GRILLED CORN WITH CILANTRO PESTO AND COTIJA CHEESE
GRILLED ACHIOTE VEGGIE TOSTADAS WITH GOAT CHEESE
ACHIOTE CHICKEN STEW WITH SPICY PICKLED RED ONIONS
TORTILLA SOUP WITH CUMIN-SPICED PORK
CRAB TOSTADAS WITH FIRE-ROASTED CHILES, AVOCADO, AND TOMATILLO SALSA
ANISE SEED–CRUSTED TILAPIA TACOS WITH FIVE-MINUTE MOLE SAUCE
No land has rocked my soul more sweetly than Mexico. I’ve traveled from Baja to Oaxaca and across the Yucatán Peninsula searching for the secrets to Mexico’s sensational sweet heat, and found the most extraordinary food in the most ordinary places: small nondescript kitchens in rug-making villages, working-class eateries under freeway overpasses, and off-road beachside shacks. I’ve cooked with local chefs of all ranks, making masa, moles, and mezcal, whipping up gorgeous salsas from potent ripe chiles, and otherwise engaging in culinary acts of sweet, smoky, fire-roasted deliciousness. I was introduced to the amazing red annatto seed and became an instant devotee of this powerful little flavor igniter.
In Mexico wherever you go, delicacies come warmly wrapped in the superbly satisfying yet modest tortilla: from the pibils and lime soups of the Yucatán to the barbacoa, pozole, and carnitas of Central Mexico and the sensational seafood of Mexico’s Caribbean-inspired southeastern regions. And like a tortilla, Mexican cuisine easily wraps itself around new tastes and crosses culinary borders.
Mexico’s big flavors found their way so prominently into my cuisine that I named my restaurants in San Francisco Sweet Heat in homage to these radiant tastes. So it’s only fitting we start our journey around the global kitchen here. Buen provecho!
ACHIOTE is a fantastic Central American paste that hails from the brick-red annatto seed. It infuses anything it touches with sexy, bright red-orange color and subtle, smoky, peppery overtones and a slight nutmeg back note. Achiote instantly transforms five dollars’ worth of bland chicken into a genius gourmet meal. Alone, it doesn’t have much taste, but awakened with water or citrus, its flavor ignites. Use it as a paste or marinade for almost anything: seafood, poultry, vegetables, rice, stews—you name it. You can buy achiote in brick form (small and large) online as well as in most ethnic food stores.
CHILES dominate the Mexican flavor profile, coming in a staggering array of shapes, sizes, and intensities, ranging from mild to mind-blowing. Among my personal favorites: poblano, ancho (a dried, smoked poblano), jalapeño, chipotle (a dried, smoked jalapeño), guajillo, habanero, serrano, and Anaheim.
CILANTRO, grown from coriander seeds, looks like wispy parsley, but flavorwise it is worlds apart. Cilantro not only brings an unusual lemony, grassy bite that brightens Mexican and Asian cuisines and perfectly offsets heat; it also creates balance, like a slice of lemon in an iced tea. It’s also visually beautiful, adding a decorative touch of flamboyant green to sauces, salsas, guacamoles, stews, stir-fries, and other veggie dishes.
CORIANDER SEED is a mini but mighty seed in the Mexican flavor family that also travels the world. Coriander adds a citrusy, aromatic element to food, and, like many spices, this bright sunshine seed is best toasted, then ground.
CUMIN is a culinary superstar. This potent aromatic seed has an earthy, peppery flavor that sweetly enhances almost any dish: veggies, meat and poultry, eggs, and sauces. (This versatility makes cumin a key element in other regional staples, like India’s garam masala.) Fantastic ground or in seed form (see World Pantry Primer), this rich and fragrant supernova of flavor partners perfectly with coriander.
MEXICAN OREGANO is a softer, menthol version of the oregano we all have in our cabinets. It adds a warm and slightly bitter flavor to dishes like Achiote Chicken Stew with Spicy Pickled Red Onions.
TOMATILLOS lend a luscious tang to any meat, poultry, seafood, or vegetable dish. Cooking these small, lime-green fruits releases their piquant sweetness. In the gooseberry family, tomatillos are the base of uniquely Mexican salsas and sauces and appear in everything from guacamole to enchiladas, tacos, and Chilaquiles.
