Alfonsino Taco

SAVORY

Nov 7

Green Mango-Chiltepín Salsa, Manila Mango, Pickled Onion

Chef Emilie Van Dyke of Californios | San Francisco
Yield: 8 servings

INGREDIENTS:

Pickled Red Pearl Onions:
200 grams distilled white vinegar
15 grams fine sea salt
2 grams lightly toasted black peppercorns
1 gram lightly toasted coriander seeds
1 bay leaf
½ crushed serrano chile
150 grams thinly sliced red pearl onions

Green Mango Salsa:
7 grams cilantro
8 grams spring onion bottoms
10 chiltepíns
Salt
195 grams diced green mango
50 grams diced ripe Manila mango
26 grams lime juice

Chile Paste:
138 grams chipotle meco peppers, stems removed
37 grams dried pequin chiles
30 grams unpeeled garlic cloves
20 grams light agave syrup

Hickory King Tortillas:
300 grams Hickory King masa
30 grams duck fat
5 grams fine sea salt

Alfonsino:
1 whole alfonsino, gutted and gilled

To Assemble and Serve:
Rice bran oil
Lime juice
Olive oil
Sea salt
2 Manila mangoes, peeled then thinly sliced
Fresh Origins micro red shiso
Finger lime

METHOD:

For the Pickled Red Pearl Onions:
In a nonreactive pot, combine vinegar, salt, black peppercorns, coriander, bay leaf, and serrano. Bring to a boil. Place pearl onions in a nonreactive container. Pour the hot mixture over the pearl onions. Refrigerate to cool.

For the Green Mango Salsa:
Using a mortar and pestle, combine cilantro, spring onion, chiltepín, and a pinch of salt until a paste has formed. Transfer the paste to a nonreactive container and set aside. Using the mortar and pestle, grind green mango into a rough paste. Add Manila mango and continue pounding until desired consistency is achieved. Add the chile paste, lime, and 25 grams filtered water. Mix to combine. Season with salt. Reserve.

For the Chile Paste:
Heat oven to 325°F. Place chiles on a sheet tray. Toast 5 minutes and check, making sure the chiles haven’t taken on any color. Continue toast, checking every 2 minutes. Meanwhile, over medium-high flame, toast garlic, turning every 2 to 3 minutes until softened. Remove from heat and set aside. Place the toasted chiles in a pot and cover with filtered water. Bring to a simmer, then continue to cook for 10 minutes. Remove the chiles and transfer to a Vitamix blender. Add agave and the toasted garlic. On high speed, blend until a thick paste has formed, adding the chile cooking liquid as needed. Pass through a chinois into a nonreactive container. Reserve.

For the Hickory King Tortillas:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients. On medium speed, mix to combine. Portion the mixture into 30-gram balls. Place each portion in between 2 pieces of wax paper and, using a tortilla press, press to flatten. Set aside.

For the Alfonsino:
Filet alfonsino with scales on. Remove pin bones. On a steep bias, portion the alfonsino, aiming for 1.5-ounce pieces. In a nonreactive container, add enough water to cover the fish. Stir in 6% salt by weight of water. Add alfonsino fillets. Refrigerate 20 minutes to brine. Remove alfonisco from brine and place on a paper linens, skin-side down. Brush each pieces with a thick layer of Chile Paste. Transfer the alfonsino to a parchment-lined sheet tray, skin-side up, remaining careful not to get any Chile Paste on the skin. Dab skin with paper towels until completely dry. Set aside.

To Assemble and Serve:
Prepare and heat a grill. In a sauté pan over medium flame, heat oil to just before the smoke point. Working in batches, add Alfonsino fillets, skin-side down. Cook 10 seconds, gently pressing with a spatula. Using tongs, transfer the fish to the grill, flesh-side down. Cook until the internal temperature reaches 120°F. Meanwhile, in a comal over medium heat, add Hickory King Tortillas, working in batches if needed. Cook until the first side has changed from pale to golden yellow. Flip and cook an additional 30 to 45 seconds. Remove from heat and set aside. Remove Alfonsino fillets from grill. Avoiding the skin, season the flesh with lime, olive oil, and sea salt. Set aside. Distribute Hickory King Tortillas onto 8 serving plates. On the center of each Hickory King Tortilla, add a large spoonful of Green Mango Salsa. On the right side, place 4 slices mango shaped into a fan. Garnish the mango with Pickled Red Pearl Onions, micro shiso, and finger lime. Place 1 portion Alfonsino to the left of the mango, flesh-side down. Serve immediately.

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