Gelatinas de Mosaico

Colorful mosaic gelatin dessert of layered fruit-flavored cubes suspended in a creamy milk jelly.

Ingredients

• 1 kg white fish fillets
• 1 cup masa dough
• a handful of rehydrated dried chilies
• 1 1/2 tsp ground cumin
• 2 tbsp lard
• a generous handful of ripe tomatoes
• a handful of fresh cilantro, chopped
• toasted pumpkin seeds, to taste
• 500ml orange juice
• 1 1/2 tsp smoked paprika
• 2 tomatillos, chopped

Instructions

1. 1

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

2. 2

   In a large bowl, whisk together the bolillo rolls and smoked paprika until evenly combined.

3. 3

   In a separate bowl, blend the lime wedges 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 10 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 crumbled cotija cheese.

8. 8

   Slice or portion into servings and serve.

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