Chile Salad Sonora Food

SONORA FLOUR ROTI

Steps:

• Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.
• Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.
• Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.
• One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.
• Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it's an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.

SONORAN CHICKEN SALAD

Steps:

• Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.

SONORAN SALAD & DRESSING

Steps:

• Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
• Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.

CHILE CON CARNE ROJO, SONORAN STYLE

Steps:

• Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
• Remove bay leaves and throw them away. Remove the meat.
• Pour the liquid into another container. (I use a good-sized plastic pitcher.).
• Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
• Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
• Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
• Reduce heat and add oregano, cumin, more garlic, and salt to taste.
• Stir in the meat.
• DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
• Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.

ENSALADA CHILENA (CHILEAN SALAD)

Steps:

• Cut onion in thin slices/strips like "feathers." Rinse the onion in a collander under running cold water for several minutes, firmly squeezing the onion to sweeten the onion and remove some of the strong taste.
• Peel the tomatoes. Cut in thin wedges, similar in shape to the onion strips. Season to taste with remaining ingredients.