The Spicy Mexican
Sourdough Cheesy Corn Bread: High gluten white flour, sourdough starter, creamed corn, 7 dried and crushed birds eye chillies, cheese, salt, fresh cracked black pepper and water. I went with 70% hydration, which makes it a pain to work with but results in good crumb. Lightly mix 3 minutes and autolyse (flour and water getting happy) 20 minutes. Proof 20 minutes then fold, repeat 2 more times. Flatten dough, add cheese, roll, flatten and roll. Divide and shape rolls and proof until over double in size. Bake with steam for first 10 minutes at 240 C then lower heat to 200 C for 20 minutes. Cool 5 minutes. Slice and grill on hot CI.
Guacamole: Avocado, lime juice, salt, pepper. Mush ‘n’ mix.
Frijoles Refritos Patty: 400g can Kidney Beans mashed, 4 diced and sautéed mushrooms, egg yolk and breadcrumb binder, salt, cayenne pepper. Form into a monster patty, firm in the fridge for 10 minutes and grill on hot C.I. for 3 - 4 minutes each side.
Add cheese slice and dome, rest off the heat for 3 minutes.
Layer some chargrilled capsicum (bell pepper)
Add a liberal squirt of Cholula Hot Sauce.
Salsa Picada: Finely diced tomato, onion, jalapeno, coriander (cilantro) and lime juice. Mix.
Top with natural yoghurt.
Flavours were awesome. So many things going on in this boiger.
chocolate!!!!!!!!
Ssssshhhhhhhhh!!!
