Masa cakes: these are little corn cakes which you can shape in the palm of your hand into small flat rounds. (each mix is a bit different so follow directions on the package or as below)

1 cup masa harina (ground corn flour / prepared tortilla flour)
1 tsp salt
1 tsp sugar
½ cup water (check recipe on package for basic sopes / corn cakes)

blend together until it forms a thick ball, with the consistency of pie crust. Separate into 8 smaller rounds, press into the palm of your hand into a thick little cake.

In a hot non-stick pan with oil, fry cakes on both sides and set aside.

Crisp pork with orange pieces and raisins
2 cups cooked Pork ( rotisserie chicken works well), cut into small pieces.
¼ cup raisins
1 tablespoon chopped garlic
½ cup thin sliced onions
1 jalapeno sliced into thin strips (leave seeds in for a bite)
2 tablespoons chopped cilantro
¼ cup orange cut into small pieces

place cooked pork, onions, garlic and jalapeno into a hot pan with oil, when pork begins to crisp, add raisins, mix thoroughly, turn off heat and cilantro and orange pieces. Adjust with salt and pepper.

Sauce:
1 cup balsamic vinegar
¼ cup sugar
2 tablespoons spiced chocolate (Mexican hot chocolate mix)

bring vinegar and sugar to a gentle boil in a small pot, add chocolate mix, adjust flavor with salt, sugar or more chocolate depending on strength of your balsamic vinegar

Plating: onto each corn cake, pile the cooked pork mixture, drizzle sauce over, then top with chopped orange pieces, cilantro or sliced onion. Crumbled cheese is a nice finish.

-Biju, Executive Chef, www.swimclub32.com