El Restaurante Mexicano
Winter 2002
|
STREET FOODS OF MEXICO Tacos of Calabacitas Makes 24 tacos The sauce | |||
| 2 | T. vegetable oil | ||
| 1/2 | c. white onion, diced | ||
| 6 | cloves garlic, peeled | ||
| 2 | t. toasted dried Mexican oregano | ||
| 1 | ancho chile, dry-toasted in a heavy skillet until barely charred, stems and seeds removed, crumbled; or 1 T. toasted ancho chile powder | ||
| 1 | guajillo or New Mexican red chile, dry-toasted until barely charred, stems and seeds removed, crumbled or; 1 T. toasted New Mexican chile powder | ||
| 8 | plum tomatoes, stem core removed, roasted on a grill or under a broiler until slightly blackened | ||
| 1 | t. toasted ground cumin seed | ||
| 1/2 to 3/4 | c. water | ||
| Salt to taste | |||
|
|
|
|
Reprinted from "Tacos: The Santa Fe School of Cooking Series" by Susan Curtis, Daniel Hoyer and R. Allen Smith. Reprinted with permission from Gibbs Smith, Publisher.
|
Preheat a heavy skillet or pan to medium heat. Add oil. Add onion and garlic cloves; gently sauté until onions are translucent and garlic is beginning to brown. Increase heat to high and add oregano, chiles, tomatoes and cumin; fry for 1 minute. Add 1/2 c. water; reduce heat to simmer. Cook for 15 minutes. Place in blender, adding more water if needed. Puree to smooth consistency. Return mixture to pan. Simmer for 30 minutes, adding liquid as needed to prevent burning. Finished sauce should be as thick as good spaghetti sauce. Adjust salt to taste.
| |||
| Taco Filling | |||
| 1 | t. salt | ||
| 2 | zucchini squash, diced 3/8 to 1/2-inch square, (about 1-1/2 c.) | ||
| 5 | cloves garlic, peeled and thinly sliced | ||
| 1 | t. chopped fresh marjoram or toasted dried Mexican oregano | ||
| 1/2 | c. New Mexican green, Anaheim or poblano chile, flame roasted on a grill or under a broiler and peeled; or use chopped frozen New Mexican green chiles | ||
| 1/2 | c. water | ||
| Pepper to taste | |||
| 1 | c. roasted corn kernels or frozen corn | ||
|
|
|
|
|
Photo by Lois Ellen Frank
| Tacos | |||
| 24 to 28 | fresh corn tortillas | ||
| 8 | oz. asadero or Monterey Jack cheese, grated | ||
|
Preheat heavy sauté pan or skillet to medium hot (325 to 345 degrees F). Add oil or butter. Add squash and salt. Cook for 1 minute stirring often. Add garlic and marjoram and cook for 2 minutes. Add chiles, corn, water and pepper. Continue cooking, stirring constantly, until rest of the liquid has evaporated. Set aside. When all ingredients are prepared, preheat a comal, griddle or large skillet to medium hot. Brush the griddle with a light coating of vegetable oil, dip a tortilla in the tomato sauce and place the tortilla on the comal. Place some calabacitas and 1/3 oz. of the cheese on the tortilla; fold in half. Cook on one side for about 1 minute, turn over, and cook for 1 minute more. Repeat with remaining tacos. Serve immediately or reheat in a 350 degree F oven. The leftover sauce may be poured over the tacos for garnish.
|
|||
