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| Home -> [Broiled, Mexican, North American, Sauces & Dressings, South American, Tomatoes, Vegetables] -> [Broiled tomatoes (mexican) Recipe] |
Broiled tomatoes (mexican)
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| Artist: |
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Yield: |
1 |
| Categories: |
Broiled, Mexican, North American, Sauces & Dressings, South American, Tomatoes, Vegetables |
Rating: |
0 |
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Ingredients:
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Procedures:
| 1 | Many mexican recipes call for tomatoes to be asados (roasted). | | 2 | Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. | | 3 | However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. | | 4 | Place them under a hot broiler--do not have the flame too high or the tomato will burn without cooking through--and turn them from time to time so that they cook through evenly--the skin will be blistered and charred. | | 5 | A medium tomato will take about 20 minutes. | | 6 | Blend the tomato, skin, core, and seeds to a fairly smoothe sauce. | | 7 | The skin and core give both body and flavor to the sauce. | | 8 | And never mind if the skin ~is- charred; that adds character, too. | | 9 | If the skin is very badly blackened and hard in places, then remove a little of it. | | 10 | This method of cooking tomatoes makes for a very rich-flavored sauce |
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