Suban-Ick sauce

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‘This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. ‘

Ingredients

•    3/4 cup water
•    30 plum tomatoes, halved
•    1 medium onion
•    1 large potato, peeled and quartered
•    1 large chayote squash, peeled and quartered
•    4 medium tomatillos, husked and chopped
•    6 red bell peppers, stemmed and seeded
•    2 cayenne chiles, seeds and stems removed
•    1 pasilla chile, seeds and stem removed
•    1 chile piquin, seeds and stem removed
•    1 guajillo chile, seeds and stem removed
•    3 chiltepin chiles (add more for extra heat)
•    3 bay leaves
•    2 sprigs fresh thyme
•    1/3 teaspoon powdered annatto seeds (achiote)
•    Salt and pepper to taste

Instructions

To make the sauce, in a large pot over medium high heat, combine all of the ingredients except the annatto. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked, about 30 minutes. Remove the pot from the heat and allow it to cool. In a separate bowl, add just enough water to make a thick paste of the annatto powder then add that to the rest of the mix. Working in batches, blend in a food-processor and reserve.

Pork in Adobado Sauce

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Note that this delicious recipe requires advance preparation.

Ingredients

•    2 pounds tomatoes, halved and seeded
•    10 cloves garlic
•    1 medium onion
•    2 teaspoons red chile powder
•    Salt and freshly ground black pepper, to taste
•    1 teaspoon ground cumin, or more, to taste
•    1/4 teaspoon ground allspice
•    1/4 teaspoon oregano
•    White vinegar, to taste
•    6 pork chops or beef steaks

Instructions

Preheat the broiler.

Arrange the tomatoes, garlic cloves and onion on baking sheet and broil 5 to 10 minutes, turning frequently, until the vegetables are softened and slightly charred around the edges. In a large bowl, combine the roasted vegetables with the rest of the ingredients, except the white vinegar.

Working in batches, process the mixture in a food processor. Do not puree, but pulse until the mixture resembles a thick, chunky sauce. Add the white vinegar to tasted.

Put the pork chops or beef steaks in a large, shallow dish and pour the sauce over them. Cover the dish with plastic wrap and refrigerate overnight or up to three days, as they do in Guatemala.

One hour prior to serving, preheat a grill to high heat. Remove the meat from the sauce, wiping away any chunks and grill to your desired level of doneness.

Tapado (Garifuna Seafood Stew)

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Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark. If you have access to fresh, reasonably priced crab meat, add 1/2 pound of it to this dish!

Ingredients

•    1 tablespoon vegetable oil
•    1 small onion, peeled and thinly sliced
•    2 cups coconut milk
•    1 teaspoon dried Mexican oregano
•    1/4 teaspoon ground achiote (annatto)
•    1 medium red bell pepper, cut into 1/4 inch strips
•    1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2-inch pieces
•    1 pound medium shrimp, shelled and deveined
•    1/2 teaspoon salt
•    1/4 teaspoon fresh ground black pepper
•    1 medium plantain, peeled and chopped
•    1 medium tomato, diced
•    Salt and freshly ground black pepper
•    3 tablespoons minced cilantro leaves
•    Freshly grated coconut

Instructions

Pour the vegetable oil into a large skillet over medium heat. Add the onion and red pepper and saute until softened, about 1 minute.

Add the coconut milk, oregano and achiote and bring the mixture to a boil. Reduce the heat and simmer about 5 minutes, until it starts to thicken. Add the plantain, tomato and seafood and simmer just until the seafood is cooked, about 10 minutes.

Season to taste with salt and freshly ground black pepper. Garnish with minced cilantro and freshly grated coconut and serve.

San Jose del Cabo Chicken Stew

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The secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the better this recipe will turn out.

Ingredients

•    1/2 cup vegetable oil

•    1 large onion, sliced as thinly as possible

•    1/2 cup water

•    3 jalapenos, chopped

•    12 green olives

•    2 cloves garlic, minced

•    4 cups tomatoes, chopped,
•    3 tablespoons capers
•    3 ribs celery, chopped
•    1/2 teaspoon chipotle
•    3 bay leaves
•    2 teaspoons dried leaf oregano, crumbled
•    1 teaspoon salt
•    1/2 teaspoon pepper
•    10 ounces sliced mushrooms
•    6 boneless chicken breasts

Instructions

Add the vegetable oil to a large sauce pan over medium heat. Add the onion and cook, stirring until it softens. Stir in all remaining ingredients except the mushrooms and chicken breasts. Bring the mixture to a boil, then reduce the heat and let simmer, uncovered, for 35 minutes. Place the chicken in a single layer in skillet, skin side up. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook for another 15 minutes until chicken is done.

Chiltepin Sauce

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Chiltepin Sauce

Ingredients

  • 2 cups cider vinegar

  • 1.5 ounces chiltepin peppers

  • 4 tablespoons kosher salt

Instructions

Combine all ingredients.