• 1 oz. coffee
• 1 oz. cocoa powder (unsweetened)
• 1 oz. sugar 
• 1 oz. brown sugar
• 2 oz. morita chili, ground
• ½ oz. coriander, ground
• 2/3 oz. salt
• 30 oz. raw beef steak, tenderloin
• 30 6” corn tacos, unsalted
• 22 oz. Piquillo Vinaigrette
• 10 oz. Spiced Candied Pumpkin Seeds

1. Toast Morita chili to dry, 5-8 minutes at 350°F and low fan
2. Blend in the vita prep until powdered
3. Toast coriander seeds in a sauté pan until brown and fragrant, cool
4. Blend in vita prep until powdered
5. Mix all ingredients together in a bowl using a whisk and store in a quart container for up to 6 months
6. Braise the meat with the Aztec rub then cook in a pan
7. Use the following recipes to make the Piquillo Vinaigrette and Spiced Candied Pumpkin Seeds

 

Taco Building:

1. 2 corn tortillas
2. 2 oz. of steak total (1 oz. per taco)
3. 1 ¼-1 ½ oz. vinaigrette
4. 2 grilled green onions
5. 2/3 oz. candied pumpkin seeds