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Pumpkin flower ‘quesadilla’, by chef Roberto Ruiz from Punto Mx in Madrid

Pumpkin flower ‘quesadilla’, by chef Roberto Ruiz from Punto Mx in Madrid

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In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations. It was the first Mexican restaurant to be awarded with a Michelin star and the first to receive two Soles (Suns) from the Spanish Repsol Guide.

A tiny but committed team of Mexican lion hearts and fiery souls armed with a vision, exotic flavours and a tight bank account took a chance at becoming the – then – quite risky culinary fine dining exponent of Aztec culture and tradition.

Last May Punto MX reached its fifth year, its 712.000th tortilla, 260.000th avocado and its 200.000th mezcal cocktail.

This once local restaurant down the corner became one of the hottest dinner tickets in all of Spain. Punto MX is magic – Mexican magic in Madrid and there are numerous of reasons to love this fun-loving, heartwarming and utterly delicious powerhouse solidifying Mexican fine dining.

And one of these reasons is the Pumpkin Flower Quesadilla from their tasting menu.

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Happy cooking!

Pumpkin flower 'quesadilla'

Roberto Ruiz
Course Appetiser
Cuisine Mexican
Servings 4 portions

Ingredients
  

MAIN INGREDIENTS

  • 4 unit - Pumpkin Flower
  • 100 gr - Huitlacoche and cheese filling
  • 100 gr - Corn starch
  • 200 ml - Tempura
  • 120 ml - Chile Morita Sauce
  • 12 slices - Zucchini
  • 12 petals - Chinese carnation

HUITLACOCHE AND CHEESE FILLING

  • 1 ml - Sunflower oil
  • 5 gr - Chopped white onion
  • 1 gr - Garlic
  • 8 gr - Chile Jalapeño
  • 50 gr - Huitlacoche
  • Salt
  • 32 gr Arzúa Cheese Creamy, mild cheese, made from raw or pasteurized cow milk
  • 5 ml Sour Cream

TEMPURA

  • 42 gr - Flour
  • 42 gr - Corn starch
  • 1 gr - Fine salt
  • 125 ml - Sparkling water
  • 1 unit - Ice Cube

CHILE MORITA SAUCE

  • 16 ml - Sunflower oil
  • 1 gr - Chile Morita
  • 58 gr - Tomato
  • 25 gr - White onion
  • 0,25 gr - Fine salt
  • 0.25 gr - Roasted caraway
  • 0.04 gr - Spicy paprika
  • 1.3 gr - Tomato paste

Instructions
 

  • MAIN ELABORATION
  • Empty the flowers by removing the pistils and fill with the huitlacoche
  • Cover with the corn starch and then with the tempura
  • Fry at 180 degrees for 3 minutes
  • Serve the hot sauce at the base of the dish
  • Around the sauce, place the zucchini and petals alternately
  • Arrange the quesadilla on the sauce
  • HUITLACOCHE AND CHEESE FILLING
  • Sauté the onion, garlic and chiles until they are translucent
  • Add the huitlacoche and cook for 15 minutes over medium heat
  • Allow to drain and cool
  • Mix together with cheese and cream
  • Reserve.
  • TEMPURA
  • Mix the flour, the cornstarch and the salt in a bowl
  • Gradually add the water and dissolve with the ice
  • CHILE MORITA SAUCE
  • Confit the chili in 8ml of oil
  • Sauté the onion and then add the tomatoes
  • Add salt and roasted caraway
  • Cook until the tomatoes have released all the water
  • Grind for 7 min and fry with the other 8ml of oil
  • Finish with tomato paste and paprika

 

 

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