Ingredients · La despensa

• dough — 2x 10x14 (490 g balls)
• 560 g bread flour (kabf)
• 392 g water (70%)
• 11 g salt (2%)
• 11 g ldmp (2%)
• 2.8 g idy overnight cf — or 5.5 g same-day (1%) — or 12 g (2%) for a rushed ~2 hr warm proof
• coconut oil, for the pans (walls too)
• per pan
• 9 oz block cheese, cubed — muenster / chihuahua / cojack / brick (any good melting-browning cheese); pack to the walls for frico
• 6 oz low-moisture mozzarella, with ~1 oz aged Parmesan in the mix
• 3 oz sausage (browned, drained, slightly under-cooked)
• 3 oz pepperoni — under the cheese
• 1/2 cup Casa M marinara pizza sauce, cooked at 185f for 30 mins, then cooled — 3 stripes applied after the bake
• Casa M Spice Co® Chain Reaction®
• optional: white habanero cheddar or triple pepper jack in the block blend for heat

Method · Mise en place

1. 1 Mix to a shaggy mass, rest 15 min, knead smooth, ball and oil.
2. 2 Overnight cold ferment (0.5% IDY); pull 4-5 hr before bake. Same-day: 4 hr at 1%. RUSHED: 2% IDY, warm bulk 20 min, pan, warm-proof ~2 hr — denser but excellent.
3. 3 Coconut-oil the pans, walls included. Press one 490 g ball per pan to the corners; rest 15 min and re-press if it fights back. Pan-proof ~2 hr until puffy and filling the corners.
4. 4 Sausage and/or pepperoni directly on the dough (under the cheese).
5. 5 Block cheese packed HARD against all four walls (frico), scattered across the field; lacy LM mozz over the field last.
6. 6 Convection: 500F, middle rack, 12 min.
7. 7 Ooni finish: flame OFF but fully heated. 20-30 sec per side, rotate 180 between 30-sec cycles, until the walls are deep golden and the bottom is fried mahogany.
8. 8 Free the edges the second it's out, lift from the pan, 3 sauce stripes down the length. Rest 2 min, cut into 8-12 pieces

Ingredients · La despensa

• dough — 1x ~920 g sicilian (14"x14") — 66% canonical
• 548 g bread flour
• 362 g water (66% — locked; more open crumb than 64%)
• 11 g salt (2%)
• 5.5 g ldmp (1%)
• 5.5 g turbinado (1%)
• 2.5 g idy (0.5% overnight cf)
• coconut oil, for the pan
• build (bottom to top)
• cheese blend: ~8 oz low-moisture mozz + fresh mozz (torn) + a touch of shredded Pecorino-Romano + aged Parmesan
• 2 cups Casa M marinara pizza sauce
• Casa M Spice Co® Chain Reaction®
• 5 oz pepperoni
• 3 oz Italian sausage crumbles
• 6 oz fresh mozzarella pearls — on top for melty pools
• finish — out of the oven, in this order
• parm / Asiago — grated heavy
• red pepper flakes
• 1836 olive oil (texas-native black-pepper evoo) — drizzle from height
• fresh basil — snipped on top just before serving

Method · Mise en place

1. 1 Overnight cold ferment at 0.5% IDY (or ~76F / 8 hr bulk). Ball and bag.
2. 2 Coconut-oil the pan; press the dough in; pan-proof 1-2 hr. At 66% it fills the corners easily.
3. 3 Build: cheese blend on the dough, then sauce, then pepperoni or sausage, then torn fresh mozz on top.
4. 4 Convection: 500F, 15 FULL mins. It's thick — let the bottom fully set, don't rush it out.
5. 5 Ooni finish: flame off, 20-30 sec per side, 180 rotation, until the top is blistered and the bottom fried. Rotate a touch sooner if the corners darken fast.
6. 6 Out, free the edges, onto a board. Finish IN ORDER: parm/asiago, red pepper flakes, 1836 from height, fresh basil last.
7. 7 Rest 3-4 min, cut into 12-16 pieces

Ingredients · La despensa

• dough — per 16" round (~330 g)
• 210 g bread flour
• 105 g water
• 4 g salt
• 2.5 g idy
• 6 g oil
• 5.5 g sugar / turbinado
• 5.5 g ldmp
• semolina or cornmeal, to dust
• toppings — per 16" round
• 3 oz shredded provolone
• 3 oz shredded chihuahua
• 5 oz pepperoni, shingled to the very edge
• 3 oz Italian sausage crumbles (optional)
• 1/2 cup Casa M marinara pizza sauce
• Casa M Spice Co® Chain Reaction®

Method · Mise en place

1. 1 Mix and knead 5 min in a stand-mixer — stiff and dry like pie dough, do NOT add water. Rest 30-120 min to roll.
2. 2 Roll thin with a pin; dock the whole surface hard.
3. 3 Par-bake the docked skin to set it (~6 minutes, 3' per side)
4. 4 Dress: thin sauce edge to edge, then cheese, then pepperoni shingled to the rim.
5. 5 Finish bake ~6 min at 500F convection until the cheese melts and the pepperoni cups and chars.
6. 6 The last ~2 min turn it out of the screen to DIRECTLY on the oven rack for a cracker-crisp bottom.
7. 7 Party-cut into squares.
8. 8 Serve immediately — cracker crust softens fast.

Ingredients · La despensa

• 28 ounces tomato purée
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 Tablespoons granulated garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ¼ cup olive oil
• ¼ cup red wine vinegar

Method · Mise en place

1. 1 Gather all sauce ingredients 3 min
2. 2 Stir together all ingredients in bowl 5 min

   Start with 1/2 tsp salt and adjust to taste. Sauce keeps refrigerated up to 1 week.

