Yeilds 10 Servings:

 

Tools

• Knife

• Measuring spoons & cups

• Medium sauce pan

• Small saute pan

• Tongs

• High velocity blender

• Microplane

• Large saute pan

• Baking sheet

• Silicone matt or parchment paper

• Mandoline slicer 

 

Tomato Cashew Sauce

• 6-8 garlic cloves

• 1 tsp olive oil

• ¼ cup & 1 tbsp Tomato paste

• 1 cup water

• ¼ cashews (roasted unsalted cashews)

• 2 chiltepins or 1/2 tsp red pepper flakes

• ½ tsp Kosher salt

• ⅛ tsp black pepper

 

Instructions (Tomato Cashew Sauce)

 

1. Smash the garlic cloves

2. heat a small saute pan for about a minute before adding the garlic cloves 

3. Add the garlic cloves and drizzle olive oil on top. 

4. Into a high velocity blender, add the water, tomato paste, cashews, garlic cloves, chiltepins, salt, and pepper

5. Begin blending at low speed and gradually increase. Blend until smooth

 

Corazón De Arroz

• 1 cup sweet rice

• ½ small red onion

• ¼ cup of shelled pistachios

• A heaping ¼ cup of dried cherries

• 1 large poblano pepper

• 1 tbsp avocado oil

• ¾ tsp kosher salt

• ¼ tsp black pepper

• 1 cup popped amaranth 

 

Instructions (Mecha Corazón De Arroz)

 

1. Rinse the sweet rice with water (2x). Drain water

2. Add the rice and one cup of water to a medium sauce pan 

3. Place the pan on medium heat with the lid and bring to a boil

4. Reduce to low heat and let simmer

5. Small dice the onion. Fine chop the pistachios and cherries. Dice the poblano.

6. Heat a large saute pan over high heat. Add poblano and onion.

7. Saute poblano and onion over high heat with cooking oil for about 2 minutes

8. Add pistachios and cherries. Add salt and pepper. 

9. Add the sweet rice to the pan. Gradually break down the rice and incorporate all ingredients.

10. Then, add the tomato cashew sauce. Turn off the heat and mix until combined.

11. Turn onto high heat. Mix to remove any excess liquids. 

12. Transfer to a sheet tray (parchment or silicone matt. Using a sheet of parchment, press the rice down until flat and smooth.

13. Let cool to room temperature. 

14. Once cooled down, shape about ¼ cup of rice mixture into a corazón. Should yield 10 corazones 

15. Right before serving roll in amaranth for a nice crunchy finish

 

Guajillo Cashew Sauce

• 1 ½ cup of water

• 3 Guajillo chilies

• ½ small yellow onion

• 5 garlic cloves

• ¾ cup cashews

• ¾ tsp kosher salt

• ½ tsp black pepper

 

Instructions (Guajillo Cashew Sauce)

 

1. Boil water at high heat.

2. Thinly slice the yellow onion

3. Smash garlic cloves

4. Add onion, garlic, and guajillo chilies (with seeds and all) to boiling water

5. Add the chilies, garlic, and onion to a high velocity blender. Add salt and pepper. Then, add ½ cup of broth to blender

6. Blend at low speed and gradually increase. Blend until smooth and creamy.

 

Avocado Sauce

• ¾ ripe avocado 

• 1 cup water

• 2 chiltepins or 1/2 tsp red pepper flakes

• ½ tsp salt

• ¼ tsp black pepper

• Lime zest

• Juice of ½ a lime

• 1 tsp cilantro

 

Instructions (Avocado Sauce)

 

1. Add avocado into a high velocity blender. Add water. Add chiltepins. Add salt and pepper. Add cilantro.

2. Using a micro plane, zest half a lime into the mixture. Then, add the lime juice

3. Blend at low speed and gradually increase. Blend until smooth and creamy.

 

Quick Pickled Onion Salad

• ¼ red onion

• 1 bunch of green onions (about 6 green onions)

• Juice of 1 large lime

• Zest of a half a lime

• 1 tbsp of cilantro

• ½ tsp salt

 

Instructions (Quick Pickled Onion Salad)

1. Thinly slice the onion, green onions, and cilantro. Add all to a small bowl. Zest half a large lime and add the juice of the lime. Mix well.