Nixtamalized Celery Root

Brown Butter, Chicatana Salsa Macha, and Xnipec

Chef Chuy Cervantes of Damian | Los Angeles
Yield: 2 servings

Adapted by StarChefs | June 2021

INGREDIENTS:

Nixtamalized Celery Root:
32 grams calcium hydroxide
1 celery root
Salt
Aromatics (optional)

Xnipec:
100 grams white distilled vinegar
100 grams pineapple vinegar
1 habanero, chopped
1 gram oregano
1 celery root, halved and thinly sliced on a mandoline
6 grams kosher salt

Chicatana Salsa Macha:
200 grams grapeseed oil
50 grams morita chiles, stems and seeds removed
50 grams pasilla mixe chiles, stems and seeds removed
100 grams chipotle meco chiles, stems and seeds removed
25 grams chicatanas, wings and legs removed

To Assemble and Serve
Grapeseed oil
1 tablespoon butter
2 sprigs thym
½ shallot, sliced
Juice of ½ lemon
Lime
Sea salt
Olive oil
Tortillas

METHOD:

For the Nixtamalized Celery Root:
In a nonreactive container with a lid, combine calcium hydroxide and 4 liters water. Add celery root, cover, and allow to soak 6 hours. Remove celery root, dry, then place on a salt-lined metal pan. Add aromatics, cover with foil, and bake at 400℉ for 90 minutes. Once fully cooked, dehydrate celery root for 1 hour. 

For the Xnipec:
In a small pot, combine vinegars and habanero. Bring to a simmer, add oregano, and steep 5 minutes. Strain and cool to room temperature. In a bowl, toss celery root with salt and allow to soften for 15 minutes. Pour cooled vinegar mixture over it. Set aside.

For the Chicatana Salsa Macha:
In a large pan, heat grapeseed oil. Add chiles and fry until aromatic and slightly crispy. Strain chiles from oil, reserving oil. Let chiles and oil cool to room temperature separately. Using a mortar and pestle, grind chiles to a flake texture. In a clean skillet, toast chicatanas until fragrant. Grind toasted chicatanas using a mortar and pestle until it reaches a similar texture as the chiles. In a bowl, combine oil, chiles, and chicatanas. Set aside.

To Assemble and Serve:
Heat a small amount of grapeseed oil in a cast-iron skillet. Halve Nixtamalized Celery Root and place in the cast-iron face-down. Cook like you would a steak, until golden brown. Add butter, thyme, shallot, and lemon juice then baste until Nixtamalized Celery Root is warmed through and coated. 

Place Nixtamalized Celery Root in the middle of a large, shallow bowl, face-up. Coat its face with Chicatana Salsa Macha. Garnish around the Nixtamalized Celery Root with Xnipec, making a flower-like pattern. Finish with a squeeze of lime juice, sea salt, and olive oil. Serve with tortillas to make tacos.

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