Oz
04-16-2008, 02:17 PM
fish:
1 pound bonito, cut into 2- by 4- by 1-inch strips
2 tablespoons freshly squeezed lime juice, plus more, if necessary
1/4 cup olive oil, plus more for oiling grill
2 tablespoons chipotle rub
2 tablespoons diced radish
2 tablespoons very thinly sliced scallion, white and green parts
charred tomato mint salsa
8 small tortillas, heated
Light the grill. In a medium-sized, nonreactive bowl, toss the fish with
lime juice, 1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and
let marinate about 1 hour. Oil grill and cook fish over a hot fire until
lightly charred and medium-rare (it should still be pink in the middle),
about 3 minutes.
In a warm bowl (so fish does not cool too much), shred fish. Taste for
seasoning and sprinkle with a little more Chipotle Rub and lime juice, if
needed.
chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined
5 ancho chiles*, seeded and deveined
25 garlic cloves
1 1/2 cups coarse salt
* available at Mexican markets and some specialty produce markets
In a small heavy skillet dry-roast oregano over moderate heat,
shaking skillet occasionally, until fragrant and beginning to brown,
about 2 minutes, and transfer to a small bowl. Cool oregano
completely and in an electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but
not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning
them, until puffed and just beginning to brown, about 10 seconds.
(Do not let chiles burn or rub will be bitter.) Transfer chiles as fried
to paper towels to drain and cool until crisp.
Break chiles into pieces and in coffee/spice grinder grind fine in batches.
In a food processor grind oregano and chiles with garlic and salt until
mixture is a shaggy, saltlike consistency. If mixture seems moist, on a
large baking sheet spread it into a thin, even layer and dry in middle of
an oven set at lowest temperature until no longer moist, about 1 hour.
Break up any lumps with your fingers.
salsa:
3 plum tomatoes
a 1/2-inch-thick slice medium white onion
1 garlic clove, unpeeled
2 serrano chiles* with seeds, chopped (wear rubber gloves)
12 fresh coriander leaves, chopped coarse
3 large fresh mint leaves, chopped fine
1/4 teaspoon ground cumin
1/4 cup water
1/8 teaspoon coarse salt, or to taste
* available at Mexican markets and some specialty produce markets
Heat a dry "comal" or flat iron griddle over moderately low heat until hot
and pan-roast tomatoes, onion, and garlic, turning them occasionally to
ensure even roasting, until brown and soft throughout, about 15 minutes.
Discard tomato stems and garlic skin.
Chop tomatoes, onion and garlic coarse and in a bowl stir together with
remaining ingredients. (Salsa should be chunky.) Salsa may be made 2
days ahead and chilled, covered.
1 pound bonito, cut into 2- by 4- by 1-inch strips
2 tablespoons freshly squeezed lime juice, plus more, if necessary
1/4 cup olive oil, plus more for oiling grill
2 tablespoons chipotle rub
2 tablespoons diced radish
2 tablespoons very thinly sliced scallion, white and green parts
charred tomato mint salsa
8 small tortillas, heated
Light the grill. In a medium-sized, nonreactive bowl, toss the fish with
lime juice, 1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and
let marinate about 1 hour. Oil grill and cook fish over a hot fire until
lightly charred and medium-rare (it should still be pink in the middle),
about 3 minutes.
In a warm bowl (so fish does not cool too much), shred fish. Taste for
seasoning and sprinkle with a little more Chipotle Rub and lime juice, if
needed.
chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined
5 ancho chiles*, seeded and deveined
25 garlic cloves
1 1/2 cups coarse salt
* available at Mexican markets and some specialty produce markets
In a small heavy skillet dry-roast oregano over moderate heat,
shaking skillet occasionally, until fragrant and beginning to brown,
about 2 minutes, and transfer to a small bowl. Cool oregano
completely and in an electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but
not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning
them, until puffed and just beginning to brown, about 10 seconds.
(Do not let chiles burn or rub will be bitter.) Transfer chiles as fried
to paper towels to drain and cool until crisp.
Break chiles into pieces and in coffee/spice grinder grind fine in batches.
In a food processor grind oregano and chiles with garlic and salt until
mixture is a shaggy, saltlike consistency. If mixture seems moist, on a
large baking sheet spread it into a thin, even layer and dry in middle of
an oven set at lowest temperature until no longer moist, about 1 hour.
Break up any lumps with your fingers.
salsa:
3 plum tomatoes
a 1/2-inch-thick slice medium white onion
1 garlic clove, unpeeled
2 serrano chiles* with seeds, chopped (wear rubber gloves)
12 fresh coriander leaves, chopped coarse
3 large fresh mint leaves, chopped fine
1/4 teaspoon ground cumin
1/4 cup water
1/8 teaspoon coarse salt, or to taste
* available at Mexican markets and some specialty produce markets
Heat a dry "comal" or flat iron griddle over moderately low heat until hot
and pan-roast tomatoes, onion, and garlic, turning them occasionally to
ensure even roasting, until brown and soft throughout, about 15 minutes.
Discard tomato stems and garlic skin.
Chop tomatoes, onion and garlic coarse and in a bowl stir together with
remaining ingredients. (Salsa should be chunky.) Salsa may be made 2
days ahead and chilled, covered.