PINEAPPLE-HABANERO SALSA
Salsa is as classic to Mexico as chutneys are to India. Here, tangy pineapples meet spicy habanero chiles for the epitome of sweet heat. This hot, piercing salsa is the rage on everything and was in squeeze bottles on every table at my Sweet Heat restaurants. I created it for fish tacos, but it became a signature condiment. I couldn’t make it fast enough!
SERVES 10
1½ cups chopped fresh pineapple
1 orange habanero chile, stemmed and chopped
½ cup chopped white onion
1 tablespoon fresh lime juice
½ teaspoon kosher salt
½ cup water
1 | Add the pineapple, cilantro, habanero, onion, lime juice, salt, and water to a blender and puree until smooth. (You can use canned pineapple, but a lot of the tangy freshness that defines this salsa might be lost.)
2 | Serve on fish, chicken, tacos, chips, or with anything else you like.
GRILLED CORN WITH CILANTRO PESTO AND COTIJA CHEESE
Unlike the classic Italian pesto, this piquant Mexican version with cilantro and pumpkin seeds creates a powerful flavor that’s fantastic on corn as well as fish or chicken. Instead of serving the corn on the cob, you can cut the kernels off, sauté them, and then stir in the pesto for a great corn salad. Feel free to substitute Parmesan cheese if you don’t have cotija, and use any leftover pumpkin seeds as snack food with a cocktail while the corn is grilling. The seeds stay fresh for a week if stored tightly covered.
SERVES 8
¼ cup green shelled pumpkin seeds
¾ cup plus 1 tablespoon canola oil
2 teaspoons chili powder
½ teaspoon kosher salt, plus more for seasoning
2 teaspoons finely chopped garlic
2 cups fresh cilantro, washed and large stems removed
½ cup grated cotija cheese, plus more for sprinkling (optional)
8 ears of fresh corn
1 | Preheat the oven to 450°F.
2 | In a small bowl, combine the pumpkin seeds, 1 tablespoon of the canola oil, the chili powder, and salt. Mix well. Spread the pumpkin seeds out evenly on a baking sheet and place on the middle rack of the oven. Stir the seeds every few minutes until they are golden brown and crackling, about 10 minutes. When the seeds are done, transfer to another flat pan to cool so they don’t overcook on the hot pan.
3 | To prepare the pesto, in a food processor, combine the garlic, cilantro, the remaining ¾ cup canola oil, the roasted pumpkin seeds, and the cotija. Puree until evenly mixed but slightly chunky. Add salt, if desired. Set aside. (The pesto can be covered tightly in plastic wrap and refrigerated for up to 1 week.)
4 | To prepare the corn, preheat a grill to high.
5 | Husk the corn and place it on the grill. Leave the grill open and turn the corn every 2 minutes to evenly roast it all around, roughly 10 minutes. Char marks will let you know it’s perfectly done. Use tongs to take the corn off the grill and place it on a platter.
6 | Using a pastry brush or butter knife, liberally slather the pesto over each ear of corn. Roll the corn around to completely cover it with pesto. Sprinkle with a little more cotija, if desired. Serve immediately.
GRILLED ACHIOTE VEGGIE TOSTADAS WITH GOAT CHEESE
I won my first episode of The Next Food Network Star with a variation of this dish. Mixed with citrus, the achiote infuses everything with a bright sunrise orange–red color and wonderfully pungent flavor, and pairs deliciously with the creamy, white goat cheese. It’s sometimes tough to make veggies taste superb—feel free to substitute your own vegetables in place of zucchini or to wrap everything in a tortilla for the perfect burrito. This visual and flavorful feast won’t let you down. For a touch of sweetness, you can add a teaspoon of agave syrup or honey to the beans. Enjoy with a spicy Margarita!
SERVES 4
¼ cup fresh orange juice
¼ cup fresh lime juice
1½ tablespoons achiote paste
½ teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil, plus more for rubbing
2 cups thinly sliced white onions
6 ounces brown mushrooms, cleaned, stemmed, and cut in half
1 teaspoon cumin seed
1 teaspoon dried Mexican oregano
½ cup water
2 medium green zucchini, cut in half lengthwise
Freshly ground black pepper
One 15-ounce can Bush’s Best black beans, rinsed and drained
4 corn tostadas
4 ounces creamy goat cheese
1 | In a small bowl, mix together the orange juice, lime juice, achiote paste, and salt until smooth. Set aside.
