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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (split in half vertically, cored and trimmed at the base, but with some of the root left on to keep the cauliflower florets together)
- 2 tsp. hibiscus flowers (ground, optional)
- 1/2 cup natural yogurt
- 1/2 cup marinade (al pastor)
- 1 tsp. sea salt
- 1 tsp. crushed black pepper
- 1 cup crema (or sour cream)
- 2 chipotles in adobo
- 1 habanero chili (dried, soaked in hot water for 30 minutes)
- 1 tsp. dried oregano
- 8 corn tortillas
- 1/2 tsp. chili oil (ancho, or to taste)
- pickled onions (Pink)
- 4 radishes (halved)
- 1/2 pineapple (sliced into sticks, roasted in a dry frying pan or chargrill pan until blackened)
- 2 garlic cloves
- 1 tsp. sea salt
- 2 Tbsp. achiote paste
- 1 onion (roughly chopped)
- 1 Tbsp. cider vinegar
- 1 tsp. cumin seeds
- 3 allspice berries
- 1 cup cream (organic double, heavy)
- 1 1/2 Tbsp. organic buttermilk
- 6 Ancho chilies (deeseeded and deveined)
- 6 guajillo chilies (deseeded and deveined)
- 3 oz. chipotle chilies
- 4 garlic cloves (roasted)
- 1 cup cider vinegar
- 1/2 tsp. Mexican oregano
- 1 tsp. black peppercorns
- 1/2 tsp. cumin seeds (toasted)
- 1/2 tsp. cloves (toasted)
- 1 1/2 inches canela (stick, or 1/2 teaspoon ground cinnamon powder)
- 5 garlic cloves
- 20 Ancho chilies
- 4 sprigs rosemary
- 2 sprigs thyme
- 4 cups olive oil
- 1 red onion (thinly sliced)
- 2 chilies (large habanero, deseeded, veined and thinly sliced)
- 1/2 cup lime juice (freshly squeezed strained)
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