What You Need to Know
The preparation involves sequential lipid-soluble flavor extraction (toasting chiles/seed), starch gelatinization (thickening with tortillas/plantains), and protein-polyphenol binding (chocolate integration). Key reactions include the alkaline hydrolysis of capsaicin (moderating heat) and the formation of melanoidins from reducing sugars in plantains.
Requires precise toast levels for chiles (2-3 min at 180°C to avoid bitterness) and controlled chocolate incorporation (below 60°C to prevent fat separation). Traditional stone grinding (metate) creates superior particle size distribution versus blenders.
Key Parameters
Temperature
°C - °C
Time
4-6 hours
2 hours (modern pressure-cooked versions) - 12 hours (ceramic pot simmering)
Equipment
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Maillard Reaction