2 | In a sauté pan over medium-high heat, add the olive oil. Add the onions and mushrooms and cook until golden, stirring occasionally, about 10 minutes. Add the cumin seed and oregano and cook for 30 seconds, releasing the aromas of the spices. Add the achiote mixture and water and stir well. Turn the heat to medium and cook for 10 minutes more, or until it reaches a saucelike consistency. Remove from the heat and set aside.
3 | Preheat a grill to high. Make sure the grill is very hot so that you can get nice grill marks on the zucchini (otherwise it will be soft and overcooked).
4 | Rub the zucchini halves with a touch of olive oil and season with salt and pepper. Place on the grill top (or in a broiler or sauté pan). Grill over high heat until marked on both sides but still firm. Cut the zucchini into ½-inch-thick pieces and set aside.
5 | In a small saucepan, heat the black beans.
6 | Lay the tostadas on a large platter. Top each one with the black beans and then with the grilled zucchini. Pour the onion mixture over each evenly. Using two forks, drop the goat cheese on top in small pieces. Garnish with the cilantro and serve.
Cut 1 orange habanero chile in half. (Avoid touching your eyes when you handle the chile.) Push the 2 halves into a bottle of Herradura Silver Tequila. Close the bottle and let it sit for at least 24 hours. (It can sit as long as you like—you don’t ever have to remove the chile.)
In a shaker or pitcher, add a handful of ice, 1½ ounces spiced tequila, ½ ounce Cointreau (orange liqueur), the juice of 2 limes, and 1 teaspoon agave syrup or honey. Shake vigorously and strain through a fine-mesh sieve into martini glasses. Avoid aged tequila as the wood doesn’t allow the full flavor of the habanero to come out.
ACHIOTE CHICKEN STEW WITH SPICY PICKLED RED ONIONS
This one-pot recipe yields a chicken that literally shreds apart in a luscious stew. Served on rice, it’s a perfect meal for family dinners or parties. The next day relive the pleasure: Scoop it into tacos or a burrito, or eat it by itself with a green salad. This is one of those stews that tastes even better the next day (and the next) ….
SERVES 6
PICKLED ONIONS
2 red onions, thinly sliced (about 4 cups)
½ cup fresh lime juice
1 orange habanero chile, seeded and finely chopped
1 teaspoon kosher salt
CHICKEN STEW
Half 3.5-ounce box achiote paste
½ cup fresh lime juice
½ cup fresh orange juice
2 teaspoons kosher salt, plus more for seasoning
1 tablespoon canola oil
1 pound skinless, boneless chicken breasts
1 pound skinless, boneless chicken thighs
Freshly ground black pepper
1 medium white onion, thinly sliced (about 2 cups)
1 teaspoon cumin seed
1 teaspoon dried Mexican oregano
1 quart chicken stock
6 cups cooked white rice
2 Hass avocados, each cut into about 12 slices
8 ounces cotija cheese, grated
1 | To prepare the pickled onions, place the red onions in a shallow nonreactive container large enough for the onions to be spread out thin. Add the lime juice, habanero, and salt and mix well. Allow to sit at room temperature for 2 hours, stirring every 30 minutes, or allow to sit in the refrigerator overnight. The onions are ready when they are bright pink and softened. They will be sweet and spicy with a little crunch.
2 | Preheat the oven to 300°F.
3 | To prepare the chicken stew, in a small bowl, combine the achiote paste, lime juice, orange juice, and salt. Using a fork, break the achiote apart and mix well until incorporated without any chunks. (You can also place the ingredients in a resealable plastic bag and mix them together.) Set aside.
4 | In a large, wide pot over medium-high heat, add the canola oil. Pat the chicken breasts and thighs dry and season with salt and pepper. Once the oil is hot, add the chicken pieces and sauté until lightly golden on both sides; the chicken will still be raw in the center. You may have to brown the chicken in several batches based on the size of the pot. Remove the chicken from the pot and reserve in a baking dish just large enough to hold the chicken.
