Yucatán White Sauce Recipes

MEXICAN WHITE SAUCE

Steps:

• Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

YUCATáN-STYLE HABANERO SALSA

Steps:

• Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
• Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
• Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
• Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.

YUCATáN WHITE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring, about 1 minute. Remove the pan from and heat and add the broth all at once. Whisk to mix. Return the pan to the heat and whisk constantly until the sauce comes to a boil and thickens, about 6 to 8 minutes. Add salt, if needed. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUCATAN SHRIMP

Steps:

• In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
• Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
• Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
• In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

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.