Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [42]
Meanwhile, heat a medium-size heavy sauté pan over high heat. Add the tomatillos and cook, turning them frequently, for 10 minutes, or until they are pale green and blackened in spots. Add the tomatillos to the chile mixture in the pan, pressing on them with a spatula to break them apart and release their juices. Cook for 5 minutes to blend the flavors. Remove from the heat and let cool slightly.
Transfer the contents of the pan to a blender, and add 1½ cups water. Blend until the salsa is smooth. Season to taste with salt and pepper. Cool to room temperature, and then serve.
THREE CHILE SALSA
MAKES 2 CUPS
2 tablespoons vegetable oil
3 guajillo chiles, stemmed, seeded, and torn into pieces
4 cascabel chiles, stemmed, seeded, and torn into pieces
3 dried árbol chiles, stemmed, seeded, and torn into pieces
3 large garlic cloves
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
What’s better than one chile? Three! Mexican food owes much of its flair to the chile, which has been around since about 7500 B.C. Chiles add heat and depth to almost everything I make at home. (As an added bonus, some scientists believe the chile has miraculous disease-fighting powers, with the ability to promote weight loss and to prevent everything from heart disease to cancer.) Here you have the cascabel chile, which adds a slightly nutty flavor, the árbol chile, which brings heat, and my favorite, the sweet and smoky guajillo, to create a salsa that is in perfect harmony.
Heat the oil in a large heavy pan over medium-high heat. Add all three kinds of chiles and sauté for 3 minutes, or until fragrant. Transfer the chiles to a medium bowl and add water to cover. Let stand for 30 minutes, or until the chiles are soft.
Drain the chiles (discard the soaking liquid) and transfer them to a blender. Add the garlic, cilantro, and ½ cup water, and blend until the salsa is smooth. Season to taste with salt and pepper. Cool to room temperature, and serve.
CHILES TOREADOS
FRIED CHILES WITH LIME-SOY SAUCE
MAKES 4 CUPS
Vegetable oil, for frying
2 pounds güero chiles
½ cup fresh lime juice
½ cup soy sauce
2 tablespoons Asian oyster sauce
Every family has a recipe that is a well-kept secret. This one, created by my aunt Marcela, is ours. It took some major coaxing to convince her to let me in on the details. Chile-lovers, this is for you! Yellow chiles are left whole and are meant to be eaten in between bites of tacos or any grilled dish. If you want to get adventurous, try dipping sushi in the spicy lime-soy sauce.
Pour enough vegetable oil into a medium-size heavy saucepan to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the chiles in the hot oil until golden, about 4 minutes. Transfer them to paper towels to drain.
Mix the lime juice, soy sauce, and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill for 3 hours or until very cold. (The chiles will keep in the refrigerator for up to 1 week.)
CILANTRO PESTO
MAKES 1½ CUPS
2 cups (packed) cilantro leaves
¾ cup (packed) añejo or feta cheese
½ cup roasted salted sunflower seeds
2 tablespoons fresh lime juice
½ jalapeño chile, stemmed and seeded
¾ cup olive oil
Salt and freshly ground black pepper
Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.
Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.
MANGO, SERRANO, AND AVOCADO SALSA
SERVES 3 CUPS
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