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 METHOD

  1. On a medium heat, fry the Ancho chilli in a skillet; add in water to reduce the spiciness. Set aside.
  2. On a medium-high heat, boil water in a pan and add in the tomatoes for 3-5 minutes until their skin detaches.
  3. Discard the skin and seeds from the tomatoes. Set aside.
  4. Blend the tomatoes, onion, garlic, beans, chillies, one...

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 METHOD

  1. On a medium heat, fry the Ancho chilli in a skillet; add in water to reduce the spiciness. Set aside.
  2. On a medium-high heat, boil water in a pan and add in the tomatoes for 3-5 minutes until their skin detaches.
  3. Discard the skin and seeds from the tomatoes. Set aside.
  4. Blend the tomatoes, onion, garlic, beans, chillies, one tortilla and a little water.
  5. Heat oil in a saucepan on a medium heat and, then, fry up the sauce.
  6. Season with salt and pepper.
  7. Add in epazote, thyme, marjoram and laurel.
  8. Lower the heat when the liquid starts to boil; simmer for at least 10 minutes.
  9. Rectify the seasoning and serve with the tortilla strips, chilli, cheese, cream and epazote (to taste).

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Ingredients 4 persons
  • INGREDIENTS
  • 2 spoonfuls oil
  • 1/2 white onion
  • 2 cloves garlic skin-free
  • 3/4 kg guaje tomato
  • 1/2 cup pinto beans blended in their stock
  • 1 l water
  • 2 laurel leaves
  • 1 sprig thyme
  • 1 sprig marjoram
  • 1 sprig epazote
  • 2 ancho chillies w/o stalk or sedes
  • 1 corn tortilla
  • Salt to taste
  • Pepper to taste
  • ASSEMBLY
  • 1 fried sliced Ancho chilli w/o seeds
  • 2 corn tortillas in strips or personal preference; fried
  • 120 g fresh cheese
  • Thick cream to taste
  • Epazote leaves.
Recipes. The Cook & Chef Institute