Chilled sopa de lima with a miniature panucho topped with chicken dzik

Shred the achiote chicken.

Take a ball of dough, pat it in the hands, cup the other hand around the side to pinch up an edge, then pat it flat to remove the edge.

Cook the tortilla until it puffs; slit a hole in the side and spread strained black bean paste into the hollow with the fingers.

Fry the filled tortillas just to lightly re-crisp them, without turning.

Variation: the traditional panucho is topped with lettuce, shredded achiote chicken, one or two slices of tomato and pickled red onions.

Make a chicken stock with onion, carrot and extra thyme; clarify it by simmering very slowly with egg whites beaten in, let the particles sink as it cools, separate the clear consomme and chill it.

For the dzik, combine shredded achiote chicken (traditionally venison) with julienned radish, chopped tomato, chives, chopped red onion, shredded cabbage, finely chopped cilantro and habanero; season with a pinch of salt and a little lima juice just before serving and toss.

Pinch about a tablespoon of dzik into a mound in the middle of each panucho.

Strain lima juice into the consomme just before serving and stir.

Set one lima section in the centre of each bowl, ladle the chilled soup around it, float a panucho on top and finish with a wedge of lima.