Ranchera-kastike
Tämä herkullinen resepti on hyvä Roberto Santibanezin keittokirja, “Rosa’s New Mexican Table”.
Lähde: Martha Stewart Show, kevät 2007
tuotto
Tämä herkullinen resepti on hyvä Roberto Santibanezin keittokirja, “Rosa’s New Mexican Table”.
Lähde: Martha Stewart Show, kevät 2007
tuotto
Desmond
27.04.2023 @ 10:07
This delicious recipe is from Roberto Santibanezs cookbook, “Rosas New Mexican Table”. Source: Martha Stewart Show, Spring 2007. Makes 4 cups. Ingredients: 3 pounds ripe tomatoes, 2 serrano chiles, 2 large cloves garlic, 1 (2-inch) piece Mexican cinnamon, 1/4 cup vegetable oil, 1 small white onion, chopped (about 1 1/3 cups), 1 1/2 teaspoons coarse salt, 1 teaspoon sugar. Instructions: 1. Heat broiler to medium or heat a grill pan over medium heat. Place tomatoes on broiler pan or grill pan and cook, turning as needed, until evenly softened and skins are blackened, 15 to 20 minutes. Transfer tomatoes to a bowl and let cool. Peel and core tomatoes. 2. Working in batches if necessary, combine roasted tomatoes, chiles, and garlic in a blender and puree until smooth. Tie cinnamon stick in a 6-inch square of cheesecloth and tie with kitchen twine to secure. 3. Heat vegetable oil in a medium saucepan over medium heat. Add onion and cook, stirring, until onion is translucent, about 4 minutes. Add seasoned tomato puree and bring to a boil. Stir in salt, sugar, and cinnamon. Reduce heat to low. Cook until lightly thickened, about 30 minutes. If sauce becomes too thick, reduce heat and add water 1 tablespoon at a time. 4. Remove sauce from heat and adjust seasoning if desired. Sauce can be made up to 3 days ahead. Let cool, cover, and refrigerate. Reheat over low heat, adding water 1 tablespoon at a time as needed to return sauce to desired consistency.