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Oaxacan-Style Vegetables in Chili-Garlic Sauce
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
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
Ingredients
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4
large guajillo chilies, stemmed and seeded
-
1
tablespoon extra-virgin olive oil
Directions
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01In a small saucepan over medium-high, combine the chilies and oil; cook, occasionally turning the chilies with tongs, until the oil takes on a reddish hue and the chilies are fragrant, about 3 minutes. Carefully add 2 cups water and bring to a boil. Remove the pan from the heat, cover and let stand until the chilies are softened, 15 to 20 minutes, occasionally pushing the chilies into the water to submerge them.
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