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There's about
a million mexican cookbooks on the market — lots of pretty
pictures — exotic ingredients that you order by computer from
some email Yuppie food Nazi in a small village outside of Santa
Fe, with a kitchen that would put Betty Crocker to shame —
Convection ovens , microwaves, ricers, dicers, slicers, presses,
smokers, processors, food mills, rotisseries, corers, parers, seeders,
pressure cookers, poachers, broilers, boilers and steamers --- hell,
if you have all that stuff and know how to use it, you probably
don't need to read this recipe.
But if you just
want to learn how to make some Hot Carrots
, you
know like you see on the table in almost every single Mexican restaurant,
read on...
| A
dozen or so carrots |
cleaned
and sliced into 1/4 inch strips —I think they look prettier
cut on the diagonal. |
| 6
or so Jalapeño Chiles |
cleaned
and sliced into strips the long way — I leave the stems
on — makes it look authentic. |
| Two
Medium Onions |
peeled,
cut in half and sliced the same thickness as the carrots |
| 3
or 4 Bay Leaves |
|
| Dried
Oregano |
1
teaspoon (whole not ground) |
| White
Vinegar |
1
cup (go ahead use the cheapest stuff you can find) |
| Water |
2
cups |
Put everything
except the Oregano into a pot ( It's best to use a stainless, cast
or coated pan because the vinegar may discolor some cookwear).
If there is
not enough liquid to cover, add more-----1 part vinegar to 2 parts
water---bring to a boil and simmer for a few minutes.
Turn off the
stove, add the oregano, put a lid on it and let it cool.
Bingo, Hot
Carrots!
If the Carrots
are too crunchy for your taste you can bring them back to a boil.
If they are too mushy --- hey, next time don't simmer them so damn
long.
These Carrots
last about forever in the fridge, and the longer they sit, the hotter
they get.
1. Leave out
the Carrots and just try it with a half dozen sliced Onions —
but add a slice or two or three of beet and a couple of tablespoons
of sugar — when it's cooled take out the beets and you have
some very pretty spicy pickled Onions. Great on Tacos, Tostadas,Burgers
and Grilled Chicken Sandwiches.
2. When I make
the Carrots at home, after they cool I add some peeled Hard Boiled
Eggs. In a week or so I have some Hot Pickled Eggs.
3. Put a whole
bunch of peeled Garlic Cloves or unpeeled for that matter in with
the Carrots.
4. It works
with Carrots — it also works with Cauliflower, Green Beans,
Zucchini, Red and Green Peppers and probably a lot of other stuff
I haven't thought of.
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