Photos: Gitano Island
Gitano Island, located on Governors Island, is cooking up some special dishes to commemorate Mexican Independence Day on Sept 16th.
Diners can explore menu options like Chorizo Con Queso with habanero, queso oaxaca, and flour tortilla; Tuna Tostada with avocado, fennel aioli, radish, and ponzu; and Cochinita Pibil with 12-hr roasted pork, achiote, pickled red onion, habanero, and corn tortilla.
In honor of that day, Chef Antonio Maldonado, a Mexican-American Chef that helms the kitchen at GITANO Island, is sharing must-try recipes for those looking to throw their own fiesta at home this year.
RECIPE: SOPE DE CHORIZO
30 gr Mexican chorizo
130 gr Oaxaca Cheese
Remove chorizo skin and grill it until you get nice grill marks on both sides. Transfer the chorizo to a container and mash it. Place the cold Oaxaca cheese in a container and put on top the cooked chorizo, and place in the oven 500F for 2 to 3 min
For the habanero sauce:
2 tsp Grapeseed oil
2 cups Diced white onion
16 Cloves garlic
1 gal Water
24 gr Salt
8 ea Roma tomato chopped
48 ea Fresh Orange habanero chile stemmed
120 ml White Vinegar
120 ml Agave Nectar
In a quart sauce pan, heat the oil and sauté the onion and garlic until softened. Add water, salt, tomato, habaneros and simmer for 15 to 20 min until the chiles are soft. Transfer to a blender add vinegar and agave nectar and blend until fairly smooth, with a little texture.
To serve: Use 3 flour tortillas 5’’, habanero sauce and chorizo with queso
For the tortillas:
2 kg Maseca nixtamasa (1 full bag)
1.5 l Water clarificada
1.8 l Water (You can add first 1.6l and see how the masa looks)
For the Cal Water
10 lt Water
150 g Cal
Mix the water, let the solid on the bottom and use the top clarified water
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