Modernist Mexican

nick.pmallon

Was thinking of doing a Mexican themed night and would love to hear what people have done in the ways of making classic Mexican dishes Modernist. Whether it be Low Temp, Pressure cooker or with hydrocolloids, I'd love to hear and also get your advice/suggestions.

Thanks and look forward to reading your comments!

Brendan_Lee_56950

I like to do pork shoulder with a puree of chipotle's in adobo, oregano, garlic, onion, pasilla, guajillo, and ancho chili's at 63C for 24h and then I chop it up and grill it with some pineapple for al pastor, you get such a great mouthfeel from the sous vide step instead of the sometimes all too chewy al pastor. 

I sometimes butterfly a skin on picnic shoulder and us the same rub to treat it like a porchetta which is also awesome after a deep frying step to crisp the skin. 

I have done a take on tortilla soup using active to sandwich a cotija, corn, and black bean mix inside of two chicken breasts (much like the roulade recipe on the site now) and then served it with the broth tableside.