Cinco De Mayo

Submitted by Jaun on 05/02/2004 at 22:42. ( )


1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

Preheat broiler.

If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Purée all ingredients in a blender. Cooks' note:

Salsa can be made 1 day ahead and chilled, covered.

Makes about 3 cups.

Uno Mass Tomatillo salsa
2 Anaheim chile peppers, roasted, peeled, chopped
12 tomatillos (1 lb.)
2 fresh Serrano chiles, cut in half
½ cup coarsely chopped onion
1 garlic clove, minced
¼ cup cilantro, chopped
1 tsp. Olive oil
1 tsp. Lime juice
¼ tsp. Salt

Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until diced (do not puree). Pour into a serving bowl. Stir in oil, lime juice, and salt until well blended. Cover and chill at least one hour.

Dos mass Tomatillo salsa

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
1/2 pound husked, cored and chopped tomatillos
1/2 chopped green bell pepper
2 thinly sliced green onions
2 tablespoons fresh lime juice
2 tablespoons water
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (14.5 ounce) package tortilla chips

A In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.

B In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla

Tres! More skilled.
tomatillo and pepper-ring escabeche with garlic
makes about 6 cups
This is a great side dish to serve with sandwiches in place of slaw or fries. It also goes well with sausages and roasted fowl. As with all escabeches, be sure to serve it well chilled.

1 red bell pepper
1 yellow bell pepper
1 large poblano chile
1/2 onion, cut into 1/4 inch-thick slices
5 to 6 large tomatillos, soaked in warm water for 30 minutes, husked, and cut into quarters
6 to 8 cloves garlic, halved
For the Brine
4 cups rice wine vinegar
2 cups water
2 pods star anise
4 sticks canela or 2 sticks cinnamon, cracked
1-1/4 teaspoons dried thyme
2 teaspoons fennel seed
1-1/4 teaspoons whole allspice
2 teaspoons coriander seed
4 cloves
6 serranos, halved dried
New Mexico red chile, split, stemmed, and seeded
1-1/2 cups sugar
1/4 bunch fresh cilantro

Trim the stem ends of the peppers and poblano. Seed and devein while keeping the peppers and poblano intact, and cut them into 1/4-inch-thick rings. Put all the vegetables except the garlic in a large heat-resistant bowl.

Combine all of the brine ingredients except for the cilantro in a large nonreactive saucepan and bring to a simmer over moderate heat. Reduce the brine by one third, about 8 to 12 minutes. Remove from heat, add the cilantro, and let steep.

Strain the brine into another large saucepan and bring it to a boil. Reduce the heat to low, add the garlic and cook for 2 to 4 minutes, or until the garlic is tender but not mushy. Pour the brine over the vegetables and let them cool to room temperature, uncovered. When cool, cover and refrigerate the escabeche for at least 6 hours or overnight. When ready to serve, drain off the brine and reserve it for another use.


This is simply one of the best dishes we"ve included here. And though you"ll think ģItalianī when you lay the slices of roast pork alongside the saucy white beans, one bite will convince you that Mexico gave this dish its soul. With salsa at the ready, everything about this spectacular dish is quite simple -- so keep this recipe in mind when you"re entertaining without a lot of time to spare. (You could even use rinsed canned white beans to save time). If you see fresh purslane (verdolagas) at the farmers" market or have it growing in your garden, add young 2-inch pieces to the sauce along with the beans for a traditionally Mexican flavor.

Serves 4 to 6

1 cup (7 ounces) small white beans, picked over

1 teaspoon mixed dried herbs (thyme and marjoram are classic in Mexico)

3 bay leaves

4 thick slices smoky bacon

1 2-pound boneless pork loin roast, untied

Salt, about 1 teaspoon, plus a sprinkling for the meat

3 cups from any above Tomatillo Salsa

1 small branch fresh epazote if available

Sprigs of cilantro, parsley, watercress or epazote, for garnish

In a medium-size saucepan, combine the beans with a generous 3 cups of water, add the herbs and bay leaves, partially cover and set over high heat. When the pot comes to a good rolling boil, reduce the heat to medium-low and simmer the beans very gently (partially covered) until they are tender, about 1 hour (if you simmer them gently enough, they won"t begin to fall apart before becoming thoroughly tender). Add more water if the beans ever begin peeking up above the surface of the water.

While the beans cook, in a medium-size (6-quart) Dutch oven, cook the bacon slices over medium heat, turning them occasionally, until thoroughly crispy. Remove to drain on paper towels; when cool, crumble. Tip up the Dutch oven slightly on one end and spoon off most of the fat that collects, adding it to the simmering beans.

Heat the oven to 325 degrees. If your pork loin roast is in two sections that have been tied together, untie them. Sprinkle the meat liberally with salt. Set the Dutch oven over medium-high heat, and, when quite hot, lay in the pork. Brown thoroughly on all sides, about 10 minutes total, then pour in the salsa. Nestle in the epazote if you have it, set on the pot"s cover and place in the oven. Cook until the pork registers about 150° on a meat or instant-read thermometer -- the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink. The total cooking time should be about 40 minutes. Remove the epazote if you"ve used it, and set the pot aside uncovered.

When the beans are tender, season them with salt, usually about 1 teaspoon. Let stand a few minutes for the beans to absorb the seasoning, then drain off their cooking liquid. Remove the pork to a cutting board, add the beans to the pork pot, set over medium heat and season with salt. Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the beans and sauce around the meat, sprinkle everything with the crumbled bacon, garnish with herb sprigs, and carry to the table.

Adios Amigos

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