Ingredients · La despensa

for the chile colorado sauce

• 4 oz dried red Hatch chile pods, stemmed, seeded
• 2 oz dried guajillo chile pods, stemmed, seeded
• 2 dried ancho chiles, stemmed, seeded
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 2 teaspoons cumin seed, lightly toasted, ground
• 2 teaspoons Mexican oregano
• 1 teaspoon chipotle chile, ground
• 1 medium onions, coarse dice
• 2 oz garlic cloves, coarse dice
• 1 Tablespoon manteca
• 1 Tablespoon better than bouillon chicken bouillon
• 2 cups reserved broth from soaking the chiles
• 1 bay leaf, dried
• 1 can fire roasted tomatoes

for the raost

• 4 pound beef roast (we use brisket, but any slow cook roast works, beef, pork, goat, or lamb)
• all of the sauce from above

for the tacos

• 12 corn tortillas
• 8 oz chihuahua cheese, shredded
• chopped white or red onion
• sautéed string onions
• cilantro leaves
• fresh lime wedges
• fresh salsa roja
• fresh salsa verde
• roasted habanero salsa

Method · Mise en place

1. Make the Sauce

2. 1 Stem the chiles, then lightly toast them on a griddle or in a cast iron skillet until you start to smell their fragrance.
3. 2 Remove them from the heat immediately to a bowl with a lid.
4. 3 Barely cover them in boiling water from a kettle.
5. 4 Put the lid on and let sit for about 30 minutes.
6. 5 Drain the water into another bowl and reserve it.
7. 6 Combine all the other ingredients for the sauce with the soaked red chiles into a Thermomix, Vitamix, or other blender or food processor that can purée well.
8. 7 Purée well until the mix is very smooth. It’ll be quite thick at this point and that’s where the reserved soaking liquid comes in.
9. 8 Add the reserved chile broth (optionally with a bit more chicken boullion) to get it to a “thick soup” consistency.

10. Cook the Roast

11. 9 If the roast won’t fit into your Instant Pot, cut it. If it’ll fit whole, leave it whole.
12. 10 Add to the insert of your Instant pot and pour the chile colorado sauce over the top of the roast
13. 11 Make sure you respect the “fill line” on your Instant Pot since we’ll be pressure cooking the roast.
14. 12 Set the Instant Pot up to high pressure cook for 1 hour. 90 minutes if it’s bone-in.
15. 13 Let the pressure release naturally until it opens easily.
16. 14 Separate your roast from the sauce.
17. 15 Pull any fat cap pieces from the roast before shredding the roast gently.
18. 16 Set the shredded beef aside. Discard the fat.
19. 17 Let the sauce cool until you can efficently skim the rendered fat off the top into a bowl for taco assembly.
20. 18 DON’T toss the rendeded fat!
21. 19 The sauce now becomes your “dipping” au jus for serving the tacos (not to mention ladleing it over the top of your rice and other delicious uses).

22. Mis en Place

23. 20 When you’re ready to assemble the tacos, get everything ready to roll in advance. They come together quite quickly.
24. 21 To have the full quesabirria taco experience, you need to work on a large griddle—the kind that covers 2-4 burners.
25. 22 Set it over medium to medium-high heat.
26. 23 Get your salsas made and ready in bowls.
27. 24 Cut up your onions, wedge your limes, and pluck your cilantro leaves.
28. 25 If you’re offering sauteed onions, get them on the plancha first.

29. Cook and Assemble the Tacos

30. 26 Add just enough of the reserved rendered fat to coat the plancha surface, then add the shredded beef to the plancha.
31. 27 Let the meat cook undisturbed until it just begins to brown underneath. Stir to bring uncrusted meat in contact with the griddle, then reduce the heat to its lowest setting.
32. 28 On the griddle lay out a single layer of 4 to 6 tortillas, first dipping each one about 1/3 into the reserved rendered fat, then rubbing the torilla around on the griddle to ensure that its entire bottom is lightly coated with fat.
33. 29 You’ll know you’re doing it right if the tortillas will turn red from the chile infused rendered fat.
34. 30 Flip them once, let them brown a little.
35. 31 Immediately top with the shredded Chihuahua cheese
36. 32 Add some of the meat, splashed with a little of the reserved broth on the plancha before adding.
37. 33 Sprinkle lightly with onions and cilantro.
38. 34 When the tortilla just starts to brown a little and crisp (don’t wait too long), fold them over and transfer to a warm plate or taco stand/server.

Ingredients · La despensa

• 8 bone in, skin on chicken thighs
• duck fat spray
• Casa M Spice Co® Jerked Chain®
• Casa M Spice Co® Chain Reaction®
• b&b charcoal

Method · Mise en place

1. 1 Trim and prep chicken thighs 10 min

   Remove excess skin and fat from all 8 bone-in thighs.

2. 2 Coat with duck fat and season 10 min

   Apply duck fat spray first, then generous Jerk Chain layer, then lighter Chain Reaction layer on all sides.

3. 3 Light smoker and preheat to 275°F 20 min · 275°F

   Use B&B Charcoal in the Oklahoma Joe's Bronco Pro; allow temp to stabilize at 275°F.

4. 4 Smoke chicken thighs to 165–175°F 80 min · 275°F

   Pull thighs when internal temp reads 165–175°F; check with thermometer toward end of cook.

5. 5 Rest chicken before serving 10 min

   Resting allows juices to redistribute for maximum moisture.

Ingredients · La despensa

FOR THE QUESO:

• 10 oz Chihuahua cheese, cubed/shredded
• 20 oz Oaxaca cheese, cubed/shredded

PULLING IT ALL TOGETHER:

• Ace Kickstart
• 4 Anaheim/Hatch green chiles, roasted, peeled, seeded, chopped
• 12 flour tortillas, warmed
• salsas

Method · Mise en place

1. 1 Heat cast iron and preheat oven 10 min

   Get your cast iron skillet in a 350°F oven while it preheats—you want that pan screaming hot so the cheese starts melting the second it hits iron, not sitting there cold and congealing.

2. 2 Layer and stir the cheeses 1 min

   Pull that hot skillet out carefully, add your Chihuahua cheese first, then the Oaxaca on top, and give it a good stir to distribute evenly. This prevents any one pocket from browning before the rest melts.

3. 3 Melt until bubbling 13 min

   Return the skillet to the oven and cook 10–15 minutes until the cheeses are completely melted and bubbling—you're looking for that gooey, stretchy pull, not browning, which toughens the cheese and kills the texture.

4. 4 Finish and serve 2 min

   Pull the skillet straight to the table while it's still bubbling. Top with your roasted green chiles, fresh cilantro, and salsa, then tear into it with warm flour tortillas—this is communal eating at its best.

