4 mulatochillies(seenote)
2 tbsphoney
1 pineapple,peeled,halved,
cutintowedges
PINEAPPLEGRANITA
55 gm(¼cup)castersugar
750 mlpineapplejuice
Juiceof2 limes
38 gmliquidglucose1 Forgranita,combine
ingredientsin a saucepanover
mediumheatandsimmeruntil
sugardissolves(5minutes).
Transfertoa trayandfreeze
untilsolid(atleast4 hours),then
scrapewitha forktocreateice
crystals. Freeze until required.Grilledpineapplewith
pineapplegranita
SERVES 6-8 // PREP TIME 15 MINS // COOK 16 MINS (PLUS FREEZING, INFUSING)“Themulatochilliaddssmoky,chocolateandraisincharacters
tothehoney,”saysLewis.“It’s delicious when brushed over the
pineapple and grilled.”2 Combinechillies,honey
and60mlwaterin a saucepan
overlowheatuntilhoneymelts
(2-5minutes).Removefromheat
andleavetoinfuse(10minutes).
3 Preheata barbecue,
preferablywoodfireorcoal,
tohigh.Brushpineapplewith
honeymixtureandgrill,turning
occasionally,untilgoldenbrown
andtender(2-3minuteseach
side).Servewithgranita.
NoteMulatochilliesare
availablefromselectMexican
foodshops,Herbie’sSpices
(herbies.com.au)andonline
fromfireworksfoods.com.au
and poblanomexican.com.au.●Tostadawithachiotegrilledalbacore
SERVES 6-8 // PREP TIME 30 MINS // COOK 30 MINS (PLUS STEEPING, MARINATING)
“Thisachiotepasteis usuallyslatheredoverourporkfortacosal
pastor,”saysLewis.“Here,I’veusedit onsomebeautifulalbacore,
which has a meaty yet delicate texture and flavour.”Pictured p101.
500 gmfilletalbacoreshoulder
orbelly,sliced1cmthick
Vegetableoil,forshallow-
fryingandbrushing
Roastedpeanuts,coarsely
chopped,toserve
Coriandersprigs,toserve
ACHIOTEPASTE
6 guajillochillies(seenote)
100 mlapplecidervinegar
5 garliccloves
1 tspgroundcumin
3 cloves,finelyground
5 allspiceberries,
finelyground
40 gmachiotepaste (see note)
35 mllimejuice
TORTILLAS
275 gmmasaflour(preferably
organic;seenote)
TOMATILLOSALSA
250 gmfreshorcanned
tomatillos
1 garlicclove,crushed
1 jalapeño
30 gmfinelydicedwhiteonion
(about1/4smallonion)
2 tbspcoarsely chopped
coriander
1 Forachiotepaste,combine
chillies,vinegarand350ml
waterin a saucepanover
mediumheatandbringtoa
simmer.Removefromheat,
coverandsteepchilliesin liquid
(15minutes).Drainchillies,then
removeseedsandmembranes
andcoarselychop(discard
liquid).Combinechilliesin
a blenderwithremaining
ingredientsand1 tspsaltand
blendtoa smoothpaste.
2 Coverfishwithachiotepaste,
placein therefrigeratorand
leavetomarinate(2hours).
3 Fortortillas,preheatoven
to100°C.Combineflourand
340mltepidwaterin a bowl
andmixwithyourhandsuntil
a soft,smoothdoughforms
(adding more water or flour
if necessary).Rolldoughinto
ballsabout35gmeach,then
pressin a tortillapressbetween
twopiecesofbakingpaper
(alternatively,presswitha heavy
saucepan).Heata barbecueto
medium,ora char-grillpanover
mediumheat.Grilltortillasuntil
justset(2minuteseachside).
Transfertoa bakingtrayand
placein theovenuntildried
(20minutes).
4 Fortomatillosalsa,if using
freshtomatillos,cooktomatillos,
garlic,jalapeñoand½tspsaltin
a saucepanovermediumheat
untilsoftened(10-15minutes).
If usingcannedtomatillos,
processtomatillos,garlicand
jalapeñoin a foodprocessor
toa chunkysalsa.Stirin onion
andcoriander,thenrefrigerate
untilrequired.
5 Heatoilin a widesaucepan
overmedium-highheatuntil
hot.Addtortillasandshallow-fry,
in batches,turningonce,until
goldenandcrisp(1 minuteeach
side).Drainonpapertowels.
6 Preheata barbecue,
preferablywoodfire,tohigh.
Brushonesideoffishwithoil
andgrilluntilcharredand
medium-rare(2-3minutes).
Removefromheat.
7 Toserve,placefishon
tortillas,topwitha spoonful
oftomatillosalsa,peanutsand
corianderandservehot.
NoteGuajillochilliesand
achiotepasteareavailablefrom
selectMexicanfoodshops,The
EssentialIngredient,Herbie’s
Spices(herbies.com.au),and
onlinefromfireworksfoods.com.
auandpoblanomexican.com.au.
Masaflouris availablefrom
Mexicanfoodshops,andonline
from fireworksfoods.com.au.GOURMET TRAVELLER 109