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Receta Romaine Hearts With Pipian
by Global Cookbook

Romaine Hearts With Pipian
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  Raciónes: 8

Ingredientes

  • 3 x dry 4" to 5" California or possibly
  •     New Mexico chilies
  • 1/2 c. shelled roasted pumpkin seeds (pepitas)
  • 2 x garlic cloves peeled
  • 2 Tbsp. red wine vinegar
  • 3/4 c. minced Roma tomatoes
  • 1/2 c. fresh cilantro - (lightly packed)
  •     Salt to taste
  • 24 x romaine lettuce leaves, 6" to 7" - (to 32) rinsed, crisped
  •     Ice cubes as needed

Direcciones

  1. Throw away chili stems. Shake out and throw away chili seeds. Put chilies in a bowl and pour 1 1/2 c. boiling water over them. Let stand till soft, 6 to 7 min.
  2. Meanwhile, in an 8- to 10-inch frying pan over high heat, stir or possibly shake pumpkin seeds till they smell lightly toasted, 2 to 3 min.
  3. Put pumpkin seeds in a blender or possibly food processor. Lift chilies from soaking liquid and add in to blender. Add in garlic, vinegar, tomatoes, and cilantro. Whirl, adding sufficient chili-soaking liquid (about 1/2 c.) to make pipian mix thin sufficient to scoop but not drippy. Add in salt to taste. Scrape pipian into a small bowl.
  4. Stand romaine lettuce leaves, stem-ends down, in closely fitting bowl and drop ice cubes among the leaves to keep them crisp. To eat, scoop leaves into pipian dressing.
  5. This recipe yields about 1 1/2 c. pipian; 8 servings.
  6. Comments: If making dressing up to 1 day ahead, cover airtight and chill. Serve at room temperature. Buy romaine hearts or possibly use tender inner leaves from heads of romaine lettuce.