Ingredients · La despensa

• FOR THE SOAK:
• 1/2 pound dried chickpeas
• 1 teaspoon baking soda
• Kosher salt
• FOR THE BEANS:
• 1 medium onion, cut in half, peeled
• 1 stick celery, whole
• 8 baby carrots (1 small carrot)
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 2 oz garlic cloves, peeled
• 2 bay leaves
• 1 teaspoon baking soda
• PULLING IT ALL TOGETHER:
• 1 1/2 cups prepared tahini sauce, like the one on our website
• SERVE IT WITH:
• extra-virgin olive oil, for drizzling
• za'atar
• Ace Kickstart®
• pita bread

Method · Mise en place

1. 1 Soak chickpeas overnight with baking soda and salt 720 min

   Cover with 3 inches cold water; let stand at room temp.

2. 2 Drain and rinse soaked chickpeas thoroughly 3 min

   You're removing the starch and any debris that'll make your hummus grainy, so don't skip this — run them under cold water while you rub them between your palms until the water runs mostly clear.

3. 3 Add chickpeas, aromatics, and water to pot; bring to boil 15 min

   Include baking soda, salt, onion, celery, carrot, garlic, bay leaves, 6 cups water.

4. 4 Simmer covered until chickpeas fall apart, about 2 hours 120 min

   Check periodically; add water as needed to keep beans submerged.

5. 5 Discard aromatics and reserve 2 cups cooking liquid 3 min

   Remove onion, celery, and bay leaves.

6. 6 Drain chickpeas, carrot, and garlic; process until smooth 5 min

   Add 1 cup reserved cooking liquid to food processor.

7. 7 Fold in tahini sauce and adjust consistency 4 min

   Use remaining cooking liquid to thin; should hold shape when cooled.

Ingredients · La despensa

• 450 grams tahini paste
• 2 oz garlic cloves
• 1 1/2 cups lemon juice, freshly squeezed
• 1 teaspoon cumin seeds, lightly toasted in a pan, ground
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• water
• salt to taste

Method · Mise en place

1. 1 Toast and grind cumin seeds 3 min

   Light toast in dry pan until fragrant, then grind.

2. 2 Blend garlic, lemon juice, cumin, Chain Reaction 2 min

   Purée until smooth.

3. 3 Add tahini and pulse to combine 1 min

   Mixture will seize and turn pasty.

4. 4 Add water gradually and blend until smooth 4 min

   Add water a few tablespoons at a time, pulsing between, until thick and smooth.

5. 5 Season with salt to taste 1 min

   Start with a quarter teaspoon, blend it in, taste it, then adjust — tahini's rich and can hide salt, so you'll need more than you think to make those bright flavors pop.

Ingredients · La despensa

• FOR THE LABNEH:
• 2 quarts whole milk Greek yogurt
• 2 Tablespoons kosher salt

Method · Mise en place

1. 1 Mix salt into yogurt 3 min

   1 Tablespoon salt per quart of yogurt.

2. 2 Refrigerate salted yogurt for 24 hours 1440 min

   Salt needs time to integrate.

3. 3 Transfer to cheesecloth-lined colander 5 min

   Set colander in a bowl to catch whey.

4. 4 Drain in refrigerator 24-48 hours 1440 min

   Minimum 24 hours; up to 48 for thicker consistency.

Ingredients · La despensa

• FOR THE CUCUMBERS:
• 1 pound of cucumbers, ends trimmed, quartered lengthwise, seeded
• FOR THE YOGURT:
• 1 quart of Greek yogurt, strained in cheesecloth for 24 hours
• PULLING IT ALL TOGETHER
• 1 bunch of fresh dill
• 2 oz garlic cloves, mashed
• 1/4 cup EVOO
• 1/4 cup red wine vinegar

Method · Mise en place

1. 1 Strain Greek yogurt in cheesecloth 1440 min

   Must be done 24 hours ahead; refrigerate during straining.

2. 2 Wash, trim, quarter, and seed cucumbers 8 min

   Get your cucumbers prepped clean and split them lengthwise so you can scoop out those watery seeds — that's what separates good tzatziki from watery garbage.

3. 3 Cut cucumbers to desired texture 5 min

   Cut them into half-moons or small dice, depending on how chunky you like your sauce, then salt them heavily and let them sit for 10 minutes to weep out their moisture.

4. 4 Salt cucumbers and drain in colander 30 min

   Can drain up to 4 hours for best results; refrigerate.

5. 5 Mash garlic cloves 4 min

   Mash those garlic cloves into a fine paste using the side of your knife and a pinch of salt — you want it almost creamy, not chunky bits floating around.

6. 6 Chop fresh dill 3 min

   Rough-chop your dill right before you mix, keeping it loose and leafy so it holds onto its bright flavor instead of turning dark and bitter.

7. 7 Combine all ingredients and mix well 5 min

   Can refrigerate after mixing for deeper flavor development.

Ingredients · La despensa

• FOR THE CHICKPEAS:
• 226 grams dry chickpeas, soaked overnight 8+ hours
• PULLING IT ALL TOGETHER
• 55 grams of mixed herbs (cilantro, mint, Italian parsley), leaves only
• 55 grams of scallions, whites and tender parts only
• 2 oz garlic cloves
• 2 teaspoons ground cumin
• 1 Tablespoon Ace Kickstart®
• 1 Tablespoon Casa M Spice Co® Pecking Order®
• SERVE WITH
• tahini sauce (not the same as what you buy at the store)
• hummus
• tzatziki sauce
• pita

Method · Mise en place

1. 1 Soak chickpeas 8+ hours 480 min

   Passive soak, can be done a day ahead.

2. 2 Drain and rinse chickpeas well 3 min

   You're removing excess starch and any debris, so keep rinsing until the water runs clear — wet chickpeas pulse better and fry lighter.

3. 3 Preheat fryer to 375°F 10 min · 375°F

   Fryer heats while you prep the mixture.

4. 4 Process chickpeas, herbs, spices, scallions, garlic into paste 5 min

   Pulse until mixture holds together when squeezed.

5. 5 Pipe or form 24 falafel balls 8 min

   Optional: roll in sesame seeds.

6. 6 Fry falafel for 3 minutes to 195°F internal 3 min · 375°F

   Target internal temp shy of 200°F.

7. 7 Drain and serve with pita, hummus, tahini, tzatziki 2 min

   Pile them warm into a platter lined with paper towels to catch excess oil, then serve immediately while the outside's still crispy and the inside stays creamy.

