| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Many Mexican recipes call for tomatoes to be asados (roasted).
Traditionally they are put onto a hot comal and cooked until the skin is
wrinkled and brown and the flesh is soft right through--this takes about 20
to 25 minutes for an 8 ounce tomato. However, since this method is very
messy, it is best to line a shallow metal pan with foil and put the
tomatoes in it. Place them under a hot broiler--do not have the flame too
high or the tomato will burn without cooking through--and turn them from
time to time so that they cook through evenly--the skin will be blistered
and charred. A medium tomato will take about 20 minutes. Blend the
tomato, skin, core, and seeds to a fairly smoothe sauce. The skin and core
give both body and flavor to the sauce. And never mind if the skin ~is-
charred; that adds character, too. If the skin is very badly blackened and
hard in places, then remove a little of it. This method of cooking
tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico
by Diana Kennedy, 1972.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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