Though today’s story was all about the Huevos Motulenos, Cafe Antigua has all kinds unique dishes, include mosh (it’s long o, so forget mud pits and Green Day).

Salsa Verde

When shopping for tomatillos, look for bright green variety and be sure the skin is still sticky from the husk.

Makes a cup to 11/2 cups.

4 tomatillos

2 jalapenos

2-3 cloves garlic, peeled

16 oz water

salt

In a medium pan, bring the water to a boil.

Meanwhile wash the tomatillos and clear the husk, scrubbing away any residual stickiness.

When the water reaches a boil, add all the ingredients. Once the water returns to a boil, lower heat to medium high and simmer for at least 10 minutes or until all the ingredients are soft.

Put the tomatillos, chiles, garlic and a teaspoon or 2 of salt in a blender or food processor and combine until very smooth. This can take up to five minutes depending on the power of your food processor.

Eat on practically anything.

Chirmol

You’ll find dozens of versions of this sauce on the Internet, from chunky, relish-style interpretations with corn to smooth, cooked versions like this. The key to all is ripe tomatoes.

1 pound plum tomatoes

1-2 serrano chiles

5 cloves garlic, peeled

Half a yellow onion, diced

1 teaspoon Mexican oregano

1 teaspoon cumin

1 cup water or chicken broth, optional

½ cup olive oil

Salt

pepper

Prepare grill with hot coals or preheat broiler.

Slice tomatoes and chiles in half and place in bowl. Add garlic. Toss with olive oil, salt, and pepper. Place in a cast-iron skillet, turning tomatoes sliced side up.

Put the skillet over the hot coals or under the broiler 5-10 minutes, until ingredients of soften and blistered slightly.

Empty skillet into food processor or blender and pulse until smooth. Wipe clean skillet and heat on stove. 

Fry onions in oil tsp of oil until translucent, add sauce into skillet and simmer 15-20 minutes, adding oregano, salt and pepper to taste. If the sauce becomes to thick, add water or broth a little at a time to maintain smooth consistency.

Check back for Chirmol photos.

Salsa Crema

1 jar Mexican table cream, or crema fresca

2 green onions diced,

1 teaspoon garlic powder

1/2 teaspoon toasted cumin seeds, crushed into powder

Juice of half a lime, or 1 teaspoon lime zest.

salt and pepper to taste

Mix thoroughly and serve.

Chicken tamale filling

1 whole chicken

4 bay leaves

1 tablespoon dried Mexican oregano

3 cloves garlic

1 onion quartered

12 whole peppercorns

2 teaspoons olive oil

Half thin sliced onion

2 cloves garlic minced

2-3 cups reserved broth

1 toasted ancho chile toasted, seeded and sliced in strips.

1 teaspoon dried Mexican oregano

1 teaspoon chile de arbol powder

7 oz. diced canned tomatoes

Place chicken in a stockpot and cover by two inches with water. Add next five ingredients and bring to a boil. Lower heat to medium and simmer about an hour, skimming the top periodically.

Remove chicken and let cool. Strain and reserved stock.

Shred chicken once cool enough to handle.

In a heavy skillet or Dutch oven, heat oil and sauté onions and garlic until translucent. Add the remaining ingredients and bring to a boil.

Lower heat and simmer at least 30 minutes. Makes 25-30 tamales.

16 oz. whole kernel corn

16 oz. grated

4-6 roasted poblano chiles, roasted skinned, seeded and diced

8 oz. black beans, drained of any liquid

4 sliced green onions

2 roma tomatoes, diced

2-4 serrano peppers chopped

¼ cup chopped cilantro

You can roast the poblanos in broiler, on a hot griddle or in a deep fryer. Roast until skin is blistered thoroughly and immediately transfer to an airtight container or bag for 20 minutes. Once out, the skin should peel off.

Cook the corn, preferably on the cob and over hot coals.

Then combine all ingredients.