Ingredients · La despensa

• FOR THE CHILE COLORADO SAUCE:
• 2.5 oz Red Hatch chile pods, rinsed, stemmed, seeded, torn into pieces
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 1 Tablespoon cumin seed, toasted lightly and crushed
• 1 Tablespoon Mexican oregano
• 1 7-oz can chipotles in adobo
• 1-1/2 teaspoons ancho chile, ground
• 1 large onion, diced
• 2 oz garlic cloves,
• 2 teaspoons Better Than Bouillon chicken
• 2 bay leaves
• 1 teaspoon salt
• 1 14-oz can roasted, diced tomatoes
• FOR THE FILLING:
• 3 cups chicken, cooked, shredded
• 8 oz Oxaxaca cheese, grated
• 8 oz pepper jack cheese, grated
• 1 small onion, medium dice
• 4 Hatch/Anaheim green chiles, roasted, sweated, stemmed/seeded, peeled, and diced (optional)
• PULLING IT ALL TOGETHER
• 12 flour tortillas, taco sized
• 8 oz Muenster cheese, grated

Method · Mise en place

1. 1 Gather chile pods, spices, onion, bouillon, bay leaves 5 min

   Get everything prepped and within arm's reach before heat hits the pan—you want to move fast once the chiles start cooking and the aromatics bloom.

2. 2 Boil red chiles, turn off, cover, steep 30 min 35 min

   Boil briefly then passive steep with lid on.

3. 3 Purée chiles, spices, onion, bouillon, bay leaves with liquid 6 min

   Add reserved liquid gradually until smooth sauce consistency.

4. 4 Heat sauce to boil, adjust salt, thin if needed 8 min

   You're looking for a silky, brick-red sauce that coats the back of a spoon; if it's too thick, thin it with stock or water a splash at a time, and taste as you go for salt since the chipotles bring heat and the bouillon brings salt.

5. 5 Preheat oven to 325°F 10 min · 325°F

   Low and slow is the move here—325°F lets the enchiladas warm through evenly without drying out the smoked chicken or browning the cheese too fast.

6. 6 Shred chicken, grate cheeses, dice onion, prep green chiles 12 min

   Keep your mise in separate piles so assembly moves like clockwork; cold smoked chicken shreds cleaner, and grating cheese fresh gives you better melt.

7. 7 Warm tortillas and hold in warmer 4 min

   Pliable tortillas are non-negotiable—they won't tear or crack when you roll, and they'll stay supple in the oven.

8. 8 Dip, fill, roll 12 tortillas into greased baking dish 15 min

   Dip each tortilla in sauce bowl, add filling, roll, place in dish.

9. 9 Top with remaining sauce and Muenster cheese 3 min

   Pour sauce on the bottom of the baking dish first, then nestle those rolled enchiladas seam-side down, and finish with a generous pour on top so every bite gets that chile colorado flavor.

10. 10 Bake at 325°F for 30 min 30 min · 325°F

    You'll know they're done when the edges are bubbling, the cheese is melted and starting to brown in spots, and a knife through the center comes out hot—don't rush this step.

11. 11 Turn off oven, let sit 30 min to cool 30 min

    Passive rest in cooling oven; gear still pinned.

Ingredients · La despensa

FOR THE CHIMICHANGAS:

• 3 cups refried beans
• 1-1/2 cups leftover smoked beef brisket, chopped
• 6 12" flour tortillas
• 6 toothpicks

Method · Mise en place

1. 1 Heat the fryer 5 min

   Get your oil to 375°F before you start wrapping — you want it ready to go the moment those chimichangas hit the basket. Cold oil makes them soggy.

2. 2 Mix the filling 2 min

   Combine your refried beans and chopped smoked brisket in a large bowl, stirring until everything's evenly distributed. This is your flavor foundation, so don't skip it.

3. 3 Warm the tortillas 2 min

   Heat your tortillas until they're soft and pliable — a skillet, griddle, or even direct flame works. A cold tortilla will crack and fight you when you fold it.

4. 4 Fill and fold the chimichangas 15 min

   Spread 3/4 cup filling into a rectangle in the center of each warm tortilla, then fold the bottom edge over it, tuck tight, fold in the sides, and roll to the top — secure with a toothpick. Work quickly while the tortilla is still warm, and don't overstuff or it'll burst open in the oil.

5. 5 Deep fry until crispy 5 min

   Fry for 4–5 minutes depending on how dark you like them — you're looking for deep golden-brown and a hard shell that'll shatter when you bite it. Don't crowd the fryer; work in batches if you need to.

6. 6 Cool and serve 3 min

   Drain them on a rack so they stay crispy and don't steam themselves soggy on a plate. Serve them warm while that shell's still got a snap to it.

Ingredients · La despensa

• FOR THE FLOUR-DREDGE:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 Tablespoon Casa M Spice Co® Good Shepherd®
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• FOR THE EGG-WASH:
• 1 large egg
• 1-1/2 cups buttermilk
• 1 Tablespoon Tabasco sauce
• 2 cloves garlic, minced
• FOR THE GRAVY:
• 1/4 cup tallow
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon Black Pepper, freshly ground (adjust to taste)
• Salt to taste

Method · Mise en place

1. 1 Season steaks and refrigerate 4+ hours 5 min

   Dust with Chain Reaction then Kickstart; wrap tightly.

2. 2 Mix flour-dredge in shallow dish 3 min

   Whisk everything together until you've got an even, lump-free mix — any clumps will create thick spots on your crust, so break them down with the back of your spoon.

3. 3 Mix egg-wash in shallow dish 2 min

   Beat the egg and buttermilk together until fully combined, then stir in the Tabasco; you want a thin, pourable consistency that clings to the meat without pooling.

4. 4 Heat frying oil to 375°F 10 min · 375°F

   Recipe uses tallow in electric deep fryer.

5. 5 Bread the steaks using chosen method 8 min

   Double-double or double-single route; handle gently to preserve seasoning.

6. 6 Fry steaks 5 minutes each side 10 min · 375°F

   You're looking for a deep golden-brown crust on each side — if it's browning too fast, dial back your heat a touch, and if it's pale and taking forever, your oil's not hot enough to set that crust.

7. 7 Rest steaks on cooling rack 10 minutes 10 min

   Drain gently; place over paper towels.

8. 8 Make roux with tallow and flour 4 min

   Stir continuously until fragrant and light blonde.

9. 9 Add milk and make gravy 8 min

   Stir continuously; season with black pepper then salt; avoid scorching.

