- 200 g chicken wings
- 300 ml white chicken stock
- 50 g pure black recado
- 30 g fresh masa dough
- 100 g white onion
- 100 g roma tomatoes
- 2 g epazote
- 3 g cilantro
- 20 g garlic
- To Plate
- Tortilla powder to taste
- 25 g cambray onions
- 5 g de grilled corn
- 1 boiled quail egg
- 2 chapulín grasshoppers
- 1 acocil shrimp
- Watermelon radish to taste
- 1 grilled baby bell pepper
- 2 sorrel leaves
- 2 g pea sprouts
- 150 g pork head meat
- 100 g white lima beans
- 3 g epazote
- 50 g white onion
- 2 g fine salt
- 250 g rib eye steak
- 1 g fine salt
- 1 g ground black pepper
- 5 ml vegetable oil
- 5 blue corn tortillas
- 1 gr salt
Preparation For the black stuffin sauce Brown the wings with the garlic and chopped onions; add the chopped tomato and cook covered over low heat until the meat has fallen completely off the bones. Add the chicken stock, epazote and cilantro; cook over low heat to allow the flavors to combine. Dilute the black recado in a little chicken stock and mix with the sauce. Add the masa dough to thicken; once the sauce has reduced, season and strain For the white lima bean purée Cook the beans in water with salt, epazote, chopped onion and pork head meat. Once cooked, remove the pork and epazote. Blend the rest of the ingredients. Adjust the flavor and texture if necessary, by adding a little salt and some of the cooking liquid. For the rib eye Season the steak with salt, pepper and vegetable oil; grill to desired doneness. Rest for several minutes. For the tortilla powder Allow the tortillas to air dry for about 2 hours before preparing, in order to eliminate all moisture. Toast in the oven for 15 minutes (taking care not to burn them). Remove from oven, grind with salt and reserve. To plate Place the rib eye on a plate and cover half of it with the black stuffing sauce. Add the tortilla powder to one side, then add drops of the bean purée around the rib eye, using a piping bag or squeeze bottle. Poach the cambray onion, cut in half lengthwise and grill. Decorate the dish with petals of grilled onion, the grilled corn, boiled quail egg, chapulin grasshoppers, acocil shrimp, slices of watermelon radish, grilled baby bell pepper, pea sprouts and sorrel leaves.
For the tranSparency
To plate
- 250 g water
- 25 g dextrose
- 180 g sugar
- 4 g neutro for sorbets
- 10 g fresh basil
- 10 g celery
- 500 g green apple
- 100 g green apple
- 10 g lyo green apple
- 5 g xylitol
- 10 g sugar
- 0.3 g ascorbic acid
- 4 green apples
- 2 g lyo green apple
- 2 g lyo raspberry
- 4 edible flowers