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Milk Street Bowtie Oaxacan-Style Vegetables in Chili-Garlic Sauce

Oaxacan-Style Vegetables in Chili-Garlic Sauce

4 Servings

1 hour Plus resting time

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Some versions of Oaxacan chileajo contain meat, but in chileajo de verduras (also known as chileajo de legumbres), vegetables are the main attraction, along with the earthy, garlicky red chili sauce that coats them (chileajo translates from the Spanish as chili-garlic). Garnet-toned guajillo chilies are mild and fruity; we toast them in a little oil to draw out their rich flavors before softening them in hot water, then we use some of the soaking water when blending the sauce. We especially like the trio of potatoes, cauliflower and green beans, but feel free to substitute your favorites, adjusting for different cooking times. Vegetable chileajo isn’t usually served as a main. But sandwiched in telera rolls to make tortas or spooned onto crisp tostadas and topped with a few—or all—of the optional garnishes (see below), we think it’s wholly satisfying.

4

Servings

Tip

Don’t allow the vegetables to cool before adding them to the chili puree. And after saucing, be sure to allow them to rest for at least 15 minutes before serving. The residual heat helps meld and mellow the ingredients in the sauce and, just as importantly, as they cool, the vegetables absorb flavors.

1 hour

Plus resting time

4 large guajillo chilies, stemmed and seeded
1 tablespoon extra-virgin olive oil
3 medium garlic cloves, smashed and peeled
3 tablespoons cider vinegar
2 teaspoons fresh oregano
1/4 teaspoon ground cumin
Kosher salt and ground black pepper
12 ounces Yukon Gold potatoes, peeled and cut into ½-inch pieces
8 ounces cauliflower, cut into 1-inch florets
4 ounces green beans, trimmed and cut into 1-inch pieces
Ingredients
  • 4

    large guajillo chilies, stemmed and seeded

  • 1
  • 3

    medium garlic cloves, smashed and peeled

  • 3

    tablespoons cider vinegar

  • 2

    teaspoons fresh oregano

  • ¼

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 12

    ounces Yukon Gold potatoes, peeled and cut into ½-inch pieces

  • 8

    ounces cauliflower, cut into 1-inch florets

  • 4

    ounces green beans, trimmed and cut into 1-inch pieces

Directions

Oaxacan-Style Vegetables in Chili-Garlic Sauce

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