10. 10 Serve ribeye with gravy 2 min

    Pour gravy over top or serve on side.

Ingredients · La despensa

• FOR THE ROUX:
• 2 Tablespoons coconut oil
• 1/4 cup all-purpose flour
• FOR THE BECHAMEL:
• 3 cups half-and-half
• PULLING IT ALL TOGETHER:
• 2 teaspoons Ace Kickstart®
• 4 oz Parmesan cheese, freshly grated
• 4 oz Gruyère cheese, freshly grated
• 4 jalapeño chiles, stemmed, seeded, diced
• chives for garnish

Method · Mise en place

1. 1 Dice jalapeños and grate cheeses 8 min

   Get your mise en place dialed in before you hit the heat—fresh jalapeño dice and freshly grated cheese (never pre-shredded) will make or break your queso's texture and flavor.

2. 2 Make blonde roux with oil and flour 5 min

   Stir constantly over medium-high heat until blonde.

3. 3 Whisk in half-and-half to make bechamel 3 min

   Add slowly while mixing to avoid lumps.

4. 4 Simmer bechamel until thickened 30 min

   Lower heat immediately; simmer until it coats a spoon.

5. 5 Stir in cheeses, jalapeños, and seasoning 3 min

   Remove from heat once melted and creamy.

6. 6 Garnish with chives and serve 1 min

   Ladle that queso into a warm bowl and hit it with a pinch of chives for color and a sharp onion note that cuts through the richness.

Ingredients · La despensa

FOR THE FRY MIX:

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 Tablespoons corn starch
• 2 Tablespoons Ace Kickstart
• 2 Tablespoons Casa M Spice Co Flavor (i.e. Cattle Drive, Free Range, Hooked, Good Shepherd, Jerked Chain, Pecking Order, Texas Twister, Whole Hog)

FOR THE EGG WASH:

• 4 eggs
• 1/2 cup buttermilk
• 1 teaspoon Casa M Spice Co Chain Reaction

Method · Mise en place

1. 1 Mix your fry coating 5 min

   Combine both flours, corn starch, Ace Kickstart, and your chosen Casa M Spice Co flavor in a mixing bowl, then transfer to a shallow dredge pan. Getting everything blended now means even seasoning on every piece.

2. 2 Prepare the egg wash 2 min

   Scramble eggs together with buttermilk and Chain Reaction in a medium bowl until fully combined. This is your binding agent — it helps the seasoned flour stick and creates that crispy crust.

3. 3 Heat your fryer 10 min

   Get your oil up to temperature while you prep the protein — you'll know it's ready when a pinch of flour sizzles on contact.

4. 4 Pat protein dry 2 min

   Start with a dry substrate before you touch anything to the egg wash. Moisture is the enemy of a proper crust; paper towels are your friend here.

5. 5 Dunk and dredge 3 min

   Submerge your protein in the egg wash, let the excess drip off, then coat it thoroughly in the fry mix and tap away the loose stuff. You want an even, light layer that'll fry up golden, not thick and heavy.

6. 6 Rest on the rack 45 min

   Set your coated pieces on a drying rack over a cookie sheet and let them sit 30–60 minutes at room temperature. This resting period lets the coating adhere and dry slightly, which gives you a crispier final product.

7. 7 Fry to temperature 12 min

   Drop your protein into the hot oil and fry until it hits your target internal temperature — chicken 165°F, pork 145°F, beef 130–135°F. The outside should be a deep golden brown.

8. 8 Drain and serve hot 2 min

   Pull everything out and let it drain on fresh paper towels or a rack for a minute. Eat it while it's still hot and the crust is at its crispiest — that's when you get the full payoff.

Ingredients · La despensa

For the smoked chicken

• 4 chicken breasts (bone-in or boneless)
• 1 teaspoon avocado oil
• Ace Kickstart®

Method · Mise en place

1. 1 Oil and season the chicken 5 min

   Toss your chicken breasts with about a teaspoon of avocado oil until all surfaces are lightly coated—oil helps the seasoning stick and keeps the meat from drying out. Lay them on a sheet, dust generously with Ace Kickstart® on one side, flip with tongs, and season the other side heavy so that rub punches through when the smoke hits it.

2. 2 Smoke low and slow 90 min

   Start your smoker at 160°F and hold it there for an hour to let the meat absorb smoke flavor without racing past juicy. Then crank it to 300°F and let it climb until your breasts hit 155°F internal temp—this two-step approach keeps them tender and seasoned all the way through.

3. 3 Rest and serve 5 min

   Pull the chicken off and let it sit for 5 minutes so the juices redistribute instead of running all over your plate. Slice and dig in—you'll see that seasoning crust is locked in and the meat stays moist.

Ingredients · La despensa

FOR THE ROUX:

• 3 Tablespoons Butter
• 3 Tablespoons all-purpose flour

PULLING IT ALL TOGETHER:

• 1/2 cup lager beer
• 1 cup half-and-half
• 1 Tablespoon Ace Kickstart
• 1/2 pound Cheddar, cut into small cubes
• 1/2 pound Colby/CoJack/PepperJack, cut into small cubes

Method · Mise en place

1. 1 Make the roux 5 min

   Melt butter over medium-high heat, then whisk in flour and cook until it smells nutty and fragrant—you're building a blonde roux here, so stop before it darkens.

2. 2 Build the sauce base 8 min

   Slowly whisk in the half-and-half to dissolve the roux smooth, then add the lager and let it bubble a bit to release some carbonation. This becomes your bechamel foundation.

3. 3 Season the sauce 2 min

   Stir in the Ace Kickstart seasoning and mix thoroughly until it's fully incorporated—no lumps, no dry pockets.

4. 4 Lower the heat 1 min

   Turn the burner down to medium so the sauce stays warm and ready to melt cheese without breaking or separating.

5. 5 Melt in the cheese 5 min

   Add the cheddar and Colby cubes in batches, stirring between additions until each handful melts completely—this gradual approach keeps the sauce smooth and emulsified.

6. 6 Finish and serve 1 min

   Pull it off the heat while it's hot and pour it over brats, burgers, chips, or whatever needs a proper cheese coat.

