Elote

Grilled corn on the cob slathered in crema, rolled in cotija cheese, and dusted with chili powder and lime.

Ingredients

• 1 kg pork shoulder
• 300g corn tortillas
• 2 tsp finely chopped white onion
• 1 1/2 tsp chili powder
• 2 tbsp neutral vegetable oil
• 200g jalapeños
• a handful of fresh oregano, chopped
• a drizzle of Mexican crema
• 500ml chicken stock
• 2 tsp smoked paprika
• a generous handful of white onions
• salsa verde, for serving

Instructions

1. 1

   Prepare the corn tortillas base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the black beans, avocado, rehydrated dried chilies, and ground cinnamon, mixing well so everything is evenly seasoned.

3. 3

   Heat lard in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the corn tortillas until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the black beans mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the corn tortillas with the filling, a spoonful of Mexican crema, and a scattering of oregano.

7. 7

   Add a final touch of toasted pumpkin seeds for extra flavor and texture.

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