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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. '
• 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
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.
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.
| Servings |
| 8 to 12 |
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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 InstructionsTo 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.
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