Pork Tamal

Empanadas

Kola Inglesa

Causa Acevichada

San Pelligrino Sparkling

Inca Kola

Crema Volteada

Tallarines Verdes Arroz Chaufa

Empanadas Pork Tamal

Chicharron Acevichado

Crab Causa Acevichada

Ceviche Nikkei

Leche de Tigre Vegan Ceviche (Quinoa Avocado)

French Fries

Fried Yuca

Plantains

Chupe de Mariscos

Aguadito

Pescado Filete

Arroz Norteno

Arroz Chaufa

Tallarines Verdes

Aji de Gallina

Tallarin Saltado

Place pork shoulder chunks, quartered onion, 4 garlic cloves, bay leaves, 4 cups water, 1.5 tsp salt and 1/2 tsp black pepper into a large pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer gently for 1.5 to 2 hours until pork is very tender and shreds easily. Check occasionally and add a little water if necessary to keep meat mostly submerged.

Braise the pork

Remove pork pieces to a bowl and let cool slightly. Reserve 1 cup of the braising liquid and strain it to remove solids. Shred the pork finely with two forks and discard bay leaves and onion halves (or mince onion into the meat if you prefer). Set shredded pork aside.

Reserve cooking liquid and shred pork

Remove stems and seeds from guajillo and ancho chiles. Heat a skillet over medium heat and toast chiles lightly 10–20 seconds per side until fragrant but not burnt. Transfer chiles to a bowl and cover with hot water; soak 15 minutes until softened. Keep soaking liquid.

Prepare chiles

In the same skillet, add 1 tablespoon oil over medium-high heat. Sear the quartered tomato, 1/2 onion and 2 garlic cloves until blistered and lightly charred, about 4–5 minutes.

Roast vegetables

Drain chiles (reserve a couple tablespoons of soaking liquid). In a blender, combine softened chiles, roasted tomato, onion, garlic, 1 cup reserved pork braising liquid, 1/2 tsp cumin, 1/2 tsp oregano and 1 tsp salt. Blend until very smooth, adding a bit of reserved chile soaking liquid if needed to achieve a saucy consistency (about 1/4 cup). Pass the blended sauce through a fine mesh sieve into a bowl to remove skins and seeds.

Blend sauce

Heat the same skillet over medium heat and add the strained red sauce. Simmer 5–8 minutes to deepen flavor and evaporate excess moisture. Taste and adjust salt.

Cook sauce

Pour sauce over shredded pork and mix thoroughly until evenly coated. If mixture seems dry, add a tablespoon or two of reserved braising liquid. Keep warm while assembling tamales.

Combine sauce with pork

If using hardened lard/shortening, warm it slightly until spreadable but not liquid. In a large mixing bowl or stand mixer fitted with a paddle, beat the lard/shortening for 1–2 minutes until light and fluffy. This aeration helps the masa become tender.

Soften lard and aerate

In a separate bowl, whisk together 3 cups masa harina, 2 tsp baking powder and 2 tsp salt. Gradually add half of the warm pork or chicken broth and beat to combine. Add remaining broth a little at a time until a soft, spreadable dough forms that holds together but is not sticky. The masa should have a pudding-like consistency.

Prepare masa

To test, drop a small piece of masa into cold water; if it floats, it is properly aerated and hydrated. If it sinks, continue beating in a tablespoon of broth or water and test again.

Test masa readiness

Place dried corn husks in a large bowl and cover with very warm water. Weigh them down if needed and soak 30 minutes until pliable. Rinse any debris from the husks and pat dry. Reserve about 30 husks for assembly and cut away thick inner fibers if necessary to lay flat.

Prepare corn husks

Lay a softened husk flat lengthwise with the narrow end pointing away from you. With a spoon or spatula, spread about 3 tablespoons (approximately 2–3 tbs) of masa in a 1/4–1/3-inch thick rectangle in the center of the husk, leaving a 1/2-inch border on the sides and 1–2 inches at the top and bottom.

Spread masa on husks

Place about 1–2 tablespoons of the sauced shredded pork in a line down the center of the masa. Do not overfill; the tamal should close easily when wrapped.

Add filling

Fold the sides of the husk in toward the center to enclose the filling, then fold the bottom up and fold the top down to form a neat packet. If desired, tie with a thin strip of husk to secure. Repeat with remaining masa, filling and husks. You should yield about 24–30 tamales depending on size.

Fold and tie

Set up a large steamer pot with a rack and add water to just below the rack. Place a layer of unused husks or a clean kitchen towel on the rack to prevent tamales from direct contact with water. Bring water to a simmer over medium heat.

Prepare steamer

Stand tamales upright in the steamer with the open end up, packing snugly but not too tight. Cover the top of the tamales with a layer of dampened husks or a clean damp kitchen towel, then place the steamer lid on. Steam over simmering water for 1 to 1 hour and 20 minutes, checking every 20 minutes to ensure water hasn't boiled away — add more hot water as needed. After about 1 hour, test a tamal: if the masa pulls away from the husk cleanly, they are done.

