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Classic Veracruz

This Veracruz recipe uses Corn Oil, Hot Water, and Coarse Salt Or To Taste. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/2 cup
• 1/4 tsp

Method (preview)

1. 1

   Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes.

2. 2

   Discard garlic skins and tomato stem.

3. 3

   In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.

4. 4

   Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems.