Top Chef ™
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Masa Huarache with Al Pastor
Blue Corn Masa Huarache with Al Pastor, Salsa Diabla and Pickled Pineapple.
Oscar took the sixth course, using Scotch bonnet and a building marinade of Mexican chilies for his al pastor pork. He made a blue corn masa huarache as the base, topped with al pastor pork seasoned with salsa diabla, a salsa criolla, and pickled pineapple for brightness and acidity to cut through the heat. Oscar described the seasoning process: these Mexican chilies are gonna build the marinade for my pork.
The layering of multiple chili types across the dish produced a complex, building heat profile that the judges praised as the characteristic of a skilled chili cook.
{Judge}: Oscar's dish. I love all the different textures and flavors that are going on. I think he did a really nice job of layering the different chilies and the heat. There's so much great stuff in here. Layered and complex. Punch was here.
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