilla press.
Place Chorizo, onion & potato filling in center of masa and make into a molote (ball) shape.
Deep fry molotes in hot oil for about 10 minutes.
Serve and top with Black Bean Sauce and cotija cheese.
Chiles En Nogada
10 Pasilla peppers grilled and peeled.
2lb of Carnitas
1lb of Peaches
1lb of Apples
1lb of Pears
¼lb of Raisins
¼lb of Almonds
2 cloves of garlic
1 medium diced onion
½ lb of pomegranate seeds
Ingredients for Walnut or Pecan Sauce:
1 ½ of Walnuts
2 ½ cups of heavy cream
Add Milk to your tasting
*Blend in blender all together*
Heat oil in a large sauté pan.
Add the garlic and onions; cook for 2 to 3 minutes.
Add the rest of the ingredients EXCEPT for the Carnitas.
Raise low heat to medium heat and cook for another 5 to 7 minutes.
Then add Carnitas and cook for another 3 to 5 minutes.
Stuff Chiles with the meat filling.
Serve stuffed chiles and top with walnut sauce and sprinkle with pomegranate seeds.
Mexican Tequila Chocolate Mousse
9oz. Mexican Chocolate “Abuelita”
½ cup of heavy cream
3 egg whites
2 egg yolks
In a clean bowl, beat the egg white until it holds a medium peak and set aside.
Next, mix the yolks and tequila into the chocolate.
Add the egg whites and add heavy cream.
Spoon the mousse into small cups.
Let mousse chill for at least 1 hour or up to a day ahead.