Bricia Lopez's Vegan Aciento | Genius Recipes

Bricia Lopez trades pork for garlic and a whole lot of nuts & seeds in her Genius vegan twist on aciento. Plus, Kristen (with a little help from Bricia) makes memelas to pair with the Oaxacan savory spread. GET THE RECIPE ►►https://f52.co/3aLywH5

To make the aciento:
20 cloves garlic (generous 2 ounces/60 grams), peeled
1 1/2 cups (310 grams) nonhydrogenated vegetable shortening
1 cup (130 grams) pumpkin seeds
1 cup (140 grams) sunflower seeds
1/4 cup (36 grams) peanuts (preferably raw), skin removed, if any
1 1/2 teaspoons sea salt

To make the memelas:
2 cups masa harina corn flour (Bricia Lopez recommends Bob’s Red Mill)
1/2 teaspoon sea salt
1 1/2 to 2 cups hot water
1/4 cup (80 g) aciento
10 ounces (280 g) crumbled cashew cheese
Watercress or purslane (tossed in a bit of olive oil and citrus vinegar, if you like)

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Видео Bricia Lopez's Vegan Aciento | Genius Recipes канала Food52