La Milpa - tomato and zucchini crudité, bean dip and chilli powder

Photo: La Milpa (Image: Colin Page)

Serves 4

Ingredients

Black bean dip
250g Alfayayocan black
beans, soaked in water
overnight
1L water
8g garlic
75g white onion
12g epazote
½ piece avocado leaf
salt

Vegetables
150g heirloom tomato
150g squash
salt

Chochoyotas
100g corn dough for
tortillas
20ml water
salt
boiling water
cold water
250ml vegetable oil

Pipicha oil
5g fresh pipicha
50ml olive oil
Tomato skin
200g saladette tomato
boiling water
salt
cold water
200ml vegetable oil

To serve
160g black bean dip
Vegetables. 1 recipe
120g fresh cheese, grated
40g squash blossom
5g coriander sprout
8 pieces chochoyotas
15g toasted jumiles
5g serrano chilli. sliced
10ml pipicha oil
8 pieces tomato skin
Colima salt/sea salt

Method

For the black bean dip
Place beans, water, garlic and onion in a pot with a lid and cook over a medium heat for 3 hours.
Add the epazote, avocado leaf and salt and cook for a further 1 hour until the beans are soft and completely cooked.
Emulsify the preparation little by little with the stock from the beans until you get a paste-like texture.
Sieve and reserve.

For the vegetables
Slice the tomato and the squash into 8 slices each.
Just before serving, season the squash with the salt and char in a cast iron pan.

For the chochoyotas
Work the corn dough until is smooth and soft, incorporating water if neccesary. Form into balls of 10g each.
In the middle of the ball use your knuckle to make “a belly button”.
Blanch the balls in salted boiling water for 2 minutes.
Cool in a ice bath. Reserve on a paper towel.
Fry the chochoyotas at 160ºC for 1 minute until crispy.

For the pipicha oil
Take a bunch of fresh pipicha and the olive oil, place in a vacuum bag and remove the air from the bag.
Before using strain the fresh pipicha from the olive oil.

Tomato skin
Make four knife cuts on the skin of the tomato.
Place in boiling water until the skin separates from the flesh.
Put into cold water and remove the skin.
Put the skin on a silpat and dry at room temperature for a minimum of 5 hours.
Fry the skin at 180ºC for less than 5 seconds until crispy. Reserve on a paper towel and season.

To serve
On a rectangular wooden board put 2 spoons of black bean dip in the centre.
Between the black bean quenelles place fresh cheese, 2 slices of squash and 2 slices of tomato.
Arrange the squash blossom, coriander sprout, chochoyotas, jumiles and serrano chilli.
Finish with a touch of pipicha oil, the tomato skin and a pinch of salt.

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