Ingredients · La despensa

• FOR THE PASTA:
• 1 pound rigatoni pasta
• water
• salt
• FOR THE ROUX:
• 1/4 cup coconut oil
• 1/2 cup all-purpose coconut flour
• FOR THE BECHAMEL:
• 4 cups half-and-half
• FOR THE MORNAY:
• 8 oz Parmesan cheese, freshly grated
• 8 oz Gruyère cheese, 1/4” cubes
• 1-1/2 Tablespoons Ace Kickstart®
• 6 jalapeño chiles, stemmed, seeded, diced

Method · Mise en place

1. 1 Boil salted water for pasta 8 min

   Water heats while you gather ingredients.

2. 2 Par-cook rigatoni to half doneness 6 min

   Drain and rinse immediately with cool water.

3. 3 Make blonde roux with oil and flour 5 min

   Stir constantly until aromatic; do not scorch.

4. 4 Whisk in half-and-half and simmer for 20 min 20 min

   Stir constantly until béchamel coats the back of a spoon.

5. 5 Add cheeses, Kickstart, and jalapeños to mornay 4 min

   Stir until smooth and creamy, then remove from heat.

6. 6 Grease cast iron baker and layer pasta 3 min

   You want the rigatoni standing upright in that greased cast iron, not laying flat — that lets the smoke and sauce work into every tube when it hits the heat.

7. 7 Pour mornay over pasta and tap to fill rigatoni 2 min

   Pour slow and steady, then tap the pan on the counter a few times to let that creamy mornay settle down into all those pasta tubes; you're looking for a slight jiggle on top, not a lake.

8. 8 Smoke at 160°F for 30 min 30 min · 160°F

   Uncovered.

9. 9 Smoke at 300°F for 90 min to 200°F internal 90 min · 300°F

   Uncovered; finish at 200°F internal temp.

10. 10 Cool at room temp for 15 min to set 15 min

    This rest firms up the cheese sauce just enough to hold together when it smokes — skip it and you'll get a separated, greasy mess halfway through the cook.

Ingredients · La despensa

• FOR THE ELOTE:
• 6 cups corn (fresh or frozen)
• 1 Tablespoon avocado oil
• 1 bunch cilantro, leaves only, chopped (save some to garnish)
• 1/3 cup red onion, diced finely
• 1 Anaheim chile, stemmed, seeded, diced
• 1 jalapeño chile, stemmed, seeded, diced
• 1 serrano chile, stemmed, roasted, seeded, diced (optional for heat)
• 3/4 cup mayonnaise
• 3/4cup sour cream
• 1/3 cup fresh lime juice
• 1-1/2 cups Cotija cheese, grated (save some to garnish)
• 10 oz grape tomatoes, sliced or diced (save some to garnish)
• 1-1/2 Tablespoon Casa M Spice Co® Ace Kickstart®

Method · Mise en place

1. 1 Prep all vegetables and cilantro 12 min

   Dice onion and chiles, chop cilantro, slice tomatoes, grate cheese.

2. 2 Heat oil in cast-iron skillet 2 min

   Medium-high heat to get skillet ready for charring.

3. 3 Char corn in skillet until desired level 8 min

   Pat down evenly, stir occasionally for even char.

4. 4 Remove from heat and cover skillet 5 min

   Corn steams briefly under lid while preparing dressing.

5. 5 Mix dressing with mayo, sour cream, onion, chiles, lime, and spice 4 min

   Can be made a day ahead and refrigerated.

6. 6 Combine corn with dressing and mix well 3 min

   You're looking for every kernel to get coated evenly in that creamy mixture—take your time and fold it together gently so the corn stays intact but picks up all the flavor and heat.

7. 7 Fold in cilantro, Cotija, and tomatoes 2 min

   Reserve some of each for garnish.

8. 8 Garnish and serve warm or chill overnight 2 min

   Flavors develop more if chilled overnight.

Ingredients · La despensa

• FOR THE BEANS:
• 1 pound black-eyed peas, soaked overnight
• 2 Tablespoons Better Than Bouillon Chicken (or vegetable)
• 8 cups of water
• FOR THE VEGETABLES:
• 1 cup red onion, diced
• 3 scallions, diced
• 1 cup plum tomatoes, diced
• 2 cups corn, fresh or frozen
• 2 poblano chiles, stemmed, seeded, diced
• 2 Anaheim chiles, stemmed, seeded, diced
• 1 jalapeño chile, stemmed, seeded, diced
• 1/2 cup cilantro, roughly chopped
• FOR THE DRESSING:
• 1/3 cup avocado oil
• 1/3 cup apple cider vinegar
• 1 teaspoon lime zest
• 1 medium lime, juiced
• 3 cloves garlic, minced
• 1 Tablespoon Casa M Spice Co® Ace Kickstart®

Method · Mise en place

1. 1 Soak black-eyed peas overnight 480 min

   Can substitute two cans drained and rinsed to skip this and the cook step.

2. 2 Boil water with bouillon 5 min · 212°F

   Get that broth boiling hard so the bouillon dissolves completely and seasons the water evenly—taste it and adjust if you need more depth.

3. 3 Simmer black-eyed peas until al dente 120 min · 180–200°F

   Stir every hour, test texture at second hour.

4. 4 Drain and cool the peas 15 min

   You want the peas cooled enough to handle but still warm, which helps them absorb the flavors of the vegetables you're about to mix in.

5. 5 Dice all vegetables and herbs 20 min

   Onion, tomatoes, corn, poblano, Anaheim, jalapeño, cilantro.

6. 6 Whisk dressing ingredients until smooth 5 min

   Oil, vinegar, lime zest, scallions, garlic, spice.

7. 7 Combine peas and vegetables in large bowl 3 min

   Fold everything together gently so the peas don't break down, then let it sit at least 30 minutes so the flavors marry—it'll taste even better the next day.

8. 8 Fold dressing into mixture gently 2 min

   Ready to serve or chill for later.

Ingredients · La despensa

FOR THE RIBEYE:

• 1 ribeye steak, thick-cut
• Casa M Spice Co® Ace Kickstart®

Method · Mise en place

1. 1 Season and chill the ribeye 1440 min

   Coat the steak generously with Ace Kickstart® and let it sit covered in the fridge up to 24 hours—the spice rub penetrates deep and the salt tenderizes the meat from the inside out.

2. 2 Heat the grill 10 min

   Get your grill screaming hot on direct heat—you need those grates to sear hard and fast, creating a blackened crust that locks in the juices.

3. 3 Grill to temperature 12 min

   Lay the ribeye on the hot grates and let it cook without moving—aim for your preferred doneness, flipping once halfway through. Don't crowd the grill or babysit it; high heat and patience build that charred exterior.

