Mushroom Tetela
Mole Rojo, Celery Root Crema, Herbs
Chef Derek Serrano of Mi Tocaya Antojería | Chicago
Adapted by StarChefs | october 2024
INGREDIENTS
Celery Root Crema:
Yield: 1 quart
Kosher salt
1 pound celery root, peeled and diced
2 ounces crema
Mushrooms:
Yield: 12 quarts
15 pounds shiitake mushrooms, quartered
10 pounds cremini mushroom, quartered
Kosher salt
6 pounds caramelized onions
2 pounds fried garlic
Sherry vinegar
6 bunches epazote
Mole Rojo:
Yield: 12 quarts
2 ounces chile de árbol
6½ ounces toasted guajillo chiles, destemmed
6½ ounces toasted ancho chiles, destemmed
16 roasted tomatoes
12 roasted tomatillos
3 white onions, sliced and sautéed
4 ounces toasted garlic
6 ounces confit garlic
10 plantains, sliced
12 ounces golden raisins
8 ounces dried apricots
12 ounces toasted pecans
90 grams toasted peanuts
70 grams toasted almonds
90 grams toasted sesame seeds
Toasted red chile flakes
10 grams toasted thyme
3 grams toasted cloves
18 grams toasted allspice
18 grams toasted cumin seeds
18 grams toasted cinnamon sticks
Neutral oil
Herb Salad:
Chervil
Dill
Parsley
Sherry vinegar
Kosher salt
Tetela:
Yield: 1 serving
2 ounces yellow masa
⅓ ounce blue masa
METHOD
For the Celery Root Crema:
In a pot over medium-high heat, bring salted water to a boil. Add celery root and cook until fork-tender. Strain, reserving liquid and celery root separately. Transfer celery root to a Vitamix Commercial blender Purée until smooth, adding cooking liquid as needed to thin out to desired consistency. Add crema and blend until smooth. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Mushrooms:
Prepare and heat plancha. Working in batches, sear mushrooms until golden brown. Season with salt and set aside. In a large pan over medium heat, add onions and garlic. Cook until a paste-like consistency is achieved. Add mushrooms. Stir to coat. Transfer mixture to a food processor and blend until just combined. Transfer to a large mixing bowl. Stir in epazote and vinegar. Transfer to airtight containers and refrigerate.
For the Mole Rojo:
In a large pot over medium-high heat, combine all ingredients, except the oil. Add enough water to barely submerge. Bring to a boil. Remove from heat and, using a Vitamix Commercial immersion blender, purée mixture until smooth. Return pot to medium heat and add a splash of oil. Cook until desired flavor and texture is achieved. Add 16 quarts water and bring to a boil. Reduce heat and let simmer 2 hours. Let cool.
For the Herb Salad:
In a mixing bowl, combine equal parts chervil, dill, and parsley. Season with vinegar and salt. Transfer to an airtight container and refrigerate.
For the Tetela:
On a work surface, shape yellow masa and blue masa into 4 separate balls. Place blue masa into the center of the yellow masa balls. Using a tortilla press, flatten out the masa. Set aside.
To Assemble and Serve:
Prepare and heat plancha. On a work surface, top 1 Tetela with 3 ounces Mushrooms. Fold into a triangle. Place on plancha and sear on both sides. Transfer Tetela to a serving plate. Top with Herb Salad. Dop Celery Root Crema around the salad. Pour 3 small pools Mole Rojo around the plate.
