Chicharrón Quesadilla and Taco

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Chicharrón Quesadilla and Taco

Enrique Olvera is a Mexican chef who owns and works as a head chef in the famous Mexican haute cuisine restaurant Pujol. Pujol was listed as being the 12th best restaurant in 2019 according to The World’s 50 Best Restaurants. Olvera studied at The Culinary Institute of America (CIA) before starting his career as a chef. So far Olvera has taken part in many culinary related activities, one of them being playing a part in some of Netflix’s culinary series such as “Chef’s Table” and “The Final Table”. 

Enrique Olvera

Enrique Olvera

Nationality: Mexican
Profession: Head Chef
Favorite Dish: Quesadillas
Awards: His restaurant Pujol was ranked the 12th best restaurant in the world in 2019 by “The World’s 50 Best Restaurants”

Ingredients
  • 125g corn flour
  • 5 baked tortillas
  • 1tbsp soy lecithin
  • 250g epazote sprouts
  • 4tsp of gelatin tea (liquid that results from wettening gelatin leaves)
  • some empazote (as much as you need)
  • 100g dry pork rinds
  • 5 baked tortillas
  • 1 avocado
  • a little salt
  • 1tsbp lemon juice
  • some olive oil
  • 250g Oaxaca cheese
  • 75g white onions
  • 5tsp of gelatin tea (liquid that results from wettening gelatin leaves)
  • 75g Serrano pepper
  • 100 coriander leaves
  • 2 tomatoes
How To
  • 1
    For the Mexican sauce:
    Hydrate the gelatin sheets in water. Cut the tomatoes into quarters, liquefy and then sift. Pour into a pot and bring to medium heat. Once the liquid boils, add the previously drained gelatin and mix with a spoon until completely dissolved. Then remove from heat and let the mix stand a few minutes. Pour into a container and leave to rest in the refrigerator. until gelatin sets (about 4 hours). Cut the Serrano pepper into thin slices. Peel and cut the onion into brunoise. Cut the cilantro into chiffonade.
  • 2
    Chicharrón powder:
    Process the pork rind until it turns into a powder, then sift.
  • 3
    For the tortilla air:
    In a Teflon skillet, toast the cornmeal over medium heat for just a few minutes, taking care that it does not burn. Remove from heat and reserve. Place the previously cooked tortillas in the blender glass, add a cup of water and the toasted corn flour, blend and add the soy lecithin. Continue blending until you have a smooth and homogeneous texture, then sift. At the time of serving, work the preparation with a mixer to incorporate air.
  • 4
    Tortilla powder:
    Place the cooked tortillas previously broken with your hands in the blender glass and blend until they become a powder.
  • 5
    For the empazote gelatin:
    In a pot with boiling water, blanch the epazote leaves for a few seconds, then liquefy them with water. Pour into a pot and add the gelatin previously hydrated in water. Mix and once it is completely dissolved, remove from the heat and let it warm. Pour the preparation into a container and chill in the refrigerator until set.
  • 6
    For the avocado puree:
    Peel the avocado and cut into pieces, then place in a container and add olive oil, salt and juice of lemon. Process by using a mixer and sift.
  • 7
    Last steps:
    After the rest period of the gelatin, cut the gelatin into small cubes, place in a bowl and add the slices of chile serrano, the onion and cilantro , mix and set aside. Then also cut the epazote gelatin into small cubes. Additionally, shred the Oaxaca cheese.
  • To present:
    In a glass beaker you put two tablespoons of powder tortilla, then fits this thread oaxaca cheese, incorporating five cubes gelatin of epazote and outbreaks of empazote (so-called wormseed). In another glass place as a base two tablespoons of pork rind powder, then a tablespoon of avocado puree, some Mexican sauce and finally decorate the glasses covering the surface with tortilla air and epazote sprouts.

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