SALSA ROJA
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
- Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
- Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
- Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.
SALSA ROJA
Provided by Tyler Florence
Categories condiment
Time 55m
Yield about 3 cups
Number Of Ingredients 15
Steps:
- Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
- Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
- Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.
PESCADO TIKIN XIK
This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Puree all ingredients except fish, oil, and lemon in a blender until smooth. Place fish in a nonreactive container, and pour marinade over the fish; turn to coat evenly. Refrigerate, covered, 1 hour.
- Preheat oven to 400 degrees. Brush a baking sheet with oil. Remove fish, letting excess marinade drip off, and arrange in a single layer on sheet; brush with remaining oil. Bake until fish is firm and cooked through, about 15 minutes. Serve hot, with lemon wedges on the side.
TIKIN-XIK FISH
Provided by Food Network
Time 3h45m
Yield 1 serving
Number Of Ingredients 16
Steps:
- Prepare a charcoal grill for indirect cooking over medium-high heat.
- Wash the fish thoroughly and dry with paper towels. Sprinkle inside and out with the salt and pepper.
- Dissolve the achiote paste in the sweet orange juice, sour orange juice and vinegar. Rub the fish very well, inside and out, with the mixture. Refrigerate for 3 hours.
- Place the fish on a banana leaf and arrange the pimiento strips, red onions, tomatoes and garlic on top. Sprinkle with the oregano.
- Transfer the banana leaf to the grill and cook, covered, until the fish is cooked through, about 15 minutes.
- Serve with rice and refried beans, accompanied by tortillas.
SALSA ROJA FOR PESCADO TIKIN XIK
If you have a molcajete, a traditional Mexican mortar and pestle, you can grind the ingredients by hand. Serve with our Pescado Tikin Xik.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat a small skillet over medium heat. Add tomatoes; roast until softened and charred, about 12 minutes. Transfer to a plate; set aside. In same skillet, roast serrano until charred, about 8 minutes. Transfer to a bowl; cover with plastic wrap, and let stand 10 minutes.
- Peel tomatoes and pepper. Roughly chop tomatoes; place in a small bowl. Mound pepper, garlic, and salt on a cutting board; chop to form a rough paste. Stir into the tomatoes; season with salt.
TIKIN XIC
This is an Ancient Mayan recipe Erika managed to get from her mother and she shared it wit me and my rez it was great and I hope you too can enjoy this Ancient Mayan recipe
Provided by Chef Otaktay
Categories Native American
Time 53m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Serving suggestions:
- Add a serving of mixed, fresh vegetables on the side of each plate.
- Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, add epazote, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.
Nutrition Facts : Calories 224, Fat 1.8, SaturatedFat 0.4, Cholesterol 99, Sodium 146.6, Carbohydrate 8.1, Fiber 2, Sugar 4.1, Protein 42.3
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