Yucatán Tomato Sauce Recipes

YUCATáN TOMATO SAUCE

Steps:

• 1. Line a baking sheet with foil. Put the tomatoes on the baking sheet, and broil them under an oven broiler, about 5 inches from the heat until the skins are lightly charred, about 6 to 8 minutes. Turn the tomatoes over with tongs to char all sides as evenly as possible. Remove and discard the cores. Put the tomatoes in a blender jar with the skins on. Add the serrano peppers, and blend until smooth. Reserve in the jar. 2. In a medium pan, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the reserved tomato mixture, salt, and pepper. Cook the sauce partially covered, stirring frequently, over medium-low heat about 15 minutes, or until thoroughly cooked and the flavors are blended. Adjust seasoning, if needed. The sauce keeps for 5 or 6 days refrigerated, or can be frozen up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUCATáN FISH

Steps:

• Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
• Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
• Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
• Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.