"Tacos: Cookbook author thinks outside the tortilla for variety of recipes." by Michael Hastings. Recipe adapted from "Just Tacos" by Shelley Wiseman, former Gourmet food editor, senior editor for Fine Cooking magazine, and co-author of "The Mexican Gourmet" with Maria Dolores Torres Yzabal. Recipe published in the Winston-Salem Journal: January 4, 2012.
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- 5 large garlic cloves, 4 unpeeled and 1 peeled
- 4 large ancho chilies, wiped clean, cut open and seeds removed
- 1/2 teaspoon(s) cumin seed
- 5 peppercorns
- 1 whole clove
- 1/2 cup(s) water
- 1 teaspoon(s) cider vinegar
- 1/4 teaspoon(s) dried oregano, preferably Mexican
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) sugar
- 1. Heat a flat griddle or large, heavy skillet and toast the unpeeled garlic, turning once or twice until slightly softened and browned in batches, about 8 minutes total. Peel when cool enough to handle.
- 2. In same griddle or skillet, toast the chilies in batches, turning and pressing with tongs until they are fragrant, pliable and have turned a brighter red, about 1 minute. Place in a bowl of cold water and soak about 20 minutes until softened. Drain.
- 3. Toast the cumin, peppercorns and clove in small skillet over medium heat, stirring until fragrant, about 1 minute.
- 4. Put the spices, drained chilies, toasted garlic, raw garlic, water, vinegar, oregano, salt and sugar in a blender. Blend until smooth, about 2 minutes, adding more water, 1 tablespoon at a time, only if necessary to help the mixture blend properly. Place in airtight container and refrigerate up to 1 week, or freeze up to 1 month.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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