5 | In the same pot used for browning the chicken, add the white onion and cook until soft and golden. Add the cumin and oregano and stir. Allow to toast for 15 seconds, then add the chicken stock and the achiote mixture. Stir to mix well. Bring the mixture to a boil. Turn off the heat and carefully pour the mixture over the chicken in the baking dish. Cover tightly with aluminum foil and bake for 2 hours.
6 | Remove the baking dish from the oven. Shred the chicken in the broth using two forks. Once all the meat is shredded (it should resemble pulled pork), cover the dish and let it sit, allowing the chicken to absorb the sauce. The meat should be saucy, like a thick stew with just enough liquid to cover.
7 | Before serving, reheat the chicken in a pot on the stove. If it is not a nice thick, saucy consistency, simmer for a few minutes to reduce the sauce.
8 | Place the rice on plates as desired. Spoon the chicken with sauce over the top. Garnish with the sliced avocados, a forkful of the pickled red onions, and a sprinkle of cotija and cilantro.
FLAVOR SECRETS
This recipe is a quick, easy variation on cochinita pibil, a classic from Mexico’s Yucatán region. Traditionally, a whole pig is rubbed in achiote, wrapped in banana leaves, and cooked in a hot rock oven until it falls apart. For an even more authentic version, substitute pork shoulder for the chicken. Cut the pork into large, wide pieces about 1 inch thick before following the chicken recipe, beginning with browning in a large pot.
TORTILLA SOUP WITH CUMIN-SPICED PORK
This tortilla soup has brought happiness to countless customers in my Sweet Heat restaurants. One of the delicious secrets here is the soft, raw corn tortilla pureed into the broth. It acts as a natural thickener while adding rich maize flavor and lots of texture. Think of it as the soup your Mexican grandma gives you when you’re sick—but don’t wait until then to make it!
SERVES 4
1 teaspoon cumin seed
8 ounces pork shoulder or tenderloin
3½ teaspoons kosher salt
Freshly ground black pepper to taste
2 tablespoons canola oil
1½ cups thinly sliced white onions
2 garlic cloves, roughly chopped
1 teaspoon dried Mexican oregano
6 cups chicken stock
Two 6-inch corn tortillas
2 guajillo chiles or ½ ounce dried guajillo chiles
1 ancho chile or ¾ ounce dried ancho chiles
½ cup fresh lime juice
1 cup Bush’s Best pinto beans, rinsed and drained
12 tortilla chips, crushed
3 tablespoons grated cotija cheese or grated Parmesan cheese
½ bunch fresh cilantro, roughly chopped
1 ripe avocado, cut into 16 slices
1 | Using a mortar and pestle or a coffee grinder, grind the cumin seed to a rough, sandy texture. Rub the cumin all over the pork, coating it evenly. Season with 1½ teaspoons salt and the pepper.
2 | In a pot large enough to brown the pork and onions at the same time, heat 2 tablespoons of the canola oil over medium-high heat. Place the pork on one side of the pot. Sauté, flipping frequently, until golden on both sides. Add the onions to the other side of the pot, but don’t crowd the pork or it will braise instead of sauté. Once both the pork and the onions are browned, add the garlic and oregano and stir everything together. You want to bring the aroma out of the garlic, but you don’t want to brown it. Add the chicken stock and ½ teaspoon salt to the pot and bring to a boil. Turn down the heat to a simmer.
3 | Add the 2 whole corn tortillas to the stock, cover, and continue simmering. Be careful not to let the stock boil or the pork will get tough.
4 | Pull the stems off the guajillo and ancho chiles. Remove the seeds for a milder soup or leave them in for a spicy soup. Drop the chiles into the stock.
5 | Cook the mixture until the pork is thoroughly cooked, about 20 minutes if using tenderloin, or 90 minutes for a flavorful, tender shoulder.
6 | Remove the pork from the broth and set aside on a plate to cool.
7 | In a blender, puree the broth with all the ingredients that are in the pot. Pour the puree back into the pot so you can keep it warm, or reheat it if not serving it right away. Add the remaining 1½ teaspoons salt.
