Fior·di·Latte and Nopal Tlacoyo
Afino by Grande Fior·di·Latte and fresh nopal salad served on a blue corn and black bean tlacoyo, dressed with fresh serrano chiles and cilantro.
Course: Appetizers
Products used: Fior·di·Latte
Ingredients
- Butane burner for comal
- Comal for tlacoyos
- Tortilla press with plastic bag
- Bowl for masa
- 6th pan for bean paste
- Spoon for bean paste
- Knife and cutting board for nopales
- Bowl and strainer for curing/rinsing nopales
- Mandoline for shaving serrano peppers
Directions
- Brunoise fresh nopales and dry brine with sea salt
- Scrub nopales until thick mucilage is released
- Rinse and shake nopales dry
- Form tlacoyo and place on comal to cook through
- Finely slice Afino by Grande Fior·di·Latte and place over hot and fresh tlacoyos
- Dress tlacoyos with fresh cilantro and serrano
