Toast the chipotle in a small skillet over medium heat, then soak it in warm water for about 20 minutes, until soft.

 

Preheat the oven to 375 degrees. In the meantime, prepare the corn mixture: In a medium skillet, melt 1 tablespoon of the butter. Add the garlic and corn and blister the kernels until they begin to “pop”; stir occasionally, but not too often, or the kernels won’t caramelize, they’ll sweat. Then sauté for about 3 minutes. Remove the skillet from the heat.

 

Drain the soaked chile. Remove the stem and seeds, and finely chop.

In a medium bowl, combine the cornmeal, flour, baking soda, and salt. In a blender, combine the eggs, shortening, and buttermilk and blend until smooth. Fold the wet ingredients into the dry. Stir in the corn and chipotle, then fold in the cheese, stirring just to incorporate, do not overmix.

 

Melt the remaining 1 tablespoon butter in an ovenproof 9-inch skillet over medium heat. Pour in the batter and leave over the heat for another minute. Place the skillet in the oven and bake for 25 minutes, or until the center of the bread springs back when touched.

 

Mix vinegar, tequila, onion, garlic, limes, cumin, coriander and oregano in a medium-size container. Add the short ribs, cover and marinate overnight.

 

Remove short ribs from marinade. Strain marinade, reserving liquid and solids separately. Discard limes and oregano sprigs.

 

Pat short ribs dry and season well with salt and pepper. Add oil to a large skillet or dutch oven and place over high heat. When the pan is hot, add the short ribs and brown well on all sides. Remove from pan and set aside. Add reserved marinade solids and cook until soft and beginning to brown.

 

Adjust heat as necessary. Add tomatoes and cook another 2 minutes, or until most of the liquid has evaporated from the pan. Deglaze with reserved marinade liquid and allow to reduce by about half. Add the short ribs back into the pan and pour in the stock. The liquid should come about three-quarters of the way up the ribs. Bring the liquid back to a boil, turn heat to simmer and cover.

 

Cook until meat is tender, about 1 ½ hours. Remove cooked short ribs from pan and set aside. Strain braising liquid, discarding all solids. Place braising liquid in a small skillet and return to the stove over medium-low heat. Simmer until it has reduced by about half. Meanwhile, shred the beef. Once the sauce has reduced, stir in the beef.

 

Place a spoonful of shredded beef with sauce atop a warm slice of corn bread and serve.

In a food processor, process the corn kernels until you have achieved and coarse puree. Add the sugar, cornmeal, and salt and mix well.

 

In a large nonstick skillet, heat just enough canola oil to cover the bottom over medium heat. Working in batches, drop heaping tablespoonfuls of the cachapa batter in the skillet and cook for about 1 minute on each side, until golden.

 

Combine olive oil, lime juice, parsley, cilantro, red onion, garlic, chives, thyme, jalapeno, salt and pepper together in a blender and puree. Place sauce into a bowl and set aside.

 

Break up the chorizo in a skillet and cook over medium heat. When cool, crumble more finely.

Preheat oven to 300 degrees.

 

Combine the chorizo and cheese in a small heatproof saucepan or baking dish. Heat in the oven until the cheese has melted. Remove from the oven, pat with a paper towel to soak up the excess oil, and stir well.

 

Spread a generous tablespoon of the chorizo mixture over each corn cake and top with a dollop of sauce.

 

Sift the flour, baking powder, and salt into the bowl of an electric mixer. Add the butter. Using the paddle attachment, with the mixer at its lowest speed, incorporate the butter until the mixture resembles coarse crumbs, about 1 minute.

 

Switch to the dough hook and, still on low speed, drizzle in the water until the dough comes together, then knead on medium speed for about 1 minute. Wrap the dough in plastic wrap and chill for 1 hour.

 

Dust your work surface generously with flour. Pull of pieces of dough and roll into balls 1 ½ inches in diameter. Roll each one out to a thickness of 1/6 inch and a diameter of 4-5 inches. Stack between pieces of parchment paper.

 

Place a large nonstick skillet over medium-high heat and add just enough oil to lightly coat the bottom of the pan. Cook the roti, one or two at a time, depending on skillet size, for 45-60 seconds on each side, until the dough bubbles and blisters. Repeat with remaining dough.

Mix all ingredients together and set aside.

 

Prepare grill to medium-high heat. Remove chicken from marinade and place over flame to sear. Move away from flame to continue cooking each piece throughout.

Slice chicken into 1/4 inch thick slices and place in the center of roti. Top with a spoonful of salsa.