Empellón Cocina's Fat-Washed Mezcal

Method

1. 1

   For your pork fat to be as delicious as theirs, here is their marinade adobo and what to do with it (you will also need a square of ribs):

2. 2

   4 ancho peppers, 8 guajillo peppers and 4 chipotle peppers, plus 4 roasted garlic cloves, a half cup of cider vinegar, a quarter of mexican oregano teaspoon, 1 teaspoon of ground black pepper, a whole clove of cloves, a quarter of ground cinnamon teaspoon and a half cup of ground cumin coffee.

3. 3

   Grill the dried peppers and soak them in water for at least one hour until rehydrated. Drain them and discard the soaking fluid. Mix tempered peppers with the rest of the ingredients and purée until blended.

4. 4

   Cold smoke a square of small pork ribs taking a large hotel pot with wood chips on one side and charcoal on the other. Place another smaller pot containing pork ribs above the charcoal/wood chips pan. Turn on the charcoal by ensuring that wood chips are not ignited. Cover the two stoves with foil and let smoke for 10 to 15 minutes, until the desired level of smoke is reached, then cover with adobo marinade and wrap in aluminium foil before placing the ribs in a 300 degree oven for 7 hours. When the ribs have cooled, drain the fat and use it for infusion.

5. 5

   If you have difficulty finding the same fat volume, complete with pork lard purchased from a butcher. To obtain the same depth of taste without the ribs, heat the grease in a saucepan with a few spoons of marinade.

6. 6

   Once your pork fat tray is seasoned in liquid and cooled form, pour equal amounts of Ilegal Joven mezcal and fat into a container that can be sealed. Seal the container and shake it vigorously, then put it in the freezer for the night. When the whole is separated and frozen, pour it through a Chinese thin mesh. If you don't have a Chinese, try a thin mesh sieve, or if you don't, try removing most of the fat from the spoon. There will remain some orange grease beads in the filtered mezcal: pass them through several layers of stamen (or coffee filters) to get rid of them.

7. 7

   The mezcal is now ready to be drunk, pure or cocktail.

8. 8

   Tincture of Habanero

9. 9

   Cut the habaneros into slices and add 2 ounces of Ilegal Joven mezcal.

10. 10

    Allow to rest all night or until the desired heat level is reached.

11. 11

    Cocktail

12. 12

    Mix the mezcal and chocolate liquor in a blended glass with ice and stir for 45 seconds.

13. 13

    Filter into a chilled cut.

14. 14

    Gently pour the coffee liquor inside the cup with a spoon.

15. 15

    Decorate with 5 drops of habanero dye.

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