Barrio Benedict Recipe

Make Batter

In a bowl combine masa harina, baking powder, salt, and sugar. Stir in warm stock and melted butter until a thick, spreadable batter forms. Let rest 10 minutes to hydrate.

Cook Cakes

Heat a large nonstick skillet over medium heat and add 1 tbs vegetable oil. Spoon batter to make four 3-4 inch cakes (about 1/3 cup batter each). Press slightly into patties and cook 3-4 minutes per side until golden and cooked through. Add more oil as needed. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Preheat broiler or gas flame. Place whole poblanos on a baking sheet or directly over flame and roast, turning, until skins are charred and blistered all over, about 8-10 minutes. Transfer to a bowl, cover tightly with plastic wrap or a lid and steam 10 minutes. Peel, remove seeds and stems, then thinly slice or dice. Toss with 1 tsp olive oil and 1/4 tsp salt and keep warm.

Toast dried chiles in a dry skillet over medium heat 20-30 seconds per side until fragrant (do not burn). Remove seeds if desired for less heat. In the same skillet, lightly toast peanuts or sesame seeds and the garlic clove until aromatic. In a small saucepan warm the oil until shimmering but not smoking. Add toasted chiles, peanuts/seeds and garlic to a blender, pour in warm oil and add vinegar and salt. Blend to a coarse textured sauce (leave some texture). Taste and adjust salt or vinegar. Reserve 2-3 tbs of sauce and 1-2 tbs of oil for the hollandaise; the remainder will be served alongside.

Set a heatproof bowl over a pot of barely simmering water (double boiler) making sure the bowl does not touch the water. Whisk egg yolks with lime juice until slightly thickened. Whisk constantly while slowly drizzling in the hot melted butter in a thin stream until the sauce emulsifies and thickens to a creamy hollandaise consistency (about 4-6 minutes). Remove from heat and whisk in 1 tsp salsa macha oil (or 1 tsp neutral oil plus 1 tsp salsa macha paste), ground chile powder, salt and pepper. Keep warm in a thermos or over the warm water (off heat) to avoid overcooking.

Bring 6 cups water and 1 tsp vinegar to a gentle simmer in a shallow saucepan (simmer, not a rolling boil). Crack each egg into a small cup. Create a gentle whirlpool in the water and slip an egg in, or simply lower the cup close to the surface and slide the egg in. Poach eggs 3-4 minutes for runny yolks or 4-5 minutes for medium. Remove with a slotted spoon, drain briefly on paper towel and keep warm in a shallow pan of warm water (off heat) until plating. Season lightly with salt.

Brisket

If using slow-cooked brisket, warm 8 oz shredded brisket gently in a saucepan with a splash of its cooking juices or broth until heated through (about 5-8 minutes). Keep warm.

Roasted Mushrooms

If using roasted mushrooms, toss 8 oz mixed mushrooms with 1 tbs olive oil and a pinch of salt. Roast at 425°F (220°C) on a sheet tray for 10-12 minutes until browned and tender. Keep warm.

Toss mixed greens, cherry tomatoes and sliced red onion with olive oil, lime juice, salt and pepper. Portion into two small sides to serve alongside the benedict.

To assemble each plate (serves 2): place two warm blue corn tamale cakes on each plate. Divide the roasted poblano slices between the two cakes, layering on top. Add the warmed brisket or roasted mushrooms over the poblanos if using (choose one protein per order). Carefully set two poached eggs (2 eggs per plate) on top of each tamale cake stack. Spoon 3-4 tbs warm chili-lime hollandaise over the eggs. Drizzle 1-2 tbs salsa macha around or a small spoonful atop the hollandaise for texture and heat. Sprinkle with crumbled queso fresco, cilantro leaves, and serve with a lime wedge and the side salad on the plate.

Serve immediately while hollandaise and tamale cakes are warm. Provide extra salsa macha on the side.