Recipe: Salsa de dos chilies (Two chili salsa) VANCOUVER SUN FEBRUARY 25, 2014

Recipe: Salsa de dos chilies (Two chili salsa)

 

 

VANCOUVER SUN FEBRUARY 25, 2014

 

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Squash Blossom soap.

These are some recipes from the cooking class at Casa de los Sabores in Oaxaca. Gilles L’Heureux, chef and co-owner of Los Cuervos Taqueria and Cantina, says it’s impossible to match the superlative corn products of Mexico because of trade regulations. And fresh Mexican cheeses can’t be replicated here as the milk is different. But many Mexican ingredients like the chilies des arbol and pasilla chilies for the salsa recipe, can be found at Latin markets like El Sureno Market (1730 Commercial Dr.). — Mia Stainsby

This recipe called for 3 avocado leaves but it’s unlikely you’ll find them locally, so I’ve omitted the ingredient. It also calls for grinding in a mortar and pestle which releases the best flavours but if you don’t have one, a food processor will have to suffice.

6 chilies de arbol

4 small or 2 large chilies pasilla

12 medium tomatillos, papery husks removed, rinsed

3 peeled garlic cloves

½ tsp (2 mL) sea salt

Clean the chilies de arbol and chilies pasilla by wiping them with a damp cloth. In a heavy skillet over medium heat, toast the chilies, pressing down with a spatula until they start to blister and release their aroma, about 5 to 10 seconds. There may be a few brown spots but do not over-toast to avoid bitterness. Turn and repeat for other side. Transfer to a small bowl when done. Pour hot water over chilies to cover. Set aside until they’ve softened, about 10 minutes. Drain, reserving the soaking liquid. Remove the stems. Remove seeds if desired. Chop coarsely. Set aside.

In the same skillet, put tomatillos and roast, turning often with tongs until almost entirely black, about 7 to 10 minutes. Transfer to a bowl and set aside. When cool enough to handle, cut the roasted tomatillos in halves. Set aside.

In molcajete (mortar and pestle), grind garlic cloves and salt; add the chilies, one by one, and grind until crushed, adding some reserved soaking liquid to facilitate grinding. In small batches, add the chopped roasted tomatillos and grind to a coarse purée. Taste and adjust the seasoning with salt if needed.

from Casa de los Sabores

Sopa de flor de Calabaza (Squash blossom soup)

Save this for summer when squash blossoms brighten your garden and when corn is fresh from the farmers’ market. In place of quesillo, you could substitute Monterey Jack or mozzarella; and crème fraîche or sour cream can stand in for Mexican crema.

2 tbsp (30 mL) butter

1 tbsp (15 mL) diced white onion

1 cup (250 mL) fresh corn kernels

2 cups (500 mL) cubed zucchini

2 cups (500 mL) squash blossoms, rinsed, trimmed, with 6 reserved for garnish

4 cups (1 L) chicken broth

Salt

Freshly ground pepper

Shredded quesillo

Mexican crema

In a large pot, over medium heat, heat butter until melted and hot. Sauté onions until translucent, about 5 minutes. Add corn kernels and cook about 3 minutes. Add the zucchini and cook until beginning to soften, about 3 minutes. Add squash blossoms and heat for 1 minute. Transfer to a blender and purée. Transfer back to the large pot. Add the chicken stock. Heat, occasionally stirring, until soup comes to a boil. Season to taste with salt and pepper.

To serve, ladle the soup into bowls. Garnish each with a reserved squash blossom, some shredded quesillo and a dollop of crema.

Makes 6 servings

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