Fried Green Tomatoes with Three Chile Sauce

The other night I made enchiladas.  And unfortunately I don’t have a picture of them, otherwise I would have obviously shared the recipe with you.  But, I will share the chile sauce recipe, because you can use this on any type of enchiladas you wish.  I made them with chicken, onions and cheese.  If you have a hankering for a vegetarian version, well, go ahead and use this sauce to coat them.  It is spectacular.  That’s why I chose to top the tomatoes with the sauce too, and I plan to use this sauce as a base for other things too, or maybe just as a flavor enhancer.  The deep rich smokiness elevates a lentil soup, perhaps, to plain ole good for you, to hell yeah! for your taste buds.

Fried green tomatoes are super simple.  But I thought I would include this recipe, so you could have the sauce too!  So, you craving huevos rancheros?  Add this sauce to them.  Maybe some nachos?  Bring this out as a dip.  Or maybe you want to make a butternut squash soup.  Well, this sauce will lend the perfect balance to the sweetness of the squash… endless possibilities, one sauce!

So here’s what you’re going to need:

1 large green tomato

1 egg, beaten

1/2 cup cornmeal

1/2 cup olive oil

Maldon Sea Salt

For the sauce:

3 guajillo peppers

2 ancho peppers

3 new mexico peppers

1 cup soaking liquid

1 large onion, chopped

2 garlic cloves, minced

1 tsp achiote powder

1 tsp ground coriander

2 tsp garlic salt

1 tsp onion powder

1 small can diced tomatoes

3 tsp brown sugar

4 tsp cumin powder (if you don’t like cumin as much as I do, add less.  But trust me on this!)

1 tsp dried oregano

1 1/2 cups chicken stock

1 dash ground chipotle

1 bay leaf

Salt and Pepper, to taste

 

To make the sauce:

On a comal, or griddle set to medium high heat, toast the dried peppers on both sides, about 1 minute per side, until fragrant.  Don’t let them burn, if they do, chuck them out because they will just become bitter.  Slice the toasted chiles, and remove seeds and veins.  Then place in 3 cups boiling water, and soak for about 20-30 minutes, or until tender.  Strain them, and reserve one cup of the soaking liquid.  Puree the chiles with the soaking liquid and reserve.

In a large skillet over medium high heat, add the olive oil, onions and achiote powder.  Saute for about 7 minutes or until the onions are softened.  Add the minced garlic and sauté another 2-3 minutes, or until fragrant.  Add the rest of the ingredients and bring to a boil.  Add the pureed chiles, and lower the heat to medium and let cook for about 15 minutes, or until thickened slightly.  Taste and adjust seasonings.  Reserve the sauce for whatever you need.  Will keep in the refrigerator in an airtight container for up to a week.

For the tomatoes:

Slice the tomato in 1 inch thick slices.  Arrange the slices on a paper towel and let the water from the tomato be soaked up.  Beat the egg in a small bowl, and add the cornmeal on a plate.

In a small frying pan, heat the olive oil over high heat.  When it is very hot, dip the tomato in the egg, then coat both sides with the cornmeal and fry for about 2-3 minutes per side.  Drain on a fresh piece of paper towel.

When they are all done, arrange on a platter, sprinkle with sea salt and dollops of the chile sauce.

From my kitchen to yours,

Carla