Garnish Gorditas de Chicharróne with crumbled cotija cheese, Mexican crema, shredded lettuce and/or chopped cilantro.

To pour the liquid jelly easily into the pastry, use a small funnel or make one from a small piece of greaseproof paper.

To make corn husks pliable, submerge in boiling water for 40-60 minutes before forming the tamales. Gently pat dry with paper towels before using.

After straining the mushroom sauce, use the contents of the sieve to make a delicious mushroom soup. Blend the remaining, thicker mushroom liquid 1 min/70°C/speed 6 . Add 3 g salt and blend 10 sec/speed 4 . Garnish with leftover parsley oil, and serve with sourdough bread, for example.