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Server 4 INGREDIENTS • 12 Maguey Leaves for Michiote • 1 Maguey Leaves for Birria • 1 Leg of Lamb • 0.060 Mexican Pepper Leaf • 0.800 Adobo • 1 Dried corn leaf for tamal • 0.030 Liquid Smoke • 0.030 Gelatinazed Consome • 0.080 Crackling • 0.100 Mexican Sauce PREPARATION • Put the sheet of the oven for smoothing maguey. • Chop marinade meat and dressing with the liquid smoke and santa leaf for 24 hours. • Do michiotes marinated meat maguey sheet and shaped package. • Steaming the michiotes for five hours and keep the juice of them in a pan. • Grating to the crackling a fine powder. • Have in the dressing plate on this put michiote, broth gelatinazed, pork rindsdust and mexican salsa brunoise. Adobo INGREDIENTS • 0.050 Guajillo Chili • 0.050 Mulato Chili • 0.050 Ancho Chili • 0.080 Onion • 0.020 Garlic • 0.700 Tomato • 0.005 Cumin • 0.025 Knorr • 0.005 Salt PREPARATION Roast onion, garlic and tomatoes. Cooked in water with the above all other ingredients and cooked.. Milling and grinding sazon. Gelatinazed Consome INGREDIENTS • 0.500 Lamb Consome • 1.000 Agar Agar 3 GRAMS PER PACK PREPARATION • Boiling dilute broth and Agar Agar, cool and rennet. Mexican Salsa INGREDIENTS • 0.500 Clamato • 0.150 Onion • 0.100 Serrano Chili • 0.050 Coriander • 0.080 Lemon • 3.000 Agar Agar 3 GRAMS PER PACK • 0.150 LYNCOTT Cream • 0.005 SALT PREPARATION • Boiling dilute Clamato and Agar Agar, cool and rennet.. • Boiling dilute onion and blend with the onion and Agar Agar, cool and rennet. • Blend lemon juice, coriander and serrano chili Agar Agar, cool and rennet. Creator: Chef Omar Quijano Zarazua