1. Heat a heavy bottom pan over medium high heat for 5 minutes.
Place the Dandy® Super Sweet Corn in the pan and allow the
corn to char for 4-5 minutes, turning every minute or so.
2. Remove from pan and set aside. Add olive oil, onion, garlic,
chipotle, oregano, cumin, smoked paprika and roma tomatoes
to hot pan and cook for 2-3 minutes. Add the chicken stock, salt
and fresh cilantro and cook another 5 minutes, then remove
from heat.
3. In a blender, puree the charred tomato mixture and season
with salt.
4. Once you have pureed the tomato mixture, cut the charred
corn from the cobb and fold it into the tomato mixture along
with the cooked chicken and toss to coat well.
5. Serve immediately or keep warm in a low oven for up to 2 hours
until ready to serve.
Fermented Dandy® Celery Slaw:
This recipe calls for a vacuum sealer to compress the celery and
create a pressurized air tight seal to speed up the fermentation
process. This same recipe will work in a more traditional
fermenting style with a large crock and weights, or in a jar with
cheesecloth tightly secured over the top of the jar, or simply in a
zip top style freezer bag.
1. Toss the above ingredients together and mix well. Using a
large format vacuum seal bag put all the ingredients in the bag,
keeping the sealable area clean.
2. Vacuum seal under medium pressure and keep in the
refrigerator for 4 days.
3. On the fourth day, cut the seal on the bag and burp the
fermentation. This will have mild, pungent aroma. Taste and
decide if you would like to reseal and continue the
fermentation process.
To Serve:
Place the charred Dandy® Super Sweet Corn and chicken tinga
on the tostada shell and top with a tablespoon or two of the
fermented celery slaw, a pinch of cotija cheese and serve with a
wedge of lime.
4. Reseal and keep another 4 days, Cut the bag and burp again,
tasting for level of “funk.” At this point the fermented celery
can either be stored in the refrigerator in a covered container
or be resealed and fermented longer.
