Wine Road Recipes

Ingredients

• 2 1/2 cups ground masa harina (corn flour), plus more if needed
• 1 teaspoon garlic powder
• 1/2 teaspoon baking powder
• 1 tablespoon salt
• 3/4 cup Olive Queen Spanish blend olive oil (refrigerate 1 hour to solidify)
• 1 1/2 cups vegetable broth, plus more if needed
• 3 tablespoons Olive Queen Spanish blend olive oil
• 1/2 cup diced yellow onions
• 1 acorn squash, peeled, seeded and cut into 1/2-inch cubes
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons Aleppo pepper, plus more, to taste
• 1 garlic clove, minced
• 1/2 cup sliced green onions
• 1/4 cup currants
• 2 dried mulato chiles
• 2 dried pasilla chiles
• 1 dried chilhuacle negro chile
• 2 tablespoons raw almonds
• 1 tablespoon raw sesame seeds
• 2 tablespoons Olive Queen Spanish blend olive oil
• 1/2 yellow onion, sliced
• 1 tomato, diced
• 2 tomatillos, diced
• 2 teaspoons kosher salt
• 2 garlic cloves, minced
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 3 cups vegetable broth
• 1/4 cup chopped GMO-free corn tortillas
• 2 tablespoons evaporated cane sugar
• 2 1/2 ounces Volo 73% deep dark chocolate bar, chopped
• 1 package corn husks, soaked in water for 2 hours
• 1 package banana leaves, thawed and cut into 15-by-8-inch pieces
• 1/2 pound Bohemian Creamery’s Caproncino goat cheese, peeled into ribbons