Heat 1 tablespoon of the oil in a very large (12-inch) skillet over medium-high. Sprinkle the meat all over with salt. When the oil is very hot, add the meat in an uncrowded single layer and cook, stirring and turning regularly, until browned but still rare inside, 3 to 4 minutes. With a slotted spoon, scoop the meat onto a plate, leaving behind as much oil as possible.

Pour the rest of the oil into the skillet. When hot, oil-toast the chiles 1 or 2 pieces at a time, until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of oil from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot tap water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes. While the chiles are rehydrating, set a grill pan over medium-high heat (or fire up a charcoal or gas grill) and lay the unoiled onion rounds uncrowded in a single layer. Grill for about 5 minutes per side, until the onions are soft and there are dark grill marks. Cut into 1/2-inch pieces, set aside.

Measure the garlic, oregano, black pepper, cumin, and cloves into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl.

Set the chile-frying skillet over medium heat. When quite hot, add the chile puree and stir until reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should be quite brothy in texture, not watery, but just one stage thicker. Season with salt (usually about 1 teaspoon), the vinegar and sugar (usually about 1 tablespoon)-it should be a little sweet-sour with a hint of saltiness.

For the Enchilado

Add all dry ingredients to stainless steel bowl. Mix by hand and set aside.

In medium saucepan, add oil and let it reach 350 degrees F. Add dry mixture, continuously stirring so paste fries evenly but does not burn. Add a touch of salt; add water. Set to 210 degrees F, occasionally stirring, for 10 minutes, until chiles reconstitute and turn into paste. Let completely cool before using.

For the Salsa for Queso

Muddle ingredients in a lava rock molcajete or coarsely blend, adding salt if needed. Bring sauce up to a boil, then let simmer for 10 minutes. Set aside to cool.

For the Masa Enchilada

Work masa with hands, adding chile paste (enchilado) until it’s evenly incorporated into masa.

For the Queso Salsero

Hand mix all ingredients in a stainless steel bowl. Set aside for stuffing.

For the Enchiladas Potosinas

Hand press masa ball (the ball should be about 15 g) into a thin, flattened, circular tortilla on a plastic bag liner. Cook tortilla on a hot flat top. Only cook tortilla on one side. Tortilla should be raw on other side (making it adhesive). Remove tortilla from heat and place about a teaspoon of queso salsero mixture in center. Fold tortilla in half, enclosing the stuffing and pinching the seams. Place back on flattop to dry the masa on both sides and bind the ingredients. Let cool. To finish, lightly pan fry or sear on flat top until both sides are crisp. Note: do not deep fry!

For the Salsa Cruda

Place all ingredients in blender and puree until silky smooth. Add more salt if needed.

For the Ensalada Fresca

Mix first four ingredients. Drizzle oil, lime juice, and salt to taste. Dress with salsa cruda.

For the Guacamole

Place garlic and peppers in blender and puree, or muddle with a molcajete. Mash avocados using a large masher in a large stainless bowl.

Add the garlic/chile mixture to the smashed avocado, slowly folding it in. Do not over-mash the avocados. Add garlic/chile mixture in stages, to make sure the guacamole is not too garlicky or spicy. Add lime zest and more lime juice. Salt if needed.

Prepare a pot with water and bring it to boil. Chop chocolate and butter into small pieces and place in a bowl. In another bowl, mix the sugar and cornstarch, then whisk in the egg whites and yolks.

Once the water is boiling, put the chocolate and butter in a bain-marie to melt it. Once melted, add the egg/sugar mixture little by little, whisking constantly until it reaches a temperature of 165 degrees F.

Remove and let cool until mixture has a temperature of 38 degrees F. Soak tamale leaves in water in a bowl for at least 10 minutes. Tear a strip from the leave to use as a tie. Have a spoon or a scale to measure the tamale mixture to 4 oz per tamale. Place in middle of tamale leaf. Fold tamale leaf over mixture and press slightly to flatten – but not too much. Fold over other side of leaf and use torn-off strip to tie narrower end of leaf closed.

Preheat the oven to 400 degrees F. Cook for 15 minutes until they have the texture of a tamale.

Serve with vanilla ice cream.

For the Shrimp

Place 8 cups water in large pot. Add coarse salt, bay leaves, garlic, and lemon halves. Bring to boil over high heat, and boil for 5 minutes. Meanwhile, peel and devein your shrimp.

Place shrimp in a shallow pan. Pour boiling water over the shrimp. Watch the shrimp, just until they turn pink, about 6 minutes. Add a few ice cubes to chill. Once the shrimp is chilled, remove from the water and store until ready to serve.

Serve in a shooter with tomato aguachile. Garnish with fennel fronds.

For the tomato aguachile

In a blender, place the chiles, juices, tomatoes, ginger, miso and honey.

Blend over high to combine.

While blending, drizzle in the oil to make an emulsified vinaigrette.

Strain the tomato aguachile and place in a squeeze bottle and chill.

When ready to serve, place about 2 tbsp in a shot glass with shrimp.