Blue mother f er drink recipe
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Let the masa mix sit for about 10 minutes. Worried about the salsa’s heat? “If you don’t like things too spicy,” Arriaga says, “remove the habanero pepper’s seedsĬombine all the ingredients in a mixing bowl, stirring well to incorporate.
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A flat grill or griddle will work to cook the tortillas, but a comma - a smooth, flat griddle typically used in Mexico - is even better.Line your tortilla press (or rolling pin) with plastic wrap so the masa mixture doesn’t stick.The latter, a favorite of Arriaga’s mother, is cooked low and slow on the stovetop to create a confit-style topping that’s good on pretty much anything - especially handmade tortillas. Now he’s sharing a recipe for blue corn tortillas with us - the blue corn flour yields a beautiful and unexpected hue - along with a habanero salsa recipe. In October, he and his son, Ivan, launched Akna, hoping to introduce the underrated, distinctive Southern Mexican cuisine to the San Francisco dining scene and inspired by the recipes and dishes of Arriaga’s childhood. He worked his way up in the restaurant world over the last three decades, primarily at Absinthe Group properties, including Absinthe Brasserie & Bar and the former Barcino. And it’s not very hard to make your own.Įddie Arriaga, executive chef of the Mayan-Yucatecan pop-up Akna in San Francisco’s Hayes Valley, arrived in the U.S. We often go with convenience at the grocery store, but the difference between a fresh handmade tortilla and a plastic-wrapped one off the shelf is like night and day.
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Sometimes the simplest items are what make a meal memorable. Make your own blue tortillas - and salsa - with SF chef Eddie Arriaga’s tips – Chico Enterprise-Record Close Menu