Vegetarian with Chilacayote Squash or Potato
- 2 Dried guajillo chilies
- 2 Dried ancho chilies
- 1/2 Cup sesame seeds - toasted brown
- Piece of toasted day old bread
- Handful of dried, toasted tortilla strips
- Few pieces of broken cinnamon stick - Mexican
- 5 Whole cloves
- Couple of pinches of cumin seed
- 3-4 Roasted, somewhat blackened tomatoes
- 3-4 Roasted, somewhat blackened garlic cloves
- Cooked meat with stock (vegetarian- chilacayote squash and water)
- Olive oil
- Salt
1) Roast chilies on a comal, frying pan or stainless steel cookware until blistered (but not burned), remove the stems and seeds and place in a little boiling water for 3 or 4 minutes.
2) Blend chilies with tortilla strips, bread, spices, tomatoes and garlic.
3) Add toasted sesame seeds, holding some for garnish and continue blending, adding a little meat stock if too thick.
4) Heat a little olive oil in a saucepan and add the blended sauce with salt to taste.
5) Simmer on medium heat for 10-15 minutes, stirring to prevent splashing. Add more stock (or water) if too thick.
6) Add cooked meat and more meat stock. (For vegetarian add squash and water) Simmer for another 15-20 minutes. (With the meat, one may add nopalitos, chopped squash or potatoes. When the vegetables are cooked, the dish is done).
7) To serve - garnish with the remaining sesame seeds.
Estela Salas Silva - Mexican Home Cooking School
mexicanhomecooking@yahoo.com
mexicanhomecooking.com
Mexican Home Cooking, Apdo. 64, Tlaxcala, Tlaxcala
C.P. 90000, Mexico
Tel: (415) 462-0806