Steam tamales

Remove tamales from steamer and let rest 10 minutes before serving. Serve warm, garnished with chopped cilantro if desired. Unwrap from husk and enjoy with extra sauce, salsa or crema.

Rest and serve

dried corn masa harina (Masa Harina)

pork lard or vegetable shortening

warm pork or chicken broth

baking powder

salt

pork shoulder (boneless), trimmed and cut into large chunks

onion (medium), quartered

garlic cloves

bay leaves

water (for braising)

black pepper

dried guajillo chiles, stems and seeds removed

dried ancho chile, stem and seeds removed

tomato (medium), quartered

white onion (small), quartered

vegetable oil

ground cumin

dried oregano (Mexican if available)

reserved pork braising liquid

dried corn husks

extra warm water (for soaking husks)

fresh cilantro, chopped (optional, for garnish)

In a large bowl whisk together 3 cups all-purpose flour and 1 teaspoon salt until evenly combined.

Prep dry ingredients

Add 3 tablespoons chilled cubed unsalted butter and 3 tablespoons chilled cubed vegetable shortening to the flour. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining.

Cut in fats

In a small bowl whisk together 3/4 cup cold water, 1 beaten egg (reserve a separate yolk/egg for egg wash if preferred), and 1 teaspoon white vinegar.

Mix wet ingredients

Make a well in the center of the flour mixture and pour in the cold liquid. Use a fork to gently combine until the dough just comes together. If it seems dry add up to 1 tablespoon more cold water. Do not overwork the dough.

Combine into dough

Turn the dough onto a lightly floured surface and knead briefly just to bring it into a smooth ball. Divide into 12 equal portions (for 12 empanadas). Flatten each portion into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Chill

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and cook until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Cook aromatics

Add 1 lb ground beef to the pan. Use a spatula to break it up and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Brown beef

Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons tomato paste and 1/4 cup beef or chicken broth. Stir to combine, reduce heat to low, and let simmer 5 minutes until flavors meld and liquid reduces slightly.

Season and simmer

Remove from heat and stir in 1/4 cup chopped green olives (if using), 2 tablespoons raisins (if using), and 2 chopped hard-boiled eggs (if using). Taste and adjust seasoning. Allow filling to cool to room temperature before assembling (at least 15 minutes) so it doesn't make the dough soggy.

Add mix-ins

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil the sheet with 1 tablespoon vegetable oil.

Preheat and prepare

On a lightly floured surface, roll each chilled dough disc to about 1/8-inch thickness. Using a 5–6 inch round cutter or a bowl, cut out circles. Re-roll scraps as needed to get 12 rounds.

Roll and cut

Place about 2 tablespoons of the cooled beef filling in the center of each round, leaving a 1/2-inch border. Do not overfill.

Fill

Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges by pressing with a fork or fold and twist the edge to make a decorative seal. Ensure seams are well sealed so filling doesn't leak.

Seal

Beat the reserved egg with 1 teaspoon water to make an egg wash. Brush the tops of the empanadas lightly with the egg wash for a golden finish.

Egg wash

Arrange empanadas on the prepared baking sheet, spacing about 1 inch apart. Bake in the preheated oven for 18–22 minutes, or until golden brown and the dough is cooked through.

Bake

Remove from oven and let empanadas cool on a wire rack for 5–10 minutes before serving. Serve warm with chimichurri, salsa, or hot sauce as desired.

Cool and serve

all-purpose flour

unsalted butter, chilled and cubed

vegetable shortening, chilled and cubed

cold water

white vinegar

olive oil

yellow onion, finely chopped

garlic cloves, minced

ground beef (lean)

smoked paprika

dried oregano

tomato paste

beef or chicken broth

green olives, chopped (optional)

raisins (optional)

hard-boiled eggs, chopped (optional)

egg (for egg wash)

water (for egg wash)

vegetable oil (for baking sheet, optional)

In a medium saucepan combine 2 cups water, granulated sugar and brown sugar. Add the orange zest, ground cinnamon, whole allspice berries (or ground allspice), and the optional kola nut piece or crushed cocoa nibs. Stir to combine.

Combine and heat

Place the saucepan over medium heat and bring the mixture just to a simmer, stirring so the sugars dissolve completely. Once simmering, reduce heat to low and let gently simmer for 6–8 minutes to extract flavors from the zest, spices and kola/cocoa nibs.

Simmer

If using the black tea bag for a touch of tannin/astringency, add it to the saucepan after 3–4 minutes of simmering and let steep with the heat on low for 2–3 minutes only; remove the bag to avoid bitterness.

Infuse with tea (optional)

Remove the pan from heat. Stir in the vanilla extract and fresh lime juice. Cover and let the syrup steep and cool completely for at least 30 minutes (up to 2 hours) so flavors mellow and meld.

