Etixtamal at Valle.
Chef Alcocer appreciates etixtamal for its beautiful simplicity. “Growing up, I remember watching my father carefully prepare it—the smell of masa and frijol filling the kitchen,” he says. “Today, we honor that tradition by making it with the same love and patience, reminding us that sometimes the simplest things carry the richest memories.”
How to make Etixtamal.
01.
Prepare the Tamal Masa
- In a mixer with the paddle attachment, beat the lard until it has a meringue-like consistency.
- Gradually add the masa, then the stock.
- Finish with the salt and baking powder and mix until fully combined.
Chef's Tip
Use the best corn masa you can find—ideally nixtamalized.
02.
Make the Black Bean Purée
- In a skillet, sauté the chopped onion and garlic in pork lard until softened.
- Add the strained beans and epazote.
- Once browned, add a small amount of the reserved bean broth and reduce.
- Blend until smooth and set aside.
03.
Cook the Pipián Rojo
- Char the tomatoes, onion, garlic, and pepitas.
- Transfer to a pot with the remaining ingredients.
- Cover with vegetable broth and simmer until reduced by one-third.
- Blend until smooth and season with salt.
04.
Assemble the Ayocote Salad
- Combine the beans, tomato, cucumber, and red onion in a bowl.
- Add chopped mint, lime juice, olive oil, and salt.
- Mix well and chill until serving.
05.
Assemble the Etixtamal.
- Roll the tamal masa into a thin rectangular sheet.
- Refrigerate until chilled and firm.
- Spread a layer of black bean purée across the surface and chill again.
- Roll the sheet into a tight spiral to form a cylinder.
06.
Steam the Etixtamal
- Wrap the cylinder in hoja santa leaves and plastic wrap.
- Steam for at least 1 hour, or until fully set and firm.
