Gordita Infladita

Gordita Infladita

Masa Harina

Baking Powder

Kosher Salt

Water (Warm)

Neutral Oil

Dried Hoja Santa

Hoja Santa

Tahini

Black Sesame Tahini

Lime Zest

Lime Juice

Lava Salt

Urfa Biber

Dried Hoja Santa

Water

Ice (Crushed)

Yuzu Fluid Gel

Yuzu Juice

Granulated Sugar

Super Agar

Pomegranate Molasses

Cabernet Sauvignon

Ceylon Cinnamon

Clove

Pomegranate Juice

125 g

5 g

2 g

200 g

2 kg

100 g

150 g

5 g

15 g

5 g

2 g

5 g

100 g

25 g

500 g

112 g

120 g

400 g

5 g

1 g

400 g

200 g

200 g

50 g

50 g

100 g

100 g

10 g

5 g

5 g

5 g

5 g

5 g

100 g

100 g

Pibil

Golden Nugget Oleo

Shaoxing Wine

Achiote

Ceylon Cinnamon

Anise

Caraway

Cumin

Fennel Seed

Braised Black Trumpet

Black Trumpets

BBQ Sauce

250 g

50 g

3 g

750 g

10 g

5 g

1.5 kg

Procedure

Combine masa harina, baking powder, and salt. Mix in water. Vacuum seal and let rest overnight.

Divide masa into 15g portions. Using a tortilla press, shape each ball into discs. Using a pastry cutter, shape each disc into a circle. Meanwhile, heat the oil to 190C/375F.

Place one disc at a time into the hot oil, immediately and continuously basting with oil until the masa puffs up and becomes crisp. Flip the masa and fry until crisp on the other side.

Store in a dehydrator at 73C/165F until ready to use.

Procedure

Place in a dehydrator at 46C/115F until dry. Blend to a fine powder.

Procedure

Blend together water and ice. Set aside.

Blend together all remaining ingredients. Slowly emulsify in the water mixture.

Procedure

Bring all ingredients to a boil for 2 minutes. Remove from heat. Transfer to a container and refrigerate.

Once set, blend on high until smooth.

Procedure

Combine all ingredients in a vacuum seal bag. Keep at 60C/140F for a minimum of one month.

Strain. Cold smoke with mesquite.

Procedure

Blend. Pass through a fine mesh strainer.

Procedure

In a saucepan, caramelize the golden nugget oleo. Once caramelized, add the shaoxing to deglaze. Cook off the alcohol. Remove from heat.

Toast the spices. Add to the saucepan. Blend.

Procedure

Sous vide at 65.5C/150F for 24 hours. Strain off excess liquid.

Procedure

Toast cinnamon and clove. Add to a pot with cabernet sauvignon. Bring to a boil. Lower heat to a simmer. Reduce liquid to 250g.

Add pomegranate juice. Return to a boil. Lower to a simmer. Reduce liquid to 400 g. Strain.

Maitake & Bay Leaf Garum

Maitake (Charred)

Rice Koji

Kosher Salt

Purified Water

California Bay Leaf

Mesquite Wood Chips

BBQ Sauce

Pomegranate Molasses

Maitake & Bay Leaf Garum

Chipotle en Adobo

Golden Nugget Oleo

Golden Nugget Mandarin Peel

Granulated Sugar