Mexican Tapas

Name: Mexican Tapas
Ingredients: 1 items winter carrot in fine brunoise; 1 items sweet pointed pepper in brunoise; 2 items celery stalks stripped; 1 items Onion, chopped; 2 el Tomato paste; 1 items chipotle pepper; 1 l Chicken stock; 250 gr Rice; crumbled white cheese; Pulled pork; vegetable lard; chipotle creamy sauce; 2 items Garlic, finely chopped; 1 items Lime juice; 0.5 items red chili, finely chopped; Salt; 400 gr avocado pulp; fresh coriander, finely chopped; refried beans; 0.5 items Pineapple; 0.5 items Mango; 2 items burratas; 1 el Lime juice; 0.5 items pitahaya; red chili, chopped to taste; 1 el chipotle pepper; 1 el White wine vinegar; 1 el hibiscus concentrate; fresh coriander, chopped; Edible flowers

This is delicious; a whole table full. The guest can put together their own dishes! Of course, serve with warm tortillas.

Ingredients

1itemswinter carrot in fine brunoise

1itemssweet pointed pepper in brunoise

2itemscelery stalks stripped

1itemsOnion, chopped

2tbspTomato paste

1itemschipotle pepper

1lChicken stock

250gRice

crumbled white cheese

2itemsGarlic, finely chopped

Pulled pork

chipotle creamy sauce

vegetable lard

refried beans

1itemsLime juice

0.5itemsred chili, finely chopped

Salt

400gavocado pulp

fresh coriander, finely chopped

2itemsburratas

0.5itemsPineapple

0.5itemsMango

1tbspLime juice

0.5itemspitahaya

red chili, chopped to taste

1tbspchipotle pepper

1tbspWhite wine vinegar

1tbsphibiscus concentrate

fresh coriander, chopped

Edible flowers

0.5itemssweet pointed pepper

Chili powder with lime

shortribs sous vide

Preparation

Heat cooking butter and sauté the celery, carrot, onion, garlic, and pointed pepper until translucent.
Add the rice, tomato paste, and chipotle and briefly fry together.
Gradually add the warm stock, little by little, until the rice is cooked (about 25 minutes).
Garnish (optional) with crumbled white cheese.

Prepare the pulled pork on the smoker for an extra barbecue effect.
Mix in some chipotle creamy sauce to taste and serve warm.

Heat the vegetable lard and sauté some chopped onion and garlic.
Add some taco seasoning and fry together.
Add the beans and mix everything well.
Mash the mixture to serve.

Mix the guacamole and burratina with lime juice, red chili, and coriander into a coarse cream.

Cut the fruit and pepper into even brunoise.
Finely chop the chipotle pepper and mix with the vinegar, lime juice, and hibiscus concentrate.
Mix this with the fruit and pepper.
Season with red chili and coriander.
Serve the salsa with the edible flower petals.