Borrachito Recipe
brioche bread, mezcal cream, macerated pineapple, agave worm chili powder
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Ingredients
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Brioche Bread (for assembly)
Mezcal Cream
Macerated Pineapple
Agave Worm Chili Powder
Finishing
Method
Brioche Bread (for assembly)
- 1
Prep and toast
Slice each brioche roll or the loaf into halves horizontally. Lightly butter the cut faces with the softened unsalted butter. Toast on a griddle or in a skillet over medium heat until golden brown and slightly crisp, about 1–2 minutes per side. Remove and keep warm.
Mezcal Cream
- 2
Chill equipment
Place a mixing bowl and beaters in the refrigerator or freezer for 10 minutes to help the cream whip up light and stable.
- 3
Combine base ingredients
In the chilled bowl, combine the heavy cream, mascarpone, powdered sugar, vanilla extract, lime juice, mezcal, and fine sea salt.
- 4
Whip to soft peaks
Using an electric mixer on medium speed, whip the mixture until soft to medium peaks form and the texture is thick but still spreadable, about 2–4 minutes. Taste and adjust salt or mezcal: add up to 1 tsp more powdered sugar if you prefer sweeter, or up to 1 tsp more mezcal for stronger smokiness. Keep refrigerated until assembly.
Macerated Pineapple
- 5
Combine and macerate
Place the pineapple cubes in a bowl. Add the agave nectar, lime juice, lime zest, and the 1 tablespoon mezcal. Toss to coat. If using, finely chop the chamomile or mint leaves and stir them in. Let the mixture sit at room temperature for 15–30 minutes to macerate and release juices. Stir once or twice during maceration.
- 6
Drain if needed
If the pineapple releases a lot of liquid and you want a less wet filling, drain off half the juice into a small bowl and reserve it to spoon over the finished dish or to mix into extra mezcal cream to loosen it slightly.
Agave Worm Chili Powder
- 7
Toast and grind (if needed)
If using whole dried chiles or toasted worms, briefly toast them in a dry skillet over medium heat for 30–60 seconds until aromatic, then grind to a powder in a spice grinder or mortar and pestle. If using pre-ground ingredients, skip to the next step.
- 8
Mix spice blend
Combine the ground dried chili, ground roasted agave worms or toasted sesame seeds, fine sea salt, granulated sugar, and smoked paprika in a small bowl. Taste and adjust balance — add a pinch more sugar to soften heat or more salt to enhance savoriness. Set aside.
Assembly & Finish
- 9
Build the Borrachito
Place one toasted brioche half on your work surface. Spoon 2–3 tablespoons of mezcal cream onto the bread and spread it evenly, leaving a small border. Top with 3–4 tablespoons of macerated pineapple (avoid excess liquid). Sprinkle about 1/4 to 1/2 teaspoon of the agave worm chili powder over the pineapple. Top with the second brioche half and press gently.
- 10
Plate and garnish
Slice the assembled sandwich in half if desired. Dust an additional light sprinkle of agave worm chili powder on top and around the plate. Add micro cilantro or microgreens and a lime wedge on the side. If you reserved pineapple juices, drizzle a teaspoon over the finished sandwich for extra brightness.
- 11
Serve
Serve immediately while brioche is still slightly warm and cream is chilled. The contrast of smoky mezcal cream, bright macerated pineapple, and the savory-chili crunch is best enjoyed fresh.
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