Mogo mogo: fried sweet plantain balls filled with estofado de boda (chef Miguel Ángel Jiménez, Dansantes)

Simmer cubes of beef; add pineapple chunks and sweet plantain slices, chopped white onion, whole garlic cloves, a few sprigs of thyme, a teaspoon of peppercorns, salt and sugar, and a peeled, chopped apple.

For the adobo, heat fresh rendered pork lard in a hot skillet and fry chopped white onion, garlic, and ancho and guajillo chilies.

Add cumin, black pepper, cloves, Mexican cinnamon, a few sprigs of thyme, dried avocado leaves and halved tomatoes; cook down, adding a bit of the beef simmering liquid.

Blend, then pour through a strainer into the braised beef to remove stray chili seeds.

Simmer all day until the liquid is completely reduced and the mixture is thick.

Cook a couple of plantains in hot water about 10 minutes until soft; mash while hot into a smooth paste.

Roll the plantain into a ball, press it out in a tortilla press, add some of the stew, and roll back into a ball.

Fry until golden and crispy.

Plate on shredded lettuce, top with a little tomato sauce, crumbly fresh cheese and a little Mexican crema.