• .5 lbs ground pork loin
  • .5 diced white onion
  • 6 oz cream cheese
  • 2 TBS kosher salt
  • 8 C. canola oil
  • 2 cups fine corn masa
  • 1.5 cups room temperature water

Sear the pork and onions with 5 TB of canola oil add 1TB of salt until golden brown, put aside to cool down.

Mix the corn masa flour with the 2 cups of water, and 1 tb of salt…. mix with your hand until it makes a soft shiny dough.

Use a tortilla press… split the dough in 4 equal sized balls, place the dough one at a time and press, add pork filling and shape with a fork

Aji Latin American Cuisine proudly serves cuisine that features the rich flavors of the colorful cultures of Latin America, with a fresh ceviche menu, an extensive list of exotic cocktails and an excellent selection of South American wines. A true culinary exploration. Serving Brunch, Lunch, Happy Hour and Dinner. Seasonal patio seating also available.

About Chef Martinez

Jaime Martinez has worked in some of Boulder’s most well known kitchens for 17 years. Starting as a dishwasher at Zolo Grill, Jaime worked at The Blue Plate, The Oasis, Q’s, and others before coming to work for Three Leaf Concepts at The Boulder Dushanbe Teahouse. Jaime worked his way up the line at The Teahouse for seven years, holding the position of Sous Chef for three. After a brief time at L’Atelier, Jaime was offered the Sous Chef position at Aji Latin American Restaurant and was named Executive Chef a year later.  Jaime is also the Executive Chef of Aji’s sister restaurant, Leaf Vegetarian Restaurant.

Raised by his grandmother in Medina, Zacatecas, Mexico, Jaime came to the US to live with his father at age 11. Jaime remembers eating hot tortillas fresh from the press in his grandmother’s kitchen and now uses the same tortilla press that his grandmother used 30 years ago, as well as many of the same ingredients and spices she used in her cooking. When he’s not working, Jaime spends time cooking for his three beautiful daughters.

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