SLOW-ROASTED LAMB BELLY, CAULIFLOWER AND EGGPLANT PURÉE WITH TUBERS
4 Serves
5 Hrs
Medium

No

Ingredients: 
Lamb belly
440 grams de lamb belly, in 110-gram pieces
20 grams coarse salt
Cauliflower purée
300 grams cauliflower
2 cups milk
Salt
Roasted eggplant purée
1 eggplant
Plantains
2 plantains
Oil for frying
Chichilo sauce
7 grams chilhuacle chile seeds
5 grams mulato chile seeds
150 grams tomatoes
125 grams tomatillo (Mexican green tomatoes)
10 cloves of garlic, unpeeled
1 tortilla, burnt
4 cups beef stock
1 teaspoon cumin, toasted
2 cloves, toasted
4 chilhuacle chiles, toasted and soaked in water
3 mulato chiles, toasted and soaked in water
1 teaspoon lard
4 cups pork stock
2 avocado leaves
Pickled onion
¼ onion, thinly sliced
½ lime, the juice
Grilled onion
2 medium spring onions, remove tail
½ cup vegetable stock
Tortillas with hierba santa
300 grams hierba santa (Mexican pepperleaf)
150 grams corn tortilla dough
To serve
12 sorrel leaves
12 beetroot leaves
12 nasturtium leaves
8 mizuna (Japanese mustard) leaves
8 bok choy leaves
20 grams green peas
4 borage stalks
4 baby onions, with tail
4 kale leaves
Preparation: 
Lamb belly
Put the lamb bellymixed with salt in an airtight plastic bag for sous-vide cooking. Seal and cook at 80°C for 13 hours in an immersion circulator or steam oven. If you don’t have one, braise in the oven at 120°C for 5 hours.
Cauliflower
Cook the cauliflower in milk until soft. Mash it with the milk, strain and season it.
Roasted eggplant purée
Roast the eggplant directly on the stove flame until black. Mash, strain, and season.
Plantain
Cut the plantains with a cylindrical cutter. Fry until completely golden.
Chichilo sauce
Toast the seeds until burned, without letting them turn to ash. Put them in a bowl with water and let sit for 15 minutes. Rinse and soak 2 more times.
Roast the tomatoes, tomatillos, and unpeeled garlic. Remove the garlic peel and mash with tomatoes and tomatillo, strain.
Grind the chile seeds with the tortilla, spices, chiles, and beef broth. Strain and mix with crushed tomatoes.
Heat a saucepan with lard and sauté the tomato mixture. Add the pork broth and avocado leaves; cook until it takes on a thick mole sauce consistency.
Pickled onions
Mix the onion and lime and let sit for 15 minutes.
Roasted onion
Put the onions and vegetable broth in an airtight bag. Seal and steam at 80°C for 8 minutes.
Remove the bag, cut the onions in half through the middle, and roast.
Tortillas with hierba santa
Till a saucepan with water and heat to a boil. Add the hierba santa leaves and cook for 1 minute, drain, and chill in ice water.
Grind the leaves with a dribble of its cooking liquid to produce a smooth paste. Strain.
Mix the hierba santa purée with the corn dough. Shape tortillas and cook on a griddle until they puff up.
To serve
Serve the lamb bellywith the purées, plantains, and chichilo sauce. Decorate with pickled and roasted onion and the Asian leaves.
Serve with tortillas with hierba santa.