"Recipes from the Chef's Kitchen"

The Main Item
Ingredients:
1)   2 cups Masa Harina (Mazeca)
2)   1 1/3 cup lukewarm Water
3)   1 cup Black Beans - cooked and pureed
4)   8 oz. Queso Fresco Cheese - crumbled
5)   1/2 cup Iceberg Lettuce - in paper thin slices
6)   Salsa Verde (see below)

Preparation:
(Making the Corn Fritters)
1)   In a bowl, mix the masa harina with salt and add the lukewarm water.  Mix with a fork until
       well incorporated.
2)   Knead the dough until smooth and not sticky.
3)   Cover with a moistened kitchen towel and let stand for 5 minutes.  Keep the masa covered
       while making the sopecitos.
4)   Line the base of a tortilla press with two sheets of plastic (a sandwich plastic bag works well).
5)   With the masa, form balls to the size of a walnut.
6)   Place one masa ball in the center on the lined base of the tortilla presser.  Cover the masa
       with the second sheet of plastic, lower the press and push the handle firmly.  Open.
7)   Flip the tortilla to the other hand and peel off the plastic wrap.
8)   Flip the tortilla in a comal or griddle.
9)   When the tortilla begins to dry on the edges (after a few seconds), flip it over and pinch the
        edges slightly.
10) Cook until the top begins to puff.
11) Take off the heat and wrap in a kitchen cloth to keep them warm.  Continue with the rest of
        the masa.

(Assembling the Sopecitos)
1)   If necessary, reheat the sopecitos on the griddle with a little canola oil over medium heat.
2)   Spread on black bean paste.  Then add a pinch of lettuce and crumbled Cheese.
3)   Put a dash of salsa verde on top or serve aside.
4)   Serve immediately.

The Salsa Verde
Ingredients:
1)   8 Tomatillos - large size
2)   1/2 Avocado
3)   1 Garlic Clove
4)   1 Chile Serrano
5)   1/2 bunch Cilantro - chopped with a bit of stem
6)   1/4 medium White Onion
7)   Salt

Preparation:
1)   Finely chop all the ingredients.
2)   Mix the ingredients.

The Pork Loin
Ingredients:
1)   2 lbs. Pork Loin
2)   1 small White Onion - quartered
3)   3 cloves Garlic - pureed
4)   Salt and Pepper
5)   2 tbs. Canola Oil
6)   2 tbs. dried Oregano
7)   1 tsp. Olive Oil

Preparation:
1)   Preheat the oven to 350 degrees f.
2)   In a skillet, heat up the canola oil.  Then brown the pork on all sides.
3)   Make a paste with garlic, oregano, salt, pepper and olive oil.  Rub the top part of the pork
       loin with the mixture.
4)   Place the pork loin in a roasting pan and add the quartered onion.  Cover tightly and bake
       for 15 to 20 minutes.

The Sauce
Ingredients:
1)   1/3 cup canned Chipotles in Adobo Sauce - juice only
2)   1/2 cup Tamarind Pulp
3)   1/2 cup dried Pineapple - finely chopped
4)   2 tbs. Brown Sugar
5)   Salt and Pepper
6)   1/2 White Onion - finely chopped
7)   2 cloves Garlic - finely chopped
8)   1/2 bunch Cilantro - finely chopped with stems removed (for the serving)
9)   1 tbs. Canola Oil

Preparation:
1)   In a medium saucepan, heat up the oil and saute the onion until translucent.
2)   Add the garlic, pineapple and chipotle juice.  Add the tamarind pulp and brown sugar and
       bring to a boil
3)   Lower the heat, season with salt and pepper, and simmer for 5 minutes.  If desired, add a
       little extra chipotle juice at a time for a more piquant sauce.

The Serving
1)   Remove the pork from the heat and let stand for 5 minutes.
2)   Slice and place the pork on a shallow serving dish.
3)   Spoon the warm sauce on top and sprinkle with Cilantro.

The Flan
Ingredients:
1)   14 oz. condensed Milk (one can)
2)   14 oz. regular Milk
3)   8 oz. (one package) Cream Cheese
4)   1 tbs. Vanilla Extract
5)   4 Eggs
6)   3 tbs. strong Espresso Coffee
7)   1/3 cup Sugar

Preparation:
1)   Preheat the oven to 350 degrees f.
2)   In a blender, mix all the ingredients.

The Garnish and Special Cookware
Ingredients:
1)   1/4 Coffee Beans - freshly ground
2)   "Flanera" or custard mold are very common in Mexico, but you can use the following...
     a) One 8-inch round baking and flame-proof mold or saucepan.  You may also use a
          Mexican cooking clay pot.
     b) A baking dish large enough to hold the first dish halfway covered with water.

The Caramel Sauce
Ingredient:
1)   1/3 cup Sugar

Preparation:
1)   Add the sugar to the first "baking and flame-proof dish or clay pot".
2)   Cook over low heat until the sugar turns into caramel.  You may need to adjust the heat
        depending on how the sugar caramelizes.
3)   It will be ready when the caramel has a dark golden color.
4)   Then immediately retrieve from the heat.

The Final preparation including Baking and Unmolding the Flan
1)   Pour the caramel sauce onto the custard mixture.
2)   Cover the custard dish tightly with aluminum foil.
3)   Place the custard dish in a large baking dish with enough boiling water to cover the custard
       baking dish halfway.
4)   Bake for 40 minutes or until a toothpick comes clean and the mixture is set and firm.
5)   Let cool in a refrigerator for at least two hours or until the flan is cold.  Turn the custard
       mold upside down on a shallow serving dish.  The custard will side easily due to the liquid
       caramel on the sides and bottom of the mold.
6)   To decorate, sprinkle sparingly with freshly ground coffee beans on top.

Good Eating!!!