Chef Abraham Almazán Castro

Courtesy of: Chef Abraham Almazán Castro

Between Greens and Sea

Chef Abraham Almazán Castro won the Acqua Panna Award for Connection in Gastronomy for the Latin America Region. 

13 January, 2021
Average: 3.9 (10 votes)

serves for

4

ingredients

Pumpkin Seeds
350 g, peeled without salt
Sesame Seeds
200 g
Jalapeños
200 g
White Onion
200 g
Garlic
2
Lard
150 g
Coriander
1 bunch
Spinach leaves
Lettuce
3 large leaves
Green Tomatoes
350 g
Water
Salt
Tuna
Tuna Loin
600 g
Orange Juice
600 ml
Ginger
5 g, grated
Water
400 ml
Virgin honey
100 g
Green leaf chips
Potatoes
500 g
Aromatic Herbs
100 g, mint, spearmint, coriander, basil
Garlic
1
Salt

Mexican chef Abraham Almazán Castro's recipe 'Between Greens and Sea' comprises honey, tuna, green pipian and green leaf chips.

The pipián is a typical Mexican preparation, where its main ingredient is pumpkin seed, fresh green chillies and leaves.

It is a simple dish that represents the Mexican custom of moles and long-cooking preparations, as well as a tribute to Mexico's magnificent vegetation and natural ecosystems.

Follow the step-by-step recipe and enjoy.

Step 01

greens

Courtesy of: Chef Abraham Almazán Castro

Place lard in a pot and heat until melted. Once hot, add the onion cut into quarters and sauté for a few minutes, add the tomato cut into halves and continue cooking until the tomato changes colour and begins to reduce in size.

Add the garlic and continue cooking. Meanwhile begin to toast the sesame in a frying pan. Once golden, add it to the pot with the sauce, then toast the seed and add it to the preparation, taking care to toast the seed and sesame separately since they each have different browning times. Once you have your sauce with the seeds and sesame, add a little salt and cook it for another 5 minutes, all the preparation is over low heat, add a little water if necessary, then add the leaves to the preparation and remove it from the heat, mix well and let the leaves cook for a few seconds. 

Step 02

processed greens

Courtesy of: Chef Abraham Almazán Castro

Once everything is perfectly cooked, the vegetables and seeds, it is time to blend perfectly with a little water - not much, just a little to help the process until we have our sauce (pipian)

Once ready, take it to fire and season, put aside.

Step 03

tuna

Courtesy of: Chef Abraham Almazán Castro

Tuna

Reduce the juice, water, honey and ginger until it has the consistency of syrup. Cool the preparation and then spread it on the Tuna, let it marinate for 2 hours.

Then in a hot pan with a little olive oil, brown each side of the tuna for a few seconds, cut and put aside.

Step 04

green leaf chips

Courtesy of: Chef Abraham Almazán Castro

Green leaf chips

Cook the potatoes in boiling water with the skin until they are very soft. Meanwhile, start to make a puree with the leaves, salt and garlic in a mortar until obtaining a green paste. Peel the potatoes and put them in a processor for a fine puree. Add the minimum amount of water for the puree so there is not too much moisture.

Add a little of the green puree to the potato paste, then spread the fine green puree on a tray and dehydrate in an oven at 100 degrees until you have a completely dry (the time will depend on your altitude) puree and it is kind of crunchy. Remove from the oven, cool and chop the crunchy one up.

 

Step 05

Honey Tuna, Green Pipian , Green Leaf Chips

Courtesy of: Chef Abraham Almazán Castro

The final dish. 

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