Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total90 min hands-onServes 4Hard
This recipe has reached the top of the ladder
LEGEND → —A tortilla puffed on the comal, slit open, and filled with black beans before it is fried.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Masa harina000 g
Black beans000 g
Epazote000 g
Cochinita pibil000 g
Red onion000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Masa harina versus fresh masa
Making a tortilla puff, filmed on the comal
Press, comal and the cloth
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 19 of the 22 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.
Hardest step: getting the tortilla to puff every time — step 13 of 22.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Marisol Chan Ek watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Pressing the tortilla edge as it cooks to start the puff
Slitting while hot
Frying only until the base crisps
The masa hydration that makes a tortilla puff reliably, and the seconds on the comal when the pocket opens.
Written by Marisol Chan Ek. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
991 people cooked it, 89% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
