El Restaurante Mexicano
July-August 2003
Article
Menus of Central Mexico
Recipe courtesy Karen Hursh Graber
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con Salsa de Epazote
(Fried Cheese with Epazote Sauce)
Makes 8 appetizer-sized servings
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| The sauce | |||||||
| 4 | c. water | ||||||
| 1 | lb. tomatillos | ||||||
| 1/2 | medium white onion, peeled and chopped | ||||||
| 4 | cloves garlic, peeled | ||||||
| 4 | serrano chiles | ||||||
| 4 | sprigs epazote, leaves removed from stems (about 1/2 cup leaves) | ||||||
| 1 | T. corn oil | ||||||
| Salt, to taste | |||||||
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Place the water, tomatillos, onion, garlic and chiles in a saucepan, bring to a boil and cook until the tomatillos are just soft.
Remove boiled ingredients and put in a blender with epazote leaves and just enough of the cooking water to permit easy movement of blender blades. Puree until smooth.
Heat the oil in another saucepan, add the blended ingredients and cook for 10 minutes. Gradually add remaining cooking water until sauce reaches desired consistency. It should be medium-thick. Add salt. | |||||||
| 8 | slices V&V Chihuahua or similar cheese, 1/2" thick | ||||||
| 2 | eggs, beaten | ||||||
| 1 | c. dry bread crumbs | ||||||
| Corn oil for frying | |||||||
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Dip each slice of cheese in beaten egg, then in breadcrumbs. Place slices on rack for 15 to 20 min. Do not refrigerate at this time.
Heat oil in large skillet until hot but not smoking. Fry cheese slices, turning once, until golden brown on both sides. Drain on paper towels.
Serve immediately with sauce. RETURN TO TOP | |||||||