8 | Shred the pork using two forks. Add the shredded meat to the puree. Pour in the lime juice. Add the beans. (Since the beans are precooked, there is no need to cook them beforehand.)
9 | Ladle the soup into bowls and garnish with the crushed tortilla chips, cotija, cilantro, and sliced avocado.
FLAVOR SECRETS
Dried chile pods add a bigger punch of flavor and aroma than does chili powder. It is well worth the effort to use them.
CRAB TOSTADAS WITH FIRE-ROASTED CHILES, AVOCADO, AND TOMATILLO SALSA
I learned this recipe in Oaxaca on the dirt floor of a barn, using only one propane burner and a giant mortar and pestle. The tomatillos literally burst open to create a naturally thick, bright salsa. The smoky chipotle chiles—ancho and guajillo chiles work also—turn the salsa a rich green and add just enough heat to pull together the textures and flavors of creamy avocado, crunchy tostada, and tender crab. You can also substitute shrimp in place of the crabmeat for a dish that is great as an appetizer or a main course. And if you have any leftover crab mixture, combine it with the salsa and simmer it in a saucepan to make a filling for enchiladas.
SERVES 4 TO 8
1 red bell pepper
1 ripe avocado
¼ cup fresh lime juice
⅓ cup fresh cilantro, finely chopped, plus more for garnish (optional)
½ teaspoon kosher salt, plus more for seasoning
1 pound lump or backfin crabmeat
10 tomatillos
½ teaspoon cumin seed, toasted and ground
2 garlic cloves
2 chipotle chiles in adobo
6 corn tostadas
1 | Preheat the oven to broil.
2 | Place the red bell pepper on a sheet pan on the highest rack in the oven. Use tongs to turn the bell pepper every minute until it is completely black on all sides. (You can also blacken the bell pepper over an open flame on a grill—just be careful not to let it catch fire.) Place the bell pepper in a bowl, cover the bowl with aluminum foil, and let sit for 10 minutes to cool—this will also steam the skin loose. Once the bell pepper is cool, wipe off the skin gently with your fingers. Do not use water to get blackened skin off, the flavorful oils will get washed away. Remove the seeds and chop the bell pepper into 1-inch strips, placing the strips in a medium bowl. Set aside.
3 | Peel, pit, and chop the avocado into small cubes and add to the bell peppers. Add the lime juice and cilantro and season with salt. Stir well. Add the crabmeat and gently mix everything together. Be careful not to overmix and break up the crabmeat. Cover the bowl and refrigerate until ready to serve.
4 | Remove the husks and stems of the tomatillos and discard. Rinse the tomatillos under warm water to remove the sticky film. Place in a medium pot and cover with cold water. Place over high heat and bring to a boil. Boil until the tomatillos turn dark green and are soft, about 10 minutes. Do not let them split or you will lose some yummy juice! Remove from the water and allow to cool. Discard the water.
5 | In a large mortar (you can also use a food processor), add the ½ teaspoon salt, the cumin, and the garlic and grind to a paste. Add the chipotles and continue to grind until smooth. (You can also use any dried chile: ancho, guajillo, etc. See this page on rehydrating dried chiles.) Add the cooled tomatillos. Press them gently between your fingers to pop them and then grind them into the mix. The salsa will be slightly chunky.
6 | Place each tostada on a plate or break them into 2-inch pieces to serve them appetizer style. Top the tostadas with the crab mixture. Drizzle the tomatillo salsa liberally over the crab. Garnish with additional chopped cilantro, if desired.
FLAVOR SECRETS
For an easy hot sauce, puree a can of chipotle chiles in adobo with a touch of water in a blender or food processor. Keep the puree in a tightly covered container in the refrigerator for up to a month. This is a great way to add a spoonful of quick, smoky heat to a sauce or salsa anytime. One chile equals about 1 teaspoon of the puree.
ANISE SEED–CRUSTED TILAPIA TACOS WITH FIVE-MINUTE MOLE SAUCE
This was the recipe for my first “Spice Smuggler” webisode on foodnetwork.com, and anise seed is the star. When paired with fish, anise seed yields a crunchy “breading” and a sweet licorice note. And this simplified version of mole sauce adds all the pleasure of a smoky chile flavor without all the work. The iceberg lettuce adds a fresh crunch to the tacos and balances the salty tang of the cotija cheese. If you don’t have the dried chiles, substitute three chipotle chiles (canned) or 3 tablespoons chili powder for a megadelicious dish!
