Posts tagged Garlic Cloves
Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Aug 14th
Fresh huazontle with dried pasilla chiles
© Daniel Wheeler, 2010
This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli.
Ingredients For the dough:
3 cups plus 2 tablespoons flour1 teaspoon salt2 ½ sticks cold butter, cut into ½ inch chunks2/3 cup ice water
Mix the flour and salt. Add the butter and cut it in with a pastry blender, or pulse in a food processor, until the butter is the size of small peas.
Add the ice water and mix just until a dough forms. Do not overmix.
Divide the dough into 2 balls, flatten into discs, and wrap each in plastic wrap. Refrigerate for 1-2 hours.
For the tart:
3 cups huazontle bud clusters (the tops, with stems and leaves removed)4 ounces pasilla chiles, seeds removed, soaked in hot water until soft2 garlic cloves, chopped¼ cup mild olive oil½ cup chopped onionsalt and pepper to taste6 ounces sliced queso fresco, or use fresh mozzarella (not regular)1 egg yolk, lightly beaten
Cook the huazontles in boiling water until tender. Drain and set aside.
In a blender, puree the chiles with the garlic and just enough of the chile soaking water to move the blades. The puree should be thick.
In a large skillet, heat the oil, add the onion and sauté until soft. Add the chile puree and continue cooking over low heat for 10 minutes, stirring frequently. Add the cooked huazontles and salt and pepper to taste. Cook for another 5 minutes. Remove from heat and allow to cool.
Roll out one of the dough discs on a floured surface and place it in a 9 inch pie pan.
Fill with ½ of the huazontle mixture. Place the sliced cheese on it, and add the remaining huazontle mixture. Roll out the second dough disc and cover the tart, pressing the edges together.
Brush the surface of the dough with the egg yolk and prick it in a few places with a fork.
Let the tart rest in the refrigerator for 1 hour. Bake at 350°F for 20-30 minutes or until golden brown. Serve hot. Makes 6 main dish size wedges.
Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?
Yucatecan lime soup: Sopa de lima
Aug 11th
This specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties of limes can be used in making this soup.
Ingredients
For the broth:
1 whole chicken, cut up, or 2 whole chicken breasts10 cups water2 sprigs of fresh oregano or 1/2 teaspoon dried3 large garlic cloves, peeled and halved1 medium white onion, quartered4 whole allspicesalt to taste
For the soup:
2 tablespoons corn oil1 medium white onion, peeled and chopped2 large cloves garlic, roasted, then peeled and pureed2 roma tomatoes, peeled, seeded and chopped2 serrano chiles, seeded and chopped, or 1 green bell pepper, chopped, for a milder taste6 limes, sliced6 corn tortillas, cut into Frito-size strips, fried and drained on paper towels
Make the broth by placing the chicken in a large stockpot or saucepan with the water, oregano, garlic, onion, allspice and salt to taste. Bring to a boil, skim, and simmer, covered, 45 minutes. Cool, strain and set aside. Shred the chicken meat and set aside.
In a medium-size saucepan, heat the oil and add the onion, roasted garlic, tomatoes and chiles or bell pepper and saute over medium heat until the vegetables are soft.
Add the strained broth and half the lime slices and simmer for 10 minutes.
Add the rest of the lime slices and the shredded chicken.
Serve immediately, accompanied by fried tortilla strips, to be added by each diner.
Serves 6.
Link to source articles
The Mexican lime: a double duty fruit
The lighter side of Mexican cooking
Winter sunshine: Mexican ways with citrus
