Yucatán White Sauce Recipes

YUCATAN SHRIMP

Steps:

• In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
• Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
• Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
• In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

MEXICAN WHITE SAUCE

Steps:

• Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

YUCATáN HABANERO SAUCE

Steps:

• In a medium bowl, mix all of the ingredients together. Serve chilled or at room temperature.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUCATáN CHICKEN WITH ACHIOTE

Steps:

• Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
• To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
• Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

YUCATáN-STYLE HABANERO SALSA

Steps:

• Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
• Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
• Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
• Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

YUCATáN STUFFED TURKEY BREAST WITH WHITE SAUCE

Steps:

• 1. Prepare the preferred sauce for the turkey. Cover and refrigerate if made ahead. Trim excess fat from the turkey. Make a paste of the garlic, 1 teaspoon of the salt, pepper, and vinegar. Rub the mixture over the turkey and under the skin. Set aside. 2. Preheat the oven to 350°. Line a large roasting pan with aluminum foil. Set aside. To prepare the stuffing, in a medium skillet over medium heat, cook the pork and oregano, stirring to break up the lumps, until no longer pink, about 3 minutes. 3. Transfer to a large mixing bowl. Add the olives, currants, almonds, capers, bread, and remaining 1/2 teaspoon of salt. Mix well. Add the broth and gently toss together until moist. Mound the stuffing mixture in the center of the prepared baking pan. Place the turkey on top of the stuffing and brush with oil. Fold the foil around the outer edges of the stuffing to prevent over browning. Cover the pan completely with another sheet of aluminum foil. 4. Place in the oven and roast 1 hour. Remove the foil cover, reduce oven heat to 325° and roast about 45 minutes, or until golden brown and an instant-read thermometer registers 165° to 170° and juices run clear when the meat is pierced with the tip of a knife. 5. Transfer turkey to a cutting board. Reheat the reserved sauce. Put the stuffing on a large platter. Slice the turkey and arrange overlapping on the stuffing. Spoon about 1/2 cup of sauce on top of the sliced turkey. Pass remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUCATáN WHITE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring, about 1 minute. Remove the pan from and heat and add the broth all at once. Whisk to mix. Return the pan to the heat and whisk constantly until the sauce comes to a boil and thickens, about 6 to 8 minutes. Add salt, if needed. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.