Pan-Fried Peppers with Lemon, Garlic, and Sea Salt (via Bon Appetit)
Pickled Peppers with Shallots and Thyme (via Bon Appetit)
Adapted from Everyday Food, September 2010
1 pound tomatillos, husked and rinsed
4 anaheim chiles
1/2 white onion, quartered
3 garlic cloves, unpeeled
salt and pepper
8 corn tortillas
oil or lard for frying
1/4 head red cabbage, shredded (2 cups)
3 radishes, thinly sliced
2 ounces crumbled cotija, queso aÃ±ejo, or queso fresco
1. Heat broiler with oven rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet. Broil 5 minutes or until tomatillos and chiles are blackened and blistered. Flip everything and broil 5 minutes more. When cool enough to handle, peel the garlic and peel, core, and seed the chiles. Add the garlic, chiles, tomatillos, onion, and 1/2 cup water to a food processor or blender, and blend until smooth. Add salt and pepper to taste.
2. Heat about 1/4 inch of oil in a frying pan over medium-high. Heat the sauce in another frying pan. Working one at a time, fry a corn tortilla in the oil for about 30 seconds on each side. It should brown slightly around the edge and firm up, but you don’t want it crispy like a tostada. Pull the tortilla out of the oil, let it drip for a few seconds, then dip it into the sauce and flip it over. Place the tortilla on a plate, folded in half. Repeat with remaining tortillas, for a total of 2 tortillas per plate.
3. Top each plate of sauced tortillas with one-quarter of the cabbage, radishes, and cheese. Serve hot.
Yield: 4 servings