Salsa Yucateco Recipes

EXTRA-HOT YUCATáN-STYLE ROASTED-HABANERO SALSA (CHILE TAMULADO) RECIPE

Steps:

• Combine peeled garlic, habaneros, and grapefruit, orange, and lime juice in a blender or molcajete. Blend or pound until a smooth but still pulpy consistency is reached. Be very careful when opening blender or pounding in molcajete to avoid getting liquid or vapors near your eyes and nose. (It will burn your eyes and make you cough/sneeze.)
• Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt. Salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

YUCATECAN SALSA

Steps:

• Place the onions in a colander and place under a stream of cold water for a few seconds. Drain.
• In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
• Toss with the cilantro and serve.

YUCATAN SALSA

Steps:

• Place all ingredients in a medium bowl; stir until well combined. Let stand 1 hour at room temperature before serving.

TACO YUCATECO

Steps:

• For the marinade: Mix the orange juice, lime juice, annatto, vinegar, oregano, black pepper, salt, cumin, garlic and onion in a blender.
• For the cochinita pibil: Remove some fat off the pork butt and cut into 3- to 4-inch square chunks.
• Cut the banana leaf in to 5 to 6 pieces. Cover the inside of a pressure cooker with the banana leaves. Put the pork chunks in the pressure cooker and cover with the banana leaves. Cover the pork with the marinade and cook on medium-low pressure until the meat can be shredded with a fork, about 1 1/2 hours.
• For the pickled red onions: Mix the habanero, onion, orange juice, salt, pepper and oregano in a bowl and let it rest for at least 1 1/2 hours.
• For the beans: Fill a pot with 6 quarts of water and add the beans, garlic and 1/2 onion. Boil for 40 minutes to 1 hour, moving the beans every 10 minutes.
• Cook the remaining onion in a skillet for 5 minutes. Add the caramelized onions to the beans and blend.
• For the corn tortilla: Mix together the masa and 3/4 cup hot water until thoroughly combined. Shape into balls about the size of a golf ball.
• Using a tortilla press, place each masa ball in between two sheets of plastic wrap and press.
• Heat a pan over medium-high heat. Add a tortilla and cook for about 30 seconds; flip and cook for another 30 seconds.
• To assemble the taco: Put a full spoon of the black beans on a warm tortilla, then top with the cochinita pibil and finish with 3 to 4 pieces of pickled red onions.

SALSA YUCATECO

Steps:

• In a large heavy skillet, saute onion in the olive oil until translucent.
• Add chopped olives and peppers. Saute 5 minutes.
• Add all other ingredients and simmer 5-8 minutes.
• Notes: Annatto seed, also known as achiote seed, has a mild flavor and beautiful red color. If you can't find it, you can use mild paprika instead. If you are going to use this sauce for fish, bake the fish right in it. If you plan to serve it as a topping for rice, ladle it onto cooked rice (don't cook them together).