Chiltomate sauce is literally "chile and tomato" sauce, but because it's from the Yucatán I added "bitter orange" or naranja agria.
Bitter orange is a Seville orange. It grows year-round in the Yucatán but in Europe it's only available in January. You can make "mock" bitter orange by combining orange juice, grapefruit juice, and maybe a dash of lime juice as well.
You add the bitter orange to a standard roast tomato salsa and you're instantly transported to the Yucatán. To step it up a notch, use habaneros in the salsa.
For the corn and courgette, I cut the kernels off a fresh corn cob and fried them with onion and garlic until they started to caramelize, then added shredded courgette and fried about ninety seconds longer.
Then I added a quick green sauce of coriander (cilantro) and green chile (jalapeños).
To this I added some scrambled eggs. Then I wrapped it all in a fried corn tortilla and covered with the chiltomate sauce.
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