Recipes by Orale Mexican Kitchen:

Recipe: Polenta                   
For the corn stock:

2 each                          Corn cobbs, reserve the kernels for the polenta
½ each                         White onion, chopped
1 each                          Garlic clove, smashed
1 each                          Bay leaf
1 piece                         Star anise
3 each                          Whole black peppercorns
2.5 cups                       Cold water

For the polenta:

2 cups                          Corn stock (from above)
1 cup                           Heavy cream
1 cup                           Corn kernels
2 cups                          Polenta
1 tablespoon                Butter
to taste                                    Salt


For the corn stock:
1 - Break the corn cobs in half, and add to a saucepan along with the onions, garlic, bay leaf, star anise, peppercorns, and water.

2 - Bring to a simmer and continue to simmer for 30 minutes. Strain and reserve the stock. You should have 2 cups remaining.

For the polenta:
1 - In a heavy bottomed pot, melt the butter and sautee the corn kernels for 2 minutes
2 - Add the corn stock to deglaze the pot, and then remove from the fire and blend the stock and the kernels together
3 - Put the blended corn stock back into the pot, along with the heavy cream and bring to a simmer.
4 - Once simmering, add the polenta in a slow stream, while stirring with a wooden spoon.
5 - Once the polenta has been added, over a low fire, continue to stirr the polenta for 5 minutes, and then leave covered, stirring every five minutes, for anothe 20 minutes.
6 - Remove the lid and serve.

Note: The polenta should be loose. If the polenta is tight, you can loosen it by adding a little more heavy cream until it reaches the desired consistency.

Recipe: Adobo de Chile ancho       
Yield: 4 Quarts (Enough to marinade 40 lb)
Shelf Life: 3 days


14 Oz/wt                     Ancho Chiles stemmed & seeded
.5 Oz/wt                      Cumin Seeds
1.5 Tsp                        Dry Mexican Oregano
1.5 Tsp                        Dry Thyme
8 TBLSP                     Kosher salt
4 Oz/wt                       Garlic Cloves
40 Oz/V                      Distilled White Vinegar

1 - Toast the chiles on a sheet pan in the oven, turning them from time to time so that they do not burn.
2 - Soak the chiles with hot water for about 10 minutes.
3 - Transfer the chiles from the water into the Vita Mix blender and blend with the rest of the ingredients so that it becomes a fairly smooth paste. Add water if necessary to thin out the adobo.

Recipe: Short Rib Marinade 
Yield: Enough to marinate 20 lb of ribs              


16 oz/v                        Adobo de chile ancho
2 oz/v                          Chipotle puree

1 - Blend together and use to marinate the short ribs.

Recipe: Tomato Tomatillo Compota                


7 Lb 8 oz/wt                Tomatoes, peeled, roasted and chopped (Weighed roasted)
2 Lb 8 oz/wt                Tomatillos, weighed roasted and chopped
8 oz/wt                         Garlic, minced
8 oz/v                          EVOO
4 tsp                            Cumin
4 tsp                            Smoked Paprika
4 tsp                            Chipotle puree
8 TBSP                        Sugar
8 ea                              Bay leaves
8 tsp                            Salt

1 - In a sauce pot, heat the oil and sweat the garlic. Add the cumin, paprika and chipotle puree and continue to cook until fragrant.
2 - Add the tomatoes, tomatillos, salt, sugar and bay leaves and continue to cook until thick.
3 - Reserve for service.

Recipe: Dinosaurio             


1 portion                      Bone in short rib 16 to 18 oz/wt
1 each                          Tan handled disher full of polenta
1 each                          Yellow handled disher full of Tomato Tomatillo compote
1 tsp                            Cilantro for garnish

1 - Cut the meat from the bone, leaving some meat on the bone, and roast in the oven to heat to 140F. Once hot, mark on the grill.
2 - Lay the bone diagonally on a large rectangular plate, slice the meat and fan over the bone.
3 - Spoon a yellow disher full of polenta in the bottom center of the plate and with a spoon carve a line through the middle, see picture.
4 - Spoon a yellow handled disher full of tomato tomatillo compote on the top left of the plate. Garnish with cilantro.