SERVES 4
1 pound tilapia
2 teaspoons kosher salt, plus more for seasoning
2 tablespoons anise seed
2 ancho chiles
1 guajillo chile
2 tablespoons canola oil
1 cup thinly sliced white onions
2 garlic cloves
2 Roma tomatoes
⅓ cup skinless slivered almonds
1 teaspoon cumin seed
¼ cup dark raisins
8½ corn tortillas
2 cups shredded iceberg lettuce or red cabbage
¼ cup grated cotija cheese
1 | Season the tilapia with salt and lay it on a plate. Pour the anise seed over the fish (don’t be shy) and turn the fish over to coat both sides evenly and liberally.
2 | Remove the stems from the ancho and guajillo chiles and add the chiles to a small saucepan filled with 5 inches of cold water. Bring to a boil, then turn off the heat and cover. Let sit for at least 15 minutes.
3 | In a large sauté pan over medium-high heat, add the canola oil. Once the oil is hot (you’ll see a haze coming off the pan), carefully lay the anise-coated tilapia in the pan. Sauté the fish until golden on one side, about 2 minutes. Flip over and finish cooking, about 3 minutes. Remove from the pan and set aside.
4 | In the same pan, sauté the onions, garlic, and whole tomatoes until lightly golden brown. Monitor the heat so that you’re always adding color but not burning anything. Add the almonds and cumin seed and cook for 1 more minute. Set aside.
5 | Place the soaked chiles in a blender. Pour 1 cup of the chile soaking water over the onion mixture in the sauté pan and discard the rest. Carefully transfer the mixture to the blender. Add the 2 teaspoons salt, the raisins, and the ½ corn tortilla and puree until very smooth.
6 | Briefly toast the remaining 8 tortillas on a grill or warm as desired and lay 2 on each of four plates. Spoon the tilapia onto the tortillas and break it up with a fork. Spoon the sauce over the fish. Add the shredded lettuce and garnish with the cotija cheese. Serve immediately.
FLAVOR SECRET
To gauge when fish is properly cooked on the stove top or grill, place a spatula halfway under the fish and push the handle down like a lever. If the fish separates, it’s done. If it doesn’t, continue cooking for a bit and repeat the process. When fish breaks nicely under a spatula inserted halfway, it’s ready to serve.
SEARED SCALLOP TACOS WITH GREEN CHILE CHUTNEY
While tasting my way through Mexico, I had a seriously luscious scallop taco with chipotle salsa that made the rest of the world disappear for a moment. I loved the smoky heat of the sweet roasted chiles with the tender, lobsterlike texture of the scallops. Here, I sweeten things up by roasting green chiles with apple cider vinegar and sugar. The result is the first item featured on my Sweet Heat restaurant menu. Everything sits snugly in a warm tortilla topped with fresh crunchy shredded green cabbage. Heaven.
SERVES 3 TO 4
6 green Anaheim chiles
8 large sea scallops
¾ teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 tablespoon canola oil
½ teaspoon cumin seed, toasted and ground
2 teaspoons dried Mexican oregano, toasted and ground
¼ cup apple cider vinegar
¼ cup sugar
1 teaspoon chipotle chile in adobo
½ cup sour cream
¼ cup fresh lime juice
6 or 8 corn or flour tortillas
1 cup shredded green cabbage
1 | Preheat the oven to high broil.
2 | Place the Anaheim chiles on a sheet pan on the highest rack in the oven. Use tongs to turn the chiles every minute until they are completely black on all sides. (You can also blacken the chiles over an open flame on a grill—just be careful not to let them catch fire.) Place the chiles in a bowl, cover the bowl tightly with aluminum foil, and let sit for 10 minutes to cool—this will also steam the skin loose. Once the chiles are cool, wipe off the skin gently with your fingers. Do not use water to get blackened skin off chiles; the flavorful oils will get washed away. Remove the seeds and finely chop the chiles. Set aside.
