Flan

A silky Mexican crème caramel set in a pool of golden caramel sauce, a timeless dessert of Spanish heritage.

Ingredients

• 700g cured chorizo
• 1 cup corn tortillas
• 1 tbsp rehydrated dried chilies
• 2 tsp smoked paprika
• 2 tbsp olive oil
• a generous handful of avocado
• a handful of fresh cilantro, chopped
• a drizzle of salsa verde
• 400ml water
• a pinch of ground cinnamon
• 2 ripe tomatoes, chopped

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with lard.

2. 2

   In a large bowl, whisk together the corn tortillas and chili powder until evenly combined.

3. 3

   In a separate bowl, blend the Mexican crema with the orange juice until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 50 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with oregano or a dusting of toasted pumpkin seeds.

8. 8

   Slice or portion into servings and serve.

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