| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| 3 | md | Tomatoes — broiled |
| 1/4 | Onion — roughly chopped | |
| 1 | sm | Clove |
| Chop | ||
| 2 | tb | Peanut Oil |
| 1/4 | ts | Salt — or to taste |
| Garlic — peel & roughly |
INSTRUCTIONS
To broil tomatoes: Many Mexican recipes call for tomatoes to be asodos (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 smooth 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. Heat the oil, add the blended tomatoes and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned. Recipe By : The Cuisines of Mexico by Diana Kennedy From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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