Guacamole NIÑO VIEJO

From the endless culinary universe of Chef Albert Adrià

Prep.time: 30min. Extremely delicious
Chef Albert Adrià
Guacamole NIÑO VIEJO

 

Albert Adrià- the Rock Star of modern haute cuisine !

 

Chef Albert Adrià is the ‘visionary enfant terrible’ of modern haut cuisine recognized by TIME magazine as one of the 13 most influential people in the world of gastronomy and food!

Albert Adria has a visionary culinary empire comprising the restaurantsTICKETS, PAKTA’, ‘Bodega 1900’, Hoja Santa’& Nino Viejo’ and his newest conceptual project- ‘ENIGMA’.

As his driving forces, Albert names hard work, love, curiosity and the creativity born out of fear.

 

INGREDIENTS FOR

4 PERSONS

 

PRODUCTION

 

 

For cilantro juice 100gr coriander leaves 1200gr mineral water 100gr ice 0.2g Xanthan 18gr fine salt

 

 

  1. Put in a saucepan 1lt of water with 15gr of salt to boil.
  2. Put in a bowl 200g of water with 100g of ice and 3g of salt.
  3. Blanch the coriander leaves in the boiling water for 15 seconds to go to the water with ice.
  4. In a glass 50g of blanched coriander leaves and 50g of water cooling with the leaves, to crush and to paste by superbag.
  5. Once poured, weigh 100g of cilantro juice and bind with 0.4g of Xantana to reserve in a bottle at the time of the pass.

 

For the tender onion 15gr tender onion

 

 

  1. Cut the onion into 3mm cubes on each side.
  2. Keep in the refrigerator.

 

 

Fort the serrano chili 15g chili serrano

  1. Cut along the serrano chili in 4 and remove veins and seeds.
  2. Cut the already cleaned chilies into 2mm wide strips and then remove 2mm cubes on each side.
  3. Keep in the refrigerator.

 

 

For the totopos 1kg of corn dough 110gr cornflour maseca 200gr of mineral water 5lt olive oil 0.4 C / s of fine salt

  1. Boil the water and mix with the other ingredients.
  2. Knead until a dough is homogeneous and well mixed.
  3. Keep in the refrigerator covered with a damp cloth.
  4. Heat the oil to 170ºC.
  5. Make balls of corn dough of 15g, put between two plastics and make the wafers.
  6. Cut the wafers with an oval cutter 11.5cm long and 5.5cm wide.
  7. Fry for 3 minutes.
  8. Once fried, the totopos dry in the oven at 120ºC 10 minutes to remove the excess oil and the remaining humidity.
  9. Once cool, store in an airtight container.

Others 16pz of totopo (previous recipe) 500gr of Avocado Premier 1pc of lime 20gr fresh cilantro 4gr of avocado oil C / n fine salt 10g finely chopped cilantro 25g lime juice  

 

 

 

 

 

Instructions:

  1. Cut the avocado in half, remove the stone and set aside.
  2. Use a fork to mash the pulp inside the skin, remove the pulp with a spoon and arrange the pulp and 20g of cilantro juice and 5g of freshly cut lime juice, 1g of avocado oil, two passes of grated lime skin and crush. When it is half crushed, add the onion and the serrano chile.
  3. Arrange the ready-made guacamole on a plate, using a fork to make strips on the surface of the guacamole. Put the stone in the central part of the dish with a leaf of coriander.
  4. Serve accompanied by a basket with corn tops.

Guacamole NIÑO VIEJO

From the endless culinary universe of Chef Albert Adrià

Prep.time: 30min. Extremely delicious
Chef Albert Adrià
Guacamole NIÑO VIEJO

 

Albert Adrià- the Rock Star of modern haute cuisine !

 

Chef Albert Adrià is the ‘visionary enfant terrible’ of modern haut cuisine recognized by TIME magazine as one of the 13 most influential people in the world of gastronomy and food!

Albert Adria has a visionary culinary empire comprising the restaurantsTICKETS, PAKTA’, ‘Bodega 1900’, Hoja Santa’& Nino Viejo’ and his newest conceptual project- ‘ENIGMA’.

As his driving forces, Albert names hard work, love, curiosity and the creativity born out of fear.

 

INGREDIENTS FOR

4 PERSONS

 

PRODUCTION

 

 

For cilantro juice 100gr coriander leaves 1200gr mineral water 100gr ice 0.2g Xanthan 18gr fine salt

 

 

  1. Put in a saucepan 1lt of water with 15gr of salt to boil.
  2. Put in a bowl 200g of water with 100g of ice and 3g of salt.
  3. Blanch the coriander leaves in the boiling water for 15 seconds to go to the water with ice.
  4. In a glass 50g of blanched coriander leaves and 50g of water cooling with the leaves, to crush and to paste by superbag.
  5. Once poured, weigh 100g of cilantro juice and bind with 0.4g of Xantana to reserve in a bottle at the time of the pass.

 

For the tender onion 15gr tender onion

 

 

  1. Cut the onion into 3mm cubes on each side.
  2. Keep in the refrigerator.

 

 

Fort the serrano chili 15g chili serrano

  1. Cut along the serrano chili in 4 and remove veins and seeds.
  2. Cut the already cleaned chilies into 2mm wide strips and then remove 2mm cubes on each side.
  3. Keep in the refrigerator.

 

 

For the totopos 1kg of corn dough 110gr cornflour maseca 200gr of mineral water 5lt olive oil 0.4 C / s of fine salt

  1. Boil the water and mix with the other ingredients.
  2. Knead until a dough is homogeneous and well mixed.
  3. Keep in the refrigerator covered with a damp cloth.
  4. Heat the oil to 170ºC.
  5. Make balls of corn dough of 15g, put between two plastics and make the wafers.
  6. Cut the wafers with an oval cutter 11.5cm long and 5.5cm wide.
  7. Fry for 3 minutes.
  8. Once fried, the totopos dry in the oven at 120ºC 10 minutes to remove the excess oil and the remaining humidity.
  9. Once cool, store in an airtight container.

Others 16pz of totopo (previous recipe) 500gr of Avocado Premier 1pc of lime 20gr fresh cilantro 4gr of avocado oil C / n fine salt 10g finely chopped cilantro 25g lime juice  

 

 

 

 

 

Instructions:

  1. Cut the avocado in half, remove the stone and set aside.
  2. Use a fork to mash the pulp inside the skin, remove the pulp with a spoon and arrange the pulp and 20g of cilantro juice and 5g of freshly cut lime juice, 1g of avocado oil, two passes of grated lime skin and crush. When it is half crushed, add the onion and the serrano chile.
  3. Arrange the ready-made guacamole on a plate, using a fork to make strips on the surface of the guacamole. Put the stone in the central part of the dish with a leaf of coriander.
  4. Serve accompanied by a basket with corn tops.