3 | Finely chop the jalapeño, removing the seeds for a milder chutney or leaving them in for maximum heat. Add the jalapeño to the Anaheims and set aside.
4 | Rinse the scallops well and pat dry with a paper towel. Remove and discard the rubbery lip from the side of each scallop. Season the scallops with salt and pepper.
5 | In a medium skillet over medium-high heat, add the canola oil. Once the oil is hot (you will see a haze coming off the oil), add the scallops to the pan. Sear on the first side until a nice golden crust forms, about 3 minutes. Flip over the scallops and continue cooking until the sides of the scallops turn from translucent to opaque, about 1 minute. Be careful not to overcook. Remove from the pan and set aside. The scallops will continue to cook when you remove them from the pan due to the residual heat.
6 | In a separate medium skillet over medium heat, add the cumin and oregano. Toast for 1 minute, just until you can smell the perfume of the spices. Add the vinegar, sugar, and ½ teaspoon of the salt and bring to a boil. Add the chopped Anaheim and jalapeño chiles and simmer until the mixture thickens but still easily flows from side to side as you tilt the pan. Using a rubber spatula, remove the chutney to a bowl and let cool. It will continue to thicken as it cools. (The chutney will last for 3 weeks in a tightly covered container in the refrigerator.)
7 | Smash the chipotle chile in a bowl. Use a fork to stir in the sour cream and the remaining ¼ teaspoon salt. Pour in the lime juice and mix well. Set aside at room temperature.
8 | Toast the tortillas on a grill, in a nonstick pan, or under the broiler until warm, soft, and slightly golden. Lay them on three or four plates. If not serving right away, place the tortillas in a bowl and cover with a dry towel.
9 | Divide the shredded cabbage evenly among the tortillas. Cut the scallops into pieces and lay them on the cabbage. Top with the chutney, then the seasoned sour cream. Enjoy!
FLAVOR SECRETS
For an easy and delicious salsa, take a can of chipotle chiles in adobo and puree with a touch of water in a blender or food processor. (Store in the refrigerator for up to 3 weeks.) Use a spoonful to kick up the flavor and heat of salsas, sauces, or salad dressings. Canned chipotle can be found in the ethnic food aisle of most supermarkets.
ACHIOTE CHICKEN SANDWICH
Achiote’s bright, earthy flavor comes alive in this chicken sandwich kicked up a hundred notches. Fantastic for lunches, picnics, parties—anytime you want sensational flavor. And the leftover chicken and onions are great in tacos.
SERVES 6
1 tablespoon fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon achiote paste
½ teaspoon cumin seed, ground
2 allspice berries or 1⁄8 teaspoon ground allspice
½ teaspoon dried Mexican oregano
½ pound skinless, boneless chicken breasts or thighs
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons mayonnaise
6 sandwich rolls, grilled or toasted, if desired
3 cups shredded iceberg lettuce
2 cups pickled red onions
1 | To prepare the achiote marinade, in a medium bowl, add the orange juice, lime juice, achiote, cumin, allspice, and oregano. Mix well with a fork.
2 | Slice the chicken in half horizontally and place it in the bowl with the marinade, coating it thoroughly. Cover with plastic wrap and place on a counter for 30 minutes to 1 hour, or in the refrigerator for up to 6 hours.
3 | Brush a grill with the canola oil. Turn the grill to medium-high. (If you’re cooking this on the stove top, heat 2 tablespoons canola oil in a medium sauté pan over medium heat.)
4 | Remove the chicken from the bowl. Wipe any excess marinade off the chicken and season both sides well with salt and pepper. Place the chicken on the grill and cook until the meat is white all the way through (160°F in the thickest part of the chicken, if using a meat thermometer). The breast will cook faster than the thighs. Keep in mind that the chicken will continue to cook a little bit as it rests, so be careful not to overcook it on the grill. Cut one piece open and peek if you need to.
5 | Remove the chicken from the heat and allow it to rest for 10 minutes.
6 | Spread the mayonnaise evenly over both sides of each roll. Lay the chicken on top of the mayonnaise on one half of the rolls. Lay the lettuce on top of the chicken. Spread the onions across the lettuce, close the sandwiches, and serve.
