Chileajo
Total Time: 45 min
Active Time: 45 min
Cooking Schedule
| Prep | 20min | |
|---|---|---|
| Active Cooking | 25min | >
Equipment
1 large mixing bowl
2 small mixing bowls (one of which must be microwave safe)
blender
sharp chef's knife
Ingredients and Prep
| Ingredient | Amount | Prep |
|---|---|---|
| guajillo chile | 8-10 whole | placed in a small bowl with 2 cups of water and softended in microwave for ~30 seconds |
| potatoes (any kind) | 1.5 cups | cut into ~1/2in/1.25cm cubes and placed into the large mixing bowl |
| root veggie - carrot, parsnip, or celeriac | 1.5 cups | cut into ~1/2in/1.25cm cubes and placed into the large mixing bowl |
| dense green veggie such as green beans, asparagus, or chayote | 1 cup | cut into ~1/2in/1.25cm pieces or cubes and placed into the large mixing bowl |
| bay leaf (fresh preferred) | 1 large leaf, or 2 small leaves | placed into the large mixing bowl |
| salt | 1 tbsp | measured and placed into the large mixing bowl |
| soft green veggie such as fresh peas, squash, or soy beans (edamame) | 1 cup | cut into ~1/2in/1.25cm pieces or cubes and placed into a small prep bowl |
| vinegar (apple cider or red wine) | 2 tsp | sauce - separated into cloves, peeled, and placed into blender |
| ground cumin | 1/2 tsp | sauce - measured and placed into blender |
| ground coriander | 1/2 tsp | sauce - measured and placed into blender |
Cooking Instructions
Note Before cooking, prep and organize the ingredients according to the ingredient list first.
Step 1 Soften the guajillos by placing them in a bowl with 2 cups of water. Microcwave until the water starts to steam. Set the bowl aside for 10 minutes or so.
Step 2 While the guajillos are cooling, put the potatoes, root veggies (i.e.: carrots), dense green veggies, salt, and bay leaves in a very large saucepan or a dutch oven with 3 quarts/3 liters of water.
Step 3 Cook the veggies on medium-high heat for about 10 minutes. Try the potatoes and make sure they are just starting to tenderize - You don't want the potatoes to turn to mush.
Step 4 While the veggies are cooking, put all of the sauce ingredients into a blender. Pour in the guajillos and water that the guajillos were soften in into the blender and blend for 30-40 seconds or so until minute or so until very smooth.
Step 5 Add the soft green veggies to the saucepan or dutch oven and mix in. Pour in the contents of the blender to the saucepan/dutch over as well and mix.
Step 6 Cook for about 5-10 minutes until the sauce has been heated through and all of the veggies are tender. Taste and add salt if needed.
To Serve Serve in fresh, high quality corn or flour tortillas that have been warmed on a flat top them allowed to steam for a few minutes in a tortilla warmer. Top 1 or 2 slices of avocado, thinly sliced cabbage, and couple strands of pickled red onion, and enjoy!
More About This Recipe
I haven't seen this dish show up in many USA based Mexican restaraunts, and thats shame. This is a naturally vegan dish from Oaxaca that could easily also pass as Indian dish. Its rich, spicy, and highly addictive.
This filling works great as tacos, but also can be eaten with a nice bread roll, on a sope, or even just with some thick homestyle tortilla chips.