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1
Heat the oil in a medium saucepan until smoking.
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2
Add the tortillas and fry until crisp, remove to a plate.
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3
Add the onions and garlic to the pan and cook until soft.
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4
Remove.
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5
Add the pumpkin seeds to the pan and cook until golden.
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6
Add the stock, peppers, mango, tomatillos and raisins and cook for 30 minutes over medium-high heat.
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7
Place the mixture and the fried tortillas in a food processor and process until smooth.
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8
Heat the oil in a medium saucepan until smoking.
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9
Add the tortillas and fry until crisp, remove to a plate.
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10
Add the onions and garlic to the pan and cook until soft.
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11
Remove with Add the pumpkin seeds to the pan and cook until golden.
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12
Add the stock, peppers, mango tomatillos and raisins and cook for 30 minutes over medium-high heat.
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13
Place the mixture and the fried tortillas in a food processor and process until smooth.
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14
Pour the mixture into a clean medium saucepan and cook for 20 to 30 minutes.
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15
Add the chocolate, honey, cloves and salt and pepper and cook for 5 minutes.
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16
Brush tuna with oil and season with salt and pepper on both sides.
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17
Heat grill pan over high heat.
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18
Sear tuna on both sides for 1 to 2 minutes.
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19
Serve rare-medium rare.
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20
Preheat oven to 400 degrees F. Rub the chayote with 1 tablespoon of the oil and season with salt and pepper.
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21
Place on a baking sheet and roast until just cooked through, about 30 to 40 minutes.
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22
Remove, let cool slightly and slice in half vertically.
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23
Scoop out the flesh of the chayote and remove to a plate.
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24
Reserve the shells.
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25
Heat the remaining oil in a large saute pan.
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26
Add the onions and garlic and cook until soft.
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27
Add the pepper and zucchini and cook for 5 minutes.
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28
Add the lima beans and corn and cook an additional 5 minutes.
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29
Stir in reserved chayote flesh.
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30
Add the butter, lime juice and cilantro and season with salt and pepper, to taste.
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31
Scoop the mixture into the roasted chayote shells.
