YUCATECAN SALSA
This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.
Provided by Chef Sean 2
Categories Onions
Time 1h5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Place the onions in a colander and place under a stream of cold water for a few seconds. Drain.
- In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
- Toss with the cilantro and serve.
Nutrition Facts : Calories 104.2, Fat 5.7, SaturatedFat 0.8, Sodium 28, Carbohydrate 13.6, Fiber 2.6, Sugar 7, Protein 2
SALSA YUCATECO
From Mollie Katzen's Moosewood Cookbook. "This recipe comes from the Yucatan area of Mexico. It was designed for baked fish, but it is also delicious on plain, cooked rice."
Provided by Heather U.
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy skillet, saute onion in the olive oil until translucent.
- Add chopped olives and peppers. Saute 5 minutes.
- Add all other ingredients and simmer 5-8 minutes.
- Notes: Annatto seed, also known as achiote seed, has a mild flavor and beautiful red color. If you can't find it, you can use mild paprika instead. If you are going to use this sauce for fish, bake the fish right in it. If you plan to serve it as a topping for rice, ladle it onto cooked rice (don't cook them together).
Nutrition Facts : Calories 187.4, Fat 13.9, SaturatedFat 1.9, Sodium 4.9, Carbohydrate 17.6, Fiber 3.1, Sugar 8.8, Protein 1.7
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7 YUCATAN FOODS THAT WILL BLOW YOUR MIND IN 2022
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- Huevos Motuleños. Start your morning off right with some tasty huevos motuleños. The northern Yucatán city of Motul created this delicacy. This dish doesn’t require any complicated ingredients.
- Cochinita Pibil. Cochinita Pibil is one of the quintessential Yucatán dishes. A traditional way of making it is by slowly roasting a whole suckling pig in banana leaves underground.
- Papadzules. If you like enchiladas, you’ll love papadzules. This dish is ancient, even older than enchiladas! Papadzules are corn tortillas dipped in a sauce made from pumpkin seeds flavored with epazote.
- Sopa de Lima. Sopa de Lima is the ultimate comfort food that will warm your soul. It translates in English as “lime soup” because of the lime used to flavor it.
- Queso Relleno. Queso Relleno is wildly popular among locals. The dish pays tribute to the peninsula’s multicultural heritage and Dutch influences. This melt-in-your-mouth delicacy consists of Edam cheese hollowed out and stuffed with ground meat, raisins, olives, hardboiled eggs, and seasoned with various spices.
- Panuchos and Salbutes. Panuchos and Salbutes are very similar dishes with slight differences. Both are made with corn masa and topped with tomatoes, lettuce, cucumber, meat, pickled onions, and avocados.
- Dulce de Papaya. If you have a sweet tooth, you have to try Dulce de Papaya. This popular Yucatán dessert consists of papaya slow cooked in water with sugar, cinnamon, and vanilla.
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