Oysters Veracruz

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.