Salsa Verde and Chirmol
Here’s a couple more recipes to accompany today’s story about Cafe Antigua. I’ll add some photos and a black bean recipe later as I get a chance.
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.
