PLANT-BASED

CHARRED CORN ESQUITES

Method for serving

• Mix olive oil, sea salt, fresh herbs, guajillo-garlic paste, rub corn with this paste.
• Place on an oven tray, stick in the oven at 400°F for 12-15 minutes until roast, turning corn time to time. Remove and let it cool aside.
• Thresh corn kernels, put in a bowl and mix with some fresh chopped epazote, lime juice and chili powder.
• Serve on a cup, layering corn, vegannaise and cheese, toping with “morusas”, lime wedges, epazote sprouts and corn shoots.

Guajillo/garlic paste

• Remove seeds and devein guajillos, soak them in warm water for 10 minutes.
• Once soaked, blend guajillos with garlic cloves, some epazote leaves, cumin, oregano and olive oil. If needed, add some water to obtain a smooth paste. Add chopped cilantro and mix. Set aside.

Vegannaise

• Removed almonds from activating water, remove skin; place almonds in a blender with water to make almond milk, blend for 90 seconds. Strain solids in case of needed.
• Return milk to the blender, add sea salt, lime juice, garlic and nutritional yeast. Start blender in low speed, mix the oils and add to the milk, slowly drip oil into de blender until the vegannaise start to form. Rectify taste and set aside. Vegannaise is ready.

Morusas

• Crush tortilla chips to fine coarse, mix toasted sesame seeds, chili flakes and powders (garlic, onion, cumin, chili, black pepper and sea salt. Increase chili powder for a bigger kick.