BOCA NEGRA PICOSITO CON SALSA DULCE DE TOMATILLO
I wanted to include a dessert where chocolate was the main ingredient because, well, because people love it. This recipe was previously published in Rosa's New Mexican Table by Roberto Santibañez and is one of my proudest creations. The tomatillo sauce may seem unusual, but trust me, you will be pleasantly surprised, and the smokiness of the chipotles gives an incredible depth to this scrumptious dessert. Boca negra cake got its name because, once you dig in, your mouth will be covered in luxurious chocolate. Be sure to use high-quality chocolate because it will make all the difference in the world. Serve it as is or with a bit of lightly sweetened whipped cream, vanilla ice cream, or Natilla (page 163).
Yield makes 8 individual servings or one 9-inch cake (serves 10 to 12)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Butter the bottom and sides of eight 4-ounce ramekins or one 9-inch cake pan (not a springform pan) and dust with sugar, tapping out the excess.
- TO MAKE THE CAKES, remove the stems, seeds, and veins of the chiles and toast them flat in a hot skillet over medium heat for 2 to 3 minutes until fragrant, flipping them so they don't burn. Transfer to a bowl, cover with very hot water, and let soak until softened, 20 to 30 minutes. Drain, reserve the liquid, and purée the chiles in a blender or food processor, adding a bit of the liquid as needed to form a smooth paste. Press through a fine-mesh sieve if the paste isn't completely smooth. You will only need 1 1/2 tablespoons of the paste, but you can freeze the rest for later use.
- Place the chocolate in a large heatproof bowl. Combine the orange juice and sugar in a small pot over medium heat and cook, stirring, until the sugar has dissolved. Pour over the chocolate and stir until melted and combined. (I like to use a whisk, but don't beat it, simply stir.) Add the butter, little by little, and stir until melted. Whisk in the eggs, one at a time, then add 1 1/2 tablespoons chipotle paste and the flour and salt, stirring until smooth. Pour into the prepared ramekins.
- Place the ramekins, evenly spaced, in a towel-lined baking dish to prevent them from sliding. Carefully pour hot water to fill three-fourths of the way up the sides. Bake until a thin, crusty layer forms on top and the cakes are set, 40 to 45 minutes. If using a cake pan it should take 50 to 55 minutes to bake. Remove the baking dish from the oven and remove the ramekins with a towel or tongs. Let cool for 10 minutes. Meanwhile, make the sauce.
- TO MAKE THE TOMATILLO SAUCE, remove the husks from the tomatillos, rinse them under cold water, dry with a towel, and coarsely chop them. Put them in a pot, scrape the vanilla bean into the pot and add the pod, and add the piloncillo, water, sugar, and canela. Cook over medium heat, stirring from time to time, until the tomatillos are very tender, 15 to 20 minutes. Remove and discard the vanilla pod and canela. Transfer to a food processor and purée to the desired consistency (completely smooth or a bit chunky). Let cool. (This can be made up to a week in advance and stored in the refrigerator in an airtight container. If it is too thick, add a bit of water until it is a pourable consistency.) Serve slightly warm or at room temperature.
- To unmold the cakes, dip a small, sharp knife into hot water, dry it quickly, and run it around the edges. Dip the bottom of the ramekins or cake pan into very hot water for about 1 minute (a bit longer if using a cake pan) and unmold onto plates. Be careful because they are fragile and will be difficult to move once they are unmolded. Chill in the refrigerator for at least 40 minutes if using ramekins, 1 hour if using a cake pan.
- To slice the cake, dip a sharp knife into very hot water and quickly dry with a towel between each slice (this will make nice clean edges). Serve the unmolded cakes at room temperature with sauce on the side.
SALSA DE TOMATILLO CON AGUACATE
This salsa sounds amazing! From the Gormet Sleuth wesite. This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). The chunky-textured original was made with a Mexican stone mortar and pestle.
Provided by Kozmic Blues
Categories Sauces
Time 10m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- In a food processor or blender, process the garlic and salt to a paste.
- Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
- Process with an on-off motion to make a slight chunky puree.
- Scoop out the avocado flesh into the machine and process to the desired smoothness.
- Serve within 1 hour (or preferably at once).
Nutrition Facts : Calories 193.8, Fat 14.2, SaturatedFat 2.1, Sodium 1560.6, Carbohydrate 17.7, Fiber 8.7, Sugar 6.1, Protein 3.4
SALSA DE TOMATILLO
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
Provided by SABRINATEE
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g
SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR
A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.
Provided by bignanners
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 2h
Yield 15
Number Of Ingredients 11
Steps:
- Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
- Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
- Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 3.2 g, Fat 3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 120.5 mg, Sugar 1.6 g
QUICK TOMATILLO PICO DE GALLO
Make and share this Quick Tomatillo Pico De Gallo recipe from Food.com.
Provided by Goffie
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl.
- Add salt and pepper.
- Refrigerate & set aside for an hour or so.
- Enjoy with chips, as a side dish/salad (great with omelets, scrambled eggs, grilled meats, poultry & fish).
- Keeps for several days, but tastes best shortly after it's been prepared.
Nutrition Facts : Calories 40.7, Fat 1.1, SaturatedFat 0.2, Sodium 4, Carbohydrate 7.9, Fiber 2.6, Sugar 5.1, Protein 1.4
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