salsastacosandTHE SANTA FE SCHOOL OF COOKING31SPICy SALSASNew Mexico Red Chile Salsa If you enjoy the smoky heat of chipotle chiles, this is the salsa for you. It’s outstanding served on its own with tortilla chips, or with grilled pork or fajitas. Rating medium.Makes 2 1/2 cups2 dried morita chiles or 2 tablespoons pureed, sieved chipotles in adobo sauce8 dried New Mexico red chiles4 medium-size ripe plum tomatoes1 medium white onion, peeled and cut into half-inch-thick slices6 cloves garlic, unpeeled1 teaspoon crushed dried Mexican oregano1/2 cup waterSalt, to tasteSugar, to tasteDrizzle of extra virgin olive oil (optional)1. Heat the broiler and set a heavy skillet over medium heat. Break the stems from the chiles and shake out the seeds. Place the chiles in the heated skillet, pressing them down with a kitchen towel until they have darkened in spots and you can smell their aroma. This process will take only moments. Place the toasted chiles in a bowl and pour very hot water over them. Weight them to submerge. Soak for 20 minutes, drain, and reserve the soaking water.2. Spread the tomatoes on a foil-lined baking sheet and set on a rack positioned at the closest level to the broiler. Broil for 5–6 minutes, until softened and blackened. Using tongs, turn them over and roast for another 5–6 minutes, until softened and darkened on the other side. Cool, then peel the tomatoes, reserving any juices that accumulate; discard the peelings.3. Turn the oven down to 425 degrees. Separate the onion into rings. Spread the garlic and onion rings on a foil-lined baking sheet and roast until the garlic is soft and the onion rings have browned, about 15 minutes.4. Chop the onion rings and garlic and set aside. Place the soaked chiles in a blender with a little of the soaking liquid; puree and reserve. Add the tomatoes and reserved juices to a food processor and pulse until coarsely pureed. Place the purees in a bowl and mix thoroughly. Add the oregano and water, if necessary, to give the salsa a pleasing consistency.5. Taste and adjust seasonings with salt and sugar; drizzle with olive oil, if desired.SPICy SALSAS50Grapefruit-Orange Salsa This colorful combination of citrus fruits makes a perfect condiment for fish tacos, or is a tasty side dish for duck and Monterey Jack quesadillas. The serranos add just the right chile kick. If serving a main dish intense with chile flavors, reduce the serranos so the salsa cools the palate. Rating medium.Makes 6 servings3 large oranges, peeled and sectioned2 large Ruby Red grapefruits, peeled and sectioned1/3 cup coarsely chopped fresh cilantro1 to 2 serrano chiles, minced (optional)1 red onion, trimmed and cut into sliversExtra virgin olive oil, to tasteBalsamic or red wine vinegar, to tasteSalt, to taste1. Combine all ingredients except the oil, vinegar, and salt; mix gently. 2. Add the remaining ingredients no more than 5 minutes before serving (the acid will make the citrus sections fall apart). TACO FILLINGS102Apple Pie TacosDessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.Makes 8 tacosTaco Filling4 tart apples, peeled, cored, and cut in quarter-inch-thick slicesDash of salt1/4 cup plus 2 tablespoons sugar, divided2 tablespoons all-purpose flour2 teaspoons cornstarch2 tablespoons butter2 teaspoons ground Mexican canela or cinnamon1/2 teaspoon ground allspice1/2 cup apple juiceTacos8 (6-inch) or 4 (10-inch) Flour Tortillas (page 108), cut in half2 to 3 tablespoons butter1/8 cup powdered sugar1 teaspoon ground Mexican canela or cinnamonTaco Filling1. Preheat a heavy skillet or saucepan to medium (300 to 325 degrees).2. Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch.3. Place butter in pan; when it sizzles, add apple slices.4. Cook 3–4 minutes, stirring occasionally, until flour mixture combines with butter.5. Add canela and allspice then apple juice and remaining sugar.6. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.103TACO FILLINGSTacos1. Spoon about 2 tablespoons of the filling on each tortilla and fold in half.2. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 1 1/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through.3. Dust tacos with powdered sugar and canela or cinnamon.Note: These may be prepared ahead of time and reheated in a 325-degree oven.Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >