Masa Cornbread
Mole Negro, Mole Soubise, Chicatana Butter, Hoja Santa Oil, Caviar
Chef Adrián Torres of Maximo | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Will Blunt
INGREDIENTS
Mole Negro:
Yield: 3 quarts
50 grams Chilhuacle negro chiles
40 grams seeded and toasted mulato chiles
40 grams seeded and toasted ancho chiles
20 grams seeded and toasted pasilla chiles
Neutral oil
120 grams diced white onions
6 cloves garlic, minced
1 ripe plantain, sliced
1 tomato, charred
1 tomatillo, charred
1.2 kilograms chicken stock
30 grams toasted almonds
25 grams toasted sesame seeds
15 grams toasted pumpkin seeds
6 pieces allspice, toasted
4 pieces cloves, toasted
1 stick Mexican cinnamon, toasted
1 teaspoon whole black peppercorns, toasted
1 piece star anise, toasted
250 grams chocolate
40 grams fried raisins
1 tablespoon piloncillo sugar
1 corn tortilla, fried
1 bolillo bread, fried
80 grams beef fat
1 tablespoon kosher salt
Masa Cornbread:
Yield: 15 servings
380 grams fresh masa
350 grams butter
13 kilograms buttermilk
555 grams King Arthur Sir Galahad all-purpose flour
100 grams cornmeal
10 grams baking powder
12½ grams baking soda
5 grams kosher salt
50 grams granulated sugar
10 eggs
Mole Soubise:
Yield: 3 quarts
454 grams butter
1.5 kilograms chopped white onions
Kosher salt
Chicatana Butter:
Yield: 1 quart
226 grams toasted chicatana ants
12 grams chile powder
12 grams kosher salt
454 grams butter, room temperature
Hoja Santa Oil:
Yield: ¾ quart
80 grams hoja santa
500 grams corn oil
2 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Clarified butter
Caviar
METHOD
For the Mole Negro:
Place chiles in a nonreactive container. Cover with enough hot water to submerge and let sit 20 minutes. Drain and set aside. In a large pan over medium flame, heat oil. Add onions and garlic. Sauté until onions are soft and translucent. Transfer to a mixing bowl and set aside. Add plantains to hot pan and cook until caramelized. Transfer to separate mixing bowl and set aside. In a Vitamix Commercial blender, add chiles, tomatoes, tomatillo, and a splash chicken stock. Blend until smooth. Add nuts, seeds, spices, and additional chicken stock. Blend until smooth. Add reserved caramelized plantains, chocolate, raisins, and sugar. Blend until smooth. Add tortillas, bread, and reserved onion-garlic mixture. Blend until smooth. Set aside. In a large pot over medium-low flame, heat beef fat. Add blended mixture. Let simmer 1 hour, adding additional chicken stock if needed to thin to desired consistency. Season with salt. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Masa Cornbread:
Heat oven to 350°F. In a saucepan over medium heat, melt butter. Add buttermilk and mix to combine. Remove from heat and set aside. In a large mixing bowl, whisk to combine flour, cornmeal, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, add masa, sugar, and eggs. Mix until well-combined. Add buttermilk mixture and mix until incorporated. Add dry ingredients and mix to combine. Transfer mixture to a greased parchment paper-lined cake pan. Bake 35 minutes. Remove from oven and let cool 15 minutes. Remove from pan and let cool completely. Once cooled, transfer to a work surface. Using a ring mold, punch out 220-gram portions. Transfer to an airtight container and reserve.
For the Mole Soubise:
In a rondeau over medium heat, melt butter. Add onions and sweat until soft and caramelized. Stir in 946 grams Mole Negro. Continue cooking until onions have broken down. Remove from heat and let cool. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Chicatana Butter:
In a food processor, add ants. Blend until a fine powder is achieved. Transfer to a mixing bowl and stir in remaining ingredients. Mix until well-combined. Transfer to an airtight container and refrigerate.
For the Hoja Santa Oil:
In a Vitamix Commercial blender, add all ingredients. Blend on high speed until mixture reaches 149°F. Strain through a cheesecloth. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a pot over low flame, heat Mole Soubise. Keep warm. In a pan over medium flame, heat clarified butter. Add 1 portion Masa Cornbread and cook until warmed throughout. Set aside. Place 1 scoop warm Mole Soubise in the center of a serving plate. Top with warm Masa Cornbread followed by 1 quenelle Chicatana Butter and 1 quenelle caviar. Finish with drizzle Hoja Santa Oil.
