Ingredients
Scale
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
- Category: Appetiser
- Cuisine: Mexican