December 2012

Gallery

Recipe Summary

Yield:
4
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Ingredients

Stew
Garnish

Directions

Instructions Checklist
  • Preheat oven to 375ñ. Place yellow tomatoes on sheet pan and roast for 15 minutes or until tomatoes are soft. Remove from oven and purée the tomatoes in a blender until smooth. Reserve tomato mixture.

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  • Heat the oil in a heavy bottom saucepan over medium-high heat. Add poblano pepper, onion and celery and sauté for 3 minutes or until onion is translucent. Add garlic, jalapeño, cumin and coriander and sauté for 1 minute.

  • Deglaze pan with tequila and beer and reduce by half, about 1 minute. Add the chicken stock, tortillas, and reserved tomatoes.

  • Bring mixture to a boil. Reduce to a simmer and cook for 20 minutes or until mixture has thickened like a traditional tomato sauce.

  • Strain through a large-hole strainer or China cap and season with salt, pepper and lime juice to taste. Reserve.

  • Heat the oil in a heavy bottom saucepan over medium-high heat. Add ham and sauté until browned, about 2 minutes. Add corn, red onion, celery and jalapeño and sauté for 3 minutes or until onion is translucent. Add remaining ingredients and heat through for about 1 minute. Add reserved yellow tomato sauce and mix to combine. Keep warm.

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