4. 4 Finish with a dust of spice 1 min

   Pull the steak off heat and hit it with a light second coating of Ace Kickstart® while it's still hot—the residual heat blooms the spices and adds another layer of blackened flavor.

5. 5 Plate and serve

   Get it on a plate while the crust is still crackling and the inside is hot. This is prime eating right here.

Ingredients · La despensa

FOR THE BRUNCH BURGER:

• 1 pound 80/20 ground beef
• 1 pound breakfast sausage
• 1-1/2 Tablespoon Casa M Spice Co® Ace Kickstart®
• 5 hamburger buns
• 5 eggs
• 10 slices Swiss cheese

Method · Mise en place

1. 1 Mix the meat blend 3 min

   Combine ground beef, breakfast sausage, and Ace Kickstart® in a bowl and work it together until the spice is evenly distributed. Don't overwork it — you want the meat to stay tender, not dense.

2. 2 Portion into balls 5 min

   Weigh out 3.2 oz portions and roll them into tight balls — you'll get 10 total. Uniform sizing means even cooking and consistent results on the griddle.

3. 3 Heat the griddle 5 min

   Get your griddle smoking hot — this is non-negotiable for that crispy, lacy crust. While it heats, gather your eggs, cheese, buns, and any egg rings you're using.

4. 4 Smash and release 1 min

   Press each meat ball hard onto the hot griddle with your smasher, then immediately use an offset spatula to release it so it doesn't stick. The smash creates maximum surface area for crust.

5. 5 Cook first side 4 min

   Let the patties sit undisturbed until the edges turn lacy and crispy — that's your signal they're ready to flip. Don't move them around; patience builds the crust.

6. 6 Flip and cheese 3 min

   Flip each patty and immediately top with two slices of Swiss — the residual heat will start melting it while the second side develops.

7. 7 Toast the buns 2 min

   While the second side cooks, lay your buns on the griddle face-down to toast them golden. A toasted bun stands up to the juices and won't fall apart.

8. 8 Stack and assemble 2 min

   Pull the toasted buns off first, then stack two cheesy patties on each bottom bun. Build your base while everything's still hot.

9. 9 Fry the eggs 3 min

   Gently fry each egg on the griddle until the whites crisp up around the edges and the bottom browns, then flip briefly to set the white while keeping that yolk runny. That runny yolk is your money.

10. 10 Top and serve 1 min

    Slide a fried egg on top of each burger stack, add the top bun, and dig in while it's hot. That combination of two patties, melted Swiss, and a runny egg is what breakfast is about.

Ingredients · La despensa

• FOR THE BEANS:
• 1 pound dried navy beans, soaked overnight
• 6 strips thick-cut bacon, cut into thin lardons
• 1 Tablespoon Morrell lard
• 2 medium red onions, diced
• 6 cloves garlic, finely minced
• 1 red bell pepper, diced
• 2 Anaheim/Hatch green chiles, stemmed, seeded, diced
• 1 cup roasted tomato puree
• 3 tablespoons yellow mustard
• 3 tablespoons tomato paste
• 3 tablespoons apple cider vinegar
• 1/3 cup molasses
• 1/3 cup dark brown sugar, packed
• 1-1/2 Tablespoons Better Than Bouillon Beef
• 1 Tablespoon Ace Kickstart®
• 3 cups water

Method · Mise en place

1. 1 Soak beans overnight in water 480 min

   Needs at least 4 inches of water coverage.

2. 2 Drain beans and dice all vegetables 15 min

   Onions, garlic, bell pepper, chiles all need dicing.

3. 3 Preheat oven to 300°F 15 min · 300°F

   Low and slow is the whole game here—300°F gives you gentle, even heat that coaxes the beans tender without blowing out their skins or scorching the bottom of the pot.

4. 4 Crisp bacon in lard until very crispy 8 min

   Use large thick-bottomed pot with lid.

5. 5 Sauté vegetables until soft and onions colored 10 min

   Onions should deglaze the pot bottom.

6. 6 Add beans and all remaining ingredients, mix well 5 min

   Turn off heat before adding.

7. 7 Bake covered at 300°F for first hour 60 min · 300°F

   Leave tiny gap in lid for steam.

8. 8 Stir and bake second hour, check water 60 min · 300°F

   Add water if needed.

9. 9 Stir and bake third hour, check water 60 min · 300°F

   Add water if needed.

10. 10 Stir and bake final 30 min until tender 30 min · 300°F

    Beans should hold shape but be tender.

Ingredients · La despensa

• FOR THE SWEET RELISH:
• 3 cups pickling cucumber, diced
• 1/2 cups green Hatch/Anaheim Chiles, stemmed, seeded, diced
• 3 red jalapeño chiles, stemmed, seeded, diced (optional)
• 1 serrano chile, stemmed, seeded, diced (optional)
• 1 cup onion, diced
• 2 cups apple cider vinegar, divided 1:1
• 1/2 cup granulated sugar
• 1 Tablespoon kosher salt
• 2 Tablespoons mustard seeds
• 1-1/2 teaspoon celery seeds
• 1 Tablespoon Ace Kickstart®
• 1 Tablespoon Casa M Spice Co® Jerked Chain®

Method · Mise en place

1. 1 Dice cucumbers, chiles, and onion 12 min

   Get your knife work clean and consistent — uniform dice means everything cooks at the same rate, no mushy cucumbers next to crunchy ones.

2. 2 Boil diced vegetables with half the vinegar 5 min

   Use large thick-bottomed non-reactive pot.

3. 3 Simmer vegetables, stirring every 5 minutes 30 min

   You're looking for the vegetables to soften and start releasing their juice, and the vinegar smell should mellow out a bit — that's when the flavors are starting to marry up.

4. 4 Mix remaining vinegar with sugar and spices 3 min

   Do this while vegetables simmer.

5. 5 Drain vegetables and discard liquid 2 min

   Critical step for proper acidity.

6. 6 Combine vegetables with vinegar-spice mix and boil 5 min

   Bring to boil then simmer 5 minutes.

7. 7 Pack hot relish into canning jars 8 min

   Fill jars, wipe rims, apply lids and rings.

8. 8 Process jars in boiling water bath 10 min · 212°F

   Time starts when pot reaches full boil.

