Roasted Pumpkin Tacos

Black Orange-Garlic Purée, Salsa Verde, Yellow Bolita Corn Tortilla

Chef Page Pressley of Emmer and Rye | Austin

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Adapted by StarChefs | December 2017

INGREDIENTS

Spice Roasted Pumpkins:
Baby sweet pumpkin
Grapeseed oil
Cumin
Red chili powder
Fermented tomato powder

Yellow Bolita Corn Tortilla:
Yellow Bolita corn
1 percent lye solution
Water
Butter
Salt
White Sonoran wheat flour

Black Orange-Black Garlic Purée:
Orange rind
Black garlic
Lactic acid brine (made with habanero and tomato)
Xanthan gum
100 grams roasted black permissions
500 grams roasted pecans
500 grams roasted shishitos
400 grams roasted onions
50 grams roasted habanero
500 grams pork stock
200 grams pork fat

Salsa Verde:
3 tomatillos
2 jalapeños
2 onions
Fresh cilantro
Chives
1 avocado
Salt
Lime juice
Black Orange Powder
Black Garlic Powder

METHOD

For the Spice Roasted Pumpkin:
Preheat oven to 450°F.  Split pumpkins in half.  Rub liberally with grapeseed oil, cumin, red chili powder, and fermented tomato powder.  Roast in oven for 14 minutes.  Cool at room temperature.  Remove skin and seeds.  Cut into 1 inch by 2 inch pieces.  Marinate in Black Persimmons Mole.  Into a pan add the marinated pumpkin; cook until it begins to caramelize. Reserve.

For the Tortillas:
Into a pot, add the Yellow Bolita Corn with 1 percent lye solution; cook until “medium rare” and allow to soak overnight.  Dry 25 percent of the nixtamalized corn, add to a Vitamix, and blend into a powder.  Remove corn from lye solution and rinse thoroughly.  Into a Vitamix add corn; grind.  Into the bowl of a stand mixer fitted with a dough hook combine masa, masa harina, 35 percent water, 20 percent butter, 2 percent salt, 10 percent white Sonoran wheat flour by total weight of corn; mix for 5 to 10 minutes.  Portion tortillas into 23 gram rounds and press with a tortilla press.  

For the Black Orange/Black Garlic Purée:
Into a Vitamix add equal parts blackened orange rind, black garlic, and lactic acid brine; purée.  Add .25 percent xanthan gum by weight of purée; blend on high for a minute

For the Black Orange Powder:
Into a non-reactive container with a lid, place orange rinds.  Seal and keep at 135°F to dry for 2 weeks until they become black.  Into a Vita-prep, add orange rinds and blend into a powder.  (Repeat the same process for the Black Garlic Powder).

For the Black Permission Mole:
Into a stock pot, combine all ingredients; Cook for 1 hour.  Add mixture to a Vita-prep; purée.  Return to a stock pot and reduce by ¾.  Reserve.

For the Salsa Verde:
Into a pan, add the tomatillos, jalapenos, and onions; roast.  Add roasted vegetables to a Vitamix; purée and chill.  Once cooled, add cilantro, chives, and avocado; blend.  Season with salt and lime juice.  Reserve.

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