Oysters Veracruz

* Exported from MasterCook *

Oysters Veracruz

Recipe By : Cacique USA
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***Oysters***
12 ounces Cacique brand Queso Quesadilla pre-sliced, -- cut in st
rips
24 oysters -- shucked
--shells cleaned & reserved
rock salt
***Chipotle Sauce***
15 Roma tomatoes
3 medium onions
3 tablespoons garlic -- minced
2 teaspoons dried oregano
2 cups cilantro -- chopped
3 limes -- juice of
5 Chipotle chilies in adobo -- canned
salt and pepper -- to taste

Oysters Veracruz:
Poach the oysters for approximately 1 to 1 1/2 minutes. Refresh in an ice bath
and drain well. Put the oysters back in their shells, with 1 Tbsp. of the Chip
otle sauce and top with the cheese. Spread rock salt on a sheet pan and layer o
ysters. Roast until cheese has melted.

Chipotle Sauce:
Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2"
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 puree 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.

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NOTES : Cacique USA http://209.85.37.114/qsite.cgi?Sidˆ3899610&Pid