Tierra de los Sueños

Tierra de los Sueños - Ancho-Rubbed Celeriac “Steak” with Mole-Reduction Jus, Smoked Corn Purée & Pickled Shallots
Prep Time 45 mins
Cook Time 60 mins
Total Time 1 hr 45 mins
Cuisine: ,
Courses:
Difficulty: Intermediate
Description

This elegant main course honours Coco’s deep reverence for memory, family, and tradition, transformed through a fine dining lens. The earthy sweetness of celeriac is elevated by an ancho chilli and cocoa rub, then seared to caramelised perfection. A silky purée of smoked corn brings warmth and contrast, while a glossy mole-inspired reduction adds richness and complexity. Pickled shallots and marigold petals offer a bright finish, both in colour and flavour.

The result is a composed, modern Mexican plate that captures the spirit of the Land of the Dead: vibrant, layered, and full of soul. Every element is symbolic: roots, smoke, sweetness, spice, presented in harmony, just like a family altar. It's a memorable centrepiece for a magical night.

Ingredients
    For the ancho-rubbed celeriac:
  • 3 medium celeriac (about 700–800 g each)
  • 2 tsp ground ancho chilli powder
  • 1 tsp smoked paprika
  • 0.5 tsp ground cinnamon
  • 0.5 tsp cocoa powder
  • 1 tsp sea salt
  • 3 tbsp olive oil
    • For the mole reduction:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 1 tbsp cocoa powder
  • 1 tbsp almond butter or tahini
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tsp soy sauce
  • Salt and pepper to taste
    • For the smoked corn purée:
  • 4 ears of corn or 500 g frozen sweetcorn
  • 2 tbsp olive oil
  • 1 small potato, peeled and diced
  • 1 small garlic clove
  • 100 ml oat cream
  • Salt to taste
  • Optional: woodchips or smoking gun for extra flavour
    • For the pickled shallots:
  • 3 banana shallots, thinly sliced
  • 100 ml white wine vinegar
  • 100 ml water
  • 1 tbsp maple syrup
  • 0.5 tsp salt
    • Garnish:
  • Toasted pumpkin seeds
  • Edible marigold petals or microgreens (optional)
Instructions
  1. 1
    Pickle the shallots: Combine vinegar, water, maple syrup and salt in a small saucepan. Bring to a simmer, then pour over sliced shallots. Set aside for at least 30 minutes (or overnight) to pickle.
  2. 2
    Prepare the celeriac: Mix ancho powder, paprika, cinnamon, cocoa, and salt. Rub the spice blend all over the celeriac steaks. Drizzle with olive oil. Let marinate for 15–30 minutes while you prepare other components.
  3. 3
    Make the mole reduction: Heat oil in a pan and sauté onion until soft. Add garlic and tomato purée and cook for 2 minutes. Stir in spices and cocoa powder. Add almond butter, vegetable stock, maple syrup and soy sauce. Simmer gently for 20 minutes. Blend until smooth, then return to the pan and reduce until glossy. Season to taste.
  4. 4
    Make the smoked corn purée: If using fresh corn, grill or smoke it until lightly charred. Sauté corn, potato and garlic in olive oil for 10 minutes. Add oat cream and simmer until the potato is soft. Blend until very smooth, seasoning with salt. Pass through a fine sieve for an ultra-smooth finish.
  5. 5
    Cook the celeriac: Preheat oven to 190°C (fan). Sear celeriac rounds in a hot pan for 2–3 minutes on each side until golden. Transfer to a baking tray and roast for 20–25 minutes until tender.
  6. 6
    Assemble the dish: Spoon a circle of smoked corn purée onto each plate. Place a celeriac steak on top. Drizzle mole reduction around and over. Top with pickled shallots, toasted pepitas, and edible petals or microgreens.
Read it online: https://grub-club.co.uk/recipe/tierra-de-los-suenos/