Lunchbreak: Masa Azul restaurant’s Mexican Scotch egg and salsa de molcajete

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Masa Azul
2901 W. Diversey Avenue

Mexican Scotch Egg
Makes 4 servings

6 large eggs
4 oz chorizo
1 cup flour
1 cup panko breadcrumbs

Soft boil 4 eggs (start in cold water and bring up to a boil, turn off hear and let the egg cook in the water for 2:30 while covered); shock eggs in an ice water bath. Peel egg with a spoon. Portion chorizo into 1 oz balls, press into 4 inch rounds, and wrap eggs with rounds. Dredge in flour, then egg (2 remaining eggs, beaten), then panko breadcrumbs. Fry until golden brown. Drizzle with oil. Finish in 500 degree oven for 4 minutes.

Salsa de Molcajete

1 pound tomatillos
5 cloves garlic
1 heaping teaspoon of arbol chile
1/2 teaspoon kosher salt
1 Tablespoon water

Peel tomatillos, rinse, and cut in half. Heat a skillet over medium heat. Place tomatillo cut side down into the skillet to sear, cook until tender and charred. Roast garlic in a separate skillet. Add water, salt and roasted garlic to mortar and begin to mash with pestle. Add chile powder and make a paste. Add tomatillos and mash until well incorporated. Taste and season if needed.

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