Oysters Veracruz
Yield
24 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Oysters | |||
| 12 | ounces |
quesadillas
presliced, cut in strips |
* |
| 24 | each |
oysters
shucked shells cleaned, reserved, rock salt |
|
| Chipotle sauce | |||
| 15 | each |
italian plum (roma) tomatoes
|
|
| 3 | medium |
onions
|
|
| 3 | tablespoons |
garlic
minced |
|
| 2 | teaspoons |
oregano
dried |
|
| 2 | cups |
cilantro
chopped |
|
| 3 | each |
limes
juice only |
|
| 5 | each |
chipotle chili peppers
in adobo, canned |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Oysters | |||
| 12 | ounces |
quesadillas
presliced, cut in strips |
* |
| 24 | each |
oysters
shucked shells cleaned, reserved, rock salt |
|
| Chipotle sauce | |||
| 15 | each |
italian plum (roma) tomatoes
|
|
| 3 | medium |
onions
|
|
| 45 | ml |
garlic
minced |
|
| 1E+1 | ml |
oregano
dried |
|
| 473 | ml |
cilantro
chopped |
|
| 3 | each |
limes
juice only |
|
| 5 | each |
chipotle chili peppers
in adobo, canned |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Oysters Veracruz: Poach the oysters for approximately 1 to 1½ minutes.
Refresh in an ice bath and drain well.
Put the oysters back in their shells, with 1 tablespoon of the chipotle sauce and top with the cheese.
Spread rock salt on a sheet pan and layer oysters.
Roast until cheese has melted.
Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, sliced ½ inch thick and the tomatoes, over Mesquite coals.
The tomatoes should have charred skins (if not grilling, char tomatoes skins in a very hot skillet and then add the onions with some vegetable oil to a hot sauce pan) Add garlic and continue to cook for about 2 minutes.
Add the oregano, cilantro, and the chilies, which have been rinsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes .
Let cool and then purée in the blender, adding the lim e juice and salt and pepper to taste.
For spicier sauce, add some of the adobo from the canned chilies.
