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Vegetable Casserole in Uncooked Chile Sauce

Source: The Mexican Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  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 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
Vegetable Casserole in Uncooked Chile Sauce Recipe at
Cook the green beans, chayote, peas, and potatoes seperately in boiling, salted water until tender.

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-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.

Garnish with the cheese and onion, and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 10
Calories: 288
Fat. Total: 16g
Fiber: 7g
Carbohydrates, Total: 31g
Sodium: 440mg
% Cal. from Fat: 50%
Cholesterol: 29mg
Protein: 8g
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