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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 10
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| 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. |
RECIPE INGREDIENTS
| 6 ounces green beans, strings removed and cut in half |
| 13 ounces chayote (vegetable pear/choko), peeled, cut in half to remove core, and cut into 1/8-inch slices |
| 14 ounces fresh peas, shelled |
| 14 ounces potatoes, peeled and sliced |
| For the Fritters: |
| 10 ounces carrots, peeled and sliced |
| 1 egg |
| 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 |
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DIRECTIONS
Cook the green beans, chayote, peas, and potatoes seperately in boiling, salted water until tender.
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FOR THE 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.
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Place the chiles in a blender with the water, vinegar, cumin, and salt, and blend until very smooth.
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In an oiled serving dish approximately 10-by-6-by-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.
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Garnish with the cheese and onion, and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Serves 10
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| Carbohydrates, Total: |
31g |
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