There’s nothing quite like the irresistible combination of heat n’ sweet
This sweet corn chili and chimichurri duo strikes the perfect balance between the two for a spicy dinner to savor with the family!
½ shallot (peeled and brunoised)
½ jalapeno (seeded and brunoised)
2 cloves garlic (peeled and minced)
60 ml red wine vinegar
½ tsp kosher salt
¼ bunch cilantro/corinander (washed, dried and chopped)
⅛ bunch flat parsley (washed, dried, chopped)
4 stalks oregano (picked, chopped)
119 ml olive oil
2 heirloom tomatoes (cored and diced)
237 ml kidney beans (soaked overnight)
237 ml black beans (soaked overnight)
1420 ml of vegetable stock
6 sprigs thyme
1 can peeled San Marzano tomatoes (diced)
86 g tomato paste
4 cloves garlic (peeled)
3 cloves garlic (peeled and minced)
½ onion (diced) 4 ears of corn (kernels off the cob)
1 tbsp chili powder
½ tbsp smoked paprika
2 tbsps cumin
¼ tsp sea salt
⅛ tsp cayenne pepper
⅛ tsp cracked black pepper
2 lime wedges
1 bunch green onion (washed and sliced)
¼ bunch cilantro/coriander
237 ml masa harina flour
¼ tsp kosher salt
178 ml hot water
Combine the shallot, chilli, garlic, vinegar and 1 tsp of salt in a medium bowl. Let it marinade for 10 minutes. Stir in coriander, parsley and the oregano. Emulsify with olive oil, add the tomatoes and rectify the seasoning.
Mix the flour and salt in a mixing bowl. Pour in the water and stir to combine. Using the palm of your hands, knead the dough for a minute or two. It should feel smooth but no longer sticky. You should be able to easily form a springy dough ball. Based on the weather and quality of flour, the dough might be either too dry or too wet. You can easily adjust the mix by adding water or flour until you get the right consistency. Wrap the dough in plastic wrap or cover the bowl with a wet towel. Let it rest for about 20 to 30 minutes. When rested, form little ball of dough about the size of a golf ball. This should make the equivalent of a 15.24 cm tortilla. You can of course make it smaller or bigger based on the size you want. Open your tortilla press and place a plastic (food preserving bad cut in half) on the bottom side. Place the dough in the centre of the plastic sheet and cover with the other half plastic sheet. Press the top of the tortilla press down to male 1/8- inch thick tortilla. If uneven you can rotate the dough and press it again. Peel the plastic off and repeat the process until completely done. Pre heat your cast iron pan and add the tortillas one by one for a minute or 2 on each side. Wrap the cooked tortillas in a towel to soften and keep the moisture.
In a medium size pot add the kidney beans, 3 sprigs of thyme, 2 cloves of garlic and 710 ml of vegetable stock. Repeat the process with the black beans. Bring them to the boil and cook until tender. Let it cool in the liquid. Remove and discard the aromatics. In a large Dutch oven dish, sauté the garlic and onion until translucent and starting to brown. Add the spices and stir them in for a minute or two. Strain the kidney beans but keep the liquid from the black beans and add them to the onion mixture. Add the remaining ingredients and cook on low heat for 4 to 5 hours.
Serve the chili in 4 beautiful tera cotta dishes. Add the chopped green onions on top and some cilantro (coriander) leaves. Serve the Pebre on the side with the lime wedges and the tortillas. Please note that you can cut the tortilla in triangles and fry them off for some crunch.