Finish and add aromatics

Once cooled, strain the syrup through a fine-mesh sieve or cheesecloth into a clean container to remove zest, spices, kola/cocoa nibs and any tea leaves. Taste and adjust: if you want more vanilla or lime brightness, add up to another 1/2 tbs vanilla or 1 tsp lime juice, stirring to combine.

Strain

Refrigerate the syrup until cold, at least 1 hour. The chilled syrup stores in a sealed jar for up to 1 week.

Chill (recommended)

Fill four serving glasses with about 1/2 cup ice each (roughly 2 cups ice divided among glasses).

Measure 2 tablespoons (30 ml) of the chilled kola syrup into each glass. This recipe yields roughly 1 1/4 cups syrup — adjust to taste: 1–3 tablespoons per 8 oz glass for milder to stronger flavor.

Top each glass with about 1 cup (240 ml) chilled club soda or carbonated water. Stir gently once to combine so you don’t lose too much carbonation. Taste and add an extra teaspoon of syrup if you prefer sweeter/stronger kola flavor.

Garnish each glass with a slice of lime or orange and 2 mint leaves if using. Serve immediately while fizzy.

water

granulated sugar

brown sugar (light or dark)

pure vanilla extract

fresh lime juice

fresh orange zest

ground cinnamon

whole allspice berries (or 1/4 tsp ground allspice)

small piece of dried kola nut (optional) or a few crushed cocoa nibs

black tea bag (optional, for astringency)

club soda or chilled carbonated water

ice cubes

lime slices or orange slices (for garnish)

fresh mint leaves (optional, for garnish)

Place peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 20–25 minutes depending on size.

Cook potatoes

Drain the potatoes thoroughly and return them to the warm pot off the heat for 1–2 minutes to let residual moisture evaporate. This yields a drier, fluffy mash.

Drain and dry

Mash potatoes until very smooth (use a potato ricer or fine masher for best texture). While still hot, add 3 tablespoons aji amarillo paste, 4 tablespoons lime juice, 3 tablespoons oil, 2 teaspoons salt, 1 teaspoon black pepper and 6 tablespoons mayonnaise. Mix vigorously until fully incorporated, smooth, and glossy. Taste and adjust salt, lime or aji to balance heat and acidity. If mixture seems too stiff, add 1 tablespoon cold water or extra oil.

Mash and season

Cover the mashed potato mixture and refrigerate for at least 30 minutes to firm up — this makes it easier to shape layers for assembly.

If using shrimp: bring a pot of water to a boil, add a pinch of salt and blanch shrimp for 1–2 minutes until just opaque. Immediately transfer shrimp to an ice bath to stop cooking, then drain and pat dry. If using raw fish for ceviche-style cure, use very fresh fish cut into 1 cm cubes and skip blanching; it will be 'cooked' in the lime juice.

Prepare shrimp

While shrimp cools, thinly slice the red onion and place in a bowl with 1 tablespoon of the lime juice and a pinch of salt to soften the bite for 5–10 minutes, then drain excess liquid.

Slice onion

In a non-reactive bowl combine the cooled shrimp (or fish), remaining 5 tablespoons lime juice, 1 tablespoon aji amarillo paste, 3 tablespoons chopped cilantro, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix gently to coat. If the acidity is overwhelming, add up to 2 tablespoons cold water to dilute slightly. Add the softened sliced onion and toss to combine. Let marinate in the refrigerator for 10–20 minutes (longer if using raw fish, up to 30 minutes, so the citrus fully 'cooks' it).

Marinate seafood

Taste the acevichada and adjust salt, aji paste or lime as needed. The mixture should be bright and tangy with a noticeable aji kick but balanced by salt and cilantro.

Adjust seasoning

Line a 20 cm (8-inch) cake ring or a similarly sized round mold with plastic wrap for easy removal. Alternatively use individual ring molds for single servings. Press half of the chilled potato mixture evenly into the bottom of the ring, creating a smooth, compact layer about 1.5–2 cm thick. Press firmly so the layer holds shape.

Form causa layers

Spoon the marinated seafood mixture evenly over the potato layer, spreading to the edges but leaving a small margin so sealing is easy. Press gently to compact slightly, but do not mash; you want a distinct seafood layer.

Add acevichada

Add the remaining potato mixture and press into a smooth, even top layer. Smooth the surface with the back of a spoon or an offset spatula. Refrigerate the assembled causa for at least 20–30 minutes to set.

Top with remaining causa

Remove ring and plastic wrap carefully. Transfer the causa to a serving plate. Garnish the top and around with sliced hard-boiled eggs, avocado slices, halved olives and a few cilantro leaves. Drizzle a small amount (about 1 teaspoon) of aji amarillo oil or aji paste thinned with oil for color. Optionally spoon a little of the acevichada liquid around the plate for extra tang.

Invert and garnish

Cut into wedges like a cake or unmold individual servings. Serve immediately so the avocado remains fresh and the seafood retains its bright texture. Causa acevichada is best enjoyed the day it is made.