Lunch & Dinner (Sample)

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Lunch & Dinner (sample) TODAY’S SALSAS Arbol chile & sesame | Tomatillo fresca | Pickled habanero & white onion TACOS Served on house nixtamalised 12cm corn tortillas Belted Galloway Rib Eye 4.5 Crunchy Nut Sweetbreads 4 shrimp chiltomate, masa onion rings, pea mole, coriander root, crema, aioli pickled jalapeño Smoked Sweet Potato (v) 2.5 Pig’s Head Cochinita Pibil 3 recado rojo, chamomile, pepitas habanero vinaigrette, pickled onion Organic Egg (v) 3.5 Baja Fish 4 macadamia nut mole, hoja santa, cabbage, lime mayo, pico de gallo queso fresco Chicharonn 2.5 Kung Pao Pork Belly 4 chile verde, crema, black beans confit pork belly, bird’s eye chile, sichuan Masa Fried Chicken 4 roasted habanero, heritage tomato Sea Bass Tikin Xic (MP) pico de gallo, white onion salsa verde, salsa roja TOSTADAS TLAYUDAS Served on a 12cm crispy corn tortilla CherryStone Clam + Sea Urchin aguachile 7 Char Siu Pork 10 avocado, miso, jalapeño black beans, habanero, orange Pulpo 7.5 Lechon 7 black vinegar, sichuan, bone marrow black beans, crema, avocado Chanterelle Mushroom 7 Jersey Royal Potato (v) 8 laab spices, black mole vinaigrette, curry leaf, cumin, queso chihuahua black garlic Sashimi Grade Tuna 7.5 fujjiko, tomatillo, yellow bean WOOD GRILL (served from 6pm) Bone in Short Rib Birria (to share)______________________________________________________________ 18 beef jus, salsa arreria, beef fat tortillas Iberico Pork Al Pastor____________________________________________________________________________ 9 pineapple nam jim, pickled onion Pollo Asado Al Carbon_____________________________________________________________________________ 7 achiote, x ni pek, salsa negra Arbol Chile Pepper Crab__________________________________________________________________________ 20 fermented black bean, pasilla mixe SNACKS DESSERTS Queso Fundido chorizo verde, chorizo roja 6 Tres leches ice cream taco 6 chocolate fudge, peanuts, crushed tortillas Queso Fundido chiltomate 5 Milk Chocolate + Dark Chocolate Choc-Ice 5 Fire roasted potatoes arbol chile, turmeric 4 Leche Fritta cajeta, miso sugar 3.5 Skins chicken, fish, pig 3 Smoked baby corn shrimp butter, OUR TORTILLAS ARE MADE IN HOUSE FROM NON GMO, LANDRACE CORN WHICH cascabel chile, lime 5 IS GROUND DAILY USINGA VOLCANIC STONE MILL.OUR MEAT COMES FROM PHILLIP WARREN & SON AND OUR FISH FROM WILD HARBOUR IN CORNWALL. Twitter/Instagram - @breddostacos.

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Download Braised Turkey in Mole Sauce
Braised Turkey in Mole Sauce (adapted from High Plains, the Joy of Alberta Cuisine) You’ll need a cast iron Dutch oven to make this dish in the best way possible. If you don’t have one, put it on your Christmas wish list or just go buy yourself one – You’re worth it! 4 dried ancho chiles 1 chipotle chile in adobo 5 Roma tomatoes, chopped (I left the skins on) 1 large yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1/4 teaspoon dried cumin Bouquet garnie of 6 whole allspice berries, 1 stick cinnamon, 3 cloves and 4 whole peppercorns wrapped in cheesecloth 1 cup water 1/4 cup blanched almonds 1/4 cup sesame seeds 1/4 cup raisins 2 cups low sodium chicken broth 1 cube Knorr Swiss Chicken bouillon 3/4 of a disc of Mexican Chocolate, chopped Salt and freshly ground black pepper 2 large turkey thighs, skin on (about 2.5 pounds) 2 tablespoons vegetable oil Heat cast iron Dutch oven over high heat. Add dried ancho chiles and cook, pressing down with a spatula until soft. Turn often so they don’t burn. (About 5 minutes). Remove from heat and place chiles into a bowl. Cover with boiling water and allow to hydrate for 15 minutes. Remove from bowl and remove seeds and stems. Place chiles into a medium pot along with chipotle, tomatoes, onion, garlic, oregano, cumin, bouquet garni and water. Bring to a boil, then reduce heat to low simmer, cover and cook for 30 minutes.
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