9. 9 Cool jars on towel-lined counter 120 min

   Relish ready to eat but best after 24 hours refrigerated.

Ingredients · La despensa

• FOR THE CHICKEN SALAD:
• 2 large chicken breasts, cooked, diced (we blackened ours with Ace Kickstart®)
• 2 stalks celery, diced
• 1/2 cup onion, diced
• 1 green Hatch/Anaheim chile, stemmed (optionally seeded), diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 cup mayonnaise
• Casa M Spice Co® Ace Kickstart® to taste

Method · Mise en place

1. 1 Dice chicken, onion, chile, pecans, and celery 12 min

   Assumes chicken is already cooked; if blackening raw chicken, add a separate cook step.

2. 2 Combine all ingredients in mixing bowl and mix well 3 min

   Fold everything together until the mayo coats all the chicken and vegetables evenly—you're looking for a cohesive mixture with no dry spots, and taste as you go with that Ace Kickstart® so the heat and flavor build to your liking.

3. 3 Season to taste with Ace Kickstart and mix 2 min

   Recipe suggests about 2 teaspoons as a starting point.

4. 4 Refrigerate 24 hours for flavor to develop 1440 min

   Optional but recommended by recipe; can serve immediately if needed.

Ingredients · La despensa

• FOR THE RELISH:
• 1 medium onion, coarsely diced
• 2 dill pickles, coarsely diced
• 2 Hatch/Anaheim chiles, stemmed, optionally seeded, coarsely diced
• 1 Tablespoon Casa M Spice Co® Ace Kickstart®
• 1/4 cup yellow mustard
• 1/4 cup Dijon mustard
• 1/4 cup mustard seeds soaked in apple cider vinegar overnight (optional)

Method · Mise en place

1. 1 Dice onion, pickles, and chiles 8 min

   Keep your pieces uniform and on the larger side—you want texture in this relish, not mush, and bigger chunks won't break down into paste when you mix and let it sit overnight.

2. 2 Combine all ingredients in mixing bowl 3 min

   Fold everything together until the mustards and spices coat every piece evenly, then taste it—this is your chance to dial in more Ace Kickstart or vinegar before it mellows overnight.

3. 3 Refrigerate to develop flavor 1440 min

   Optional but recommended for best flavor.

Ingredients · La despensa

• For the Beans:
• 4 oz bacon, cut into lardons
• 10 cloves garlic, diced
• 4 Hatch/Anaheim chiles, roasted, sweated, stemmed, seeded, cut into strips, and diced
• 1 medium onion, diced
• 1 Tablespoon apple cider vinegar
• 12 cups of water
• 2 pounds dried pinto beans
• 1 Tablespoon Better Than Bouillon chicken
• 1 Tablespoon Better Than Bouillon roasted vegetable
• 2 Tablespoons Ace Kickstart®
• Bringing it All Together :
• 2 cups brisket burnt ends, chopped
• 4 small onions, peeled with root-end intact, quartered down to just above the root-end
• 2 14-oz cans fire-roasted, diced tomatoes, drained

Method · Mise en place

1. 1 Prep bacon, garlic, chiles, and onion 15 min

   Chiles should already be roasted and sweated per ingredient list.

2. 2 Fry bacon lardons until very crisp 8 min

   Use a large, thick-bottomed soup pot.

3. 3 Sauté garlic and onion until tender 5 min

   Render that bacon fat low and slow until the garlic and onion are soft and translucent — you're building your flavor base here, so don't rush it or brown the garlic.

4. 4 Deglaze with vinegar, then add water 3 min

   Clear the pan bottom with vinegar before adding water.

5. 5 Add beans, chiles, bouillons, Ace Kickstart and mix 3 min

   Dump everything in and stir it together so the dried beans are fully submerged and the spices hit every bean evenly — you should see the water turn a rich, rusty color from the chiles.

6. 6 Bring to boil, reduce to simmer, cover 150 min

   Cook 2.5 hours until beans are al dente; taste and adjust seasoning.

7. 7 Char quartered onions until falling apart 12 min

   Can use broiler, grill, or gas stove flame; keep root end intact.

8. 8 Add charred onions, burnt ends, and tomatoes 2 min

   Tomatoes should be drained.

9. 9 Simmer for 30-60 min to blend flavors 45 min

   Let this simmer uncovered so the beans soften and the flavors knit together; you're looking for beans that are creamy inside but still hold their shape, and the broth should taste balanced between the chile heat and savory depth.

Ingredients · La despensa

• For the Corn Pudding:
• 2 Tablespoons butter, unsalted
• 1 Tablespoon dried green chile flakes
• 4 large eggs
• 1-1/3 cup sour cream
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup agave syrup
• 1 teaspoon baking powder
• 2 Tablespoons Casa M Spice Co® Ace Kickstart®
• 3-1/2 cups sweet corn kernels, divided: 2 cups for creaming and 1-1/2 cups for whole kernel
• 3 cups grated cheese, divided: 2 cups for mixing and 1 cup for topping
• 2 cups grated Parmesan cheese, divided: 1 cup each for creaming and topping

Method · Mise en place

1. 1 Preheat oven to 375°F with skillet inside 15 min · 375°F

   Cast-iron skillet preheats on center rack while preparing batter.

2. 2 Gather and measure all ingredients 8 min

   Grate cheeses, measure cornmeal, flour, and corn kernels.

3. 3 Blend eggs, sour cream, cornmeal, flour, agave, baking powder, Ace Kickstart, 1 cup cheese, and 2 cups corn 3 min

   Process until smooth, about 30 seconds.

4. 4 Transfer to bowl and stir in 1 cup cheese and 1.5 cups corn kernels 2 min

   Fold the corn and cheese in gently so you don't deflate the batter — you're looking for an even distribution without overworking it.

5. 5 Remove hot skillet, brown butter, add chile flakes and pour batter 3 min

   Work quickly with hot skillet; swirl to brown butter before adding batter.

6. 6 Top with jalapeño and remaining cheese 1 min

   Scatter the jalapeño slices and remaining cheese across the top so they get some direct heat and char up alongside the pudding.

7. 7 Bake at 375°F for 45 minutes until set 45 min · 375°F

   Cook until edges browned and center reaches 165°F.

8. 8 Let stand for 10 minutes before serving 10 min

   This rest lets the residual heat set the center and lets those flavors meld together — you'll get a better bite when you scoop it.