"Vegetable Casserole in Uncooked Chile Sauce Recipe"
Source: The Mexican Gourmet
courtesy of Cooking.com
Serves 10 ---
Adobo is a chile-based sauce usually used for marinating or cooking
meat, or sometimes fish. Here the sauce is actually never cooked
(hence the name adobo crudo) and is served on cooked vegetables.
This recipe is from the writer and novelist Jorge Lopaz Paez from
Huatuzco, Veracruz, where the refreshing dish, served at room temperature,
is eaten during the hottest months of the year.
6 oz green beans, strings removed and cut in half
13 oz chayote (vegetable pear/choko), peeled, cut in half to remove
core, and cut into 1/8-inch slices
14 oz fresh peas, shelled
14 oz potatoes, peeled and sliced
10 oz carrots, peeled and sliced
1 tablespoon queso anejo or dry feta cheese, shredded
1/4 teaspoon salt, or to taste
1/2 cup all-purpose flour
1/2 cup vegetable oil
For the Chile Sauce:
2 1/2 ancho chiles, stems removed, seeded, deveined, toasted briefly
over direct flame, and soaked
1 1/2 cups water
1/2 tablespoon cider vinegar
Pinch ground cumin
3 1/2 queso anejo or dry feta cheese, crumbled
1 onion halved and sliced
Cook the green beans, chayote, peas, and potatoes seperately in
boiling, salted water until tender.
FOR FRITTERS: Puree the carrots in a blender with the egg, cheese,
and salt to taste. Remove to a bowl and mix in the flour. Using
your hands, form 10 flattish, round fritters with the mixture and
fry in the oil over high heat for approximately 2 minutes on each
side. Drain on paper towels.
Place the chiles in a blender with the water, vinegar, cumin, and
salt, and blend until very smooth.
In an oiled serving dish approximately 10 x 6 x 2 inches, layer
the potatoes, chayote, green beans, carrot, fritters, and peas.
Cover with half the chile sauce, repeat the layers, and finish with
the remaining sauce.
Garnish with the cheese and onion, and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Facts per Serving
Calories: 288 Fat: 16g Carbohydrates: 31g
Cholesterol: 29mg Sodium: 440mg Protein: 8g
Fiber: 7g % Cal. from Fat: 50% % Cal. from Carbs: 43%
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