US-India Global Review

53 US-INDIA GLOBAL REVIEW JANUARY-MARCH 2018 by Wesley Avila with Richard Parks III (Ten Speed Press, 2017). Ingredients 2 to 3 tablespoons vegetable • oil 1/2 ounce dried arbol chile • peppers, stemmed (seeds removed for a slightly less spicy salsa) 1 teaspoon cumin seed • 1 pound tomatillos, husked • and rinsed 6 cloves garlic, each cut in • half 3/4 cup water, or more as • needed Kosher salt • 2 tablespoons distilled white • vinegar, or more as needed Steps Heat 1 tablespoon of the oil in a medium-size cast-iron skillet over medium heat. Once the oil shim- mers, add the chiles and cook for 2 to 3 minutes, stirring often, until toasted on all sides. (The chiles will be quite aromatic and the oil may sputter, so open a window or vent and be attentive.) Add the cumin seed and toast for about 2 minutes, stirring, until fragrant, then add the tomatillos, garlic and 1 tablespoon of oil. If that amount of oil is not enough to coat all the tomatillos, add the remaining tablespoon. Cook until the tomatillos brown and blister slightly, using tongs to turn them over, about 2 minutes. Add the water and cook, turning the tomatillos over occasionally. (It's useful to have a splatter screen here.) As the water evapo- rates, add more of it, 1/4 cup at a time, to prevent burning; we used 3/4 cup water in total. It should take 12 to 15 minutes for the tomatillos to become completely soft, with little water left in the pan. Transfer the contents of the skil- let to a blender; remove the center knob in the lid so steam can escape. Place a paper towel over that opening and puree on HIGH until fairly smooth. Season lightly with salt and add the 2 table- spoons of vinegar. Let cool completely before tast- ing and adjusting the seasoning and/or vinegar, as needed. Nutrition | Per 2 tablespoon- serving (using 1/2 teaspoon salt): 35 calories, 0 g protein, 3 g carbo- hydrates, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 40 mg sodium, 0 g dietary fiber, 2 g sugar Chubbs Tacos 4 servings Guerrilla Tacos chef Wesley Avila is correct in saying that this street food is not quite like any- thing you can get anywhere else: Based on how his dad (whom he nicknamed "Chubbs") used to fry fluffy eggs in lard for tacos when Avila was a kid. We tested the recipe with lard and also with the combination of clarified butter and vegetable shortening that is listed in the ingredients. We also garnished the tacos with fried chicken skins because we had the skins on hand; you can buy fried pork cracklings/skins at Latino markets. Ghee, a type of clarified butter, is available in the international aisle of some large supermarkets. Also adapted from "Guerrilla Tacos" (Ten Speed Press, 2017). Ingredients 1/4 cup clarified butter or • ghee (see NOTES) 1/4 cup vegetable shortening • 4 large eggs • 1 medium red or white onion, • minced 1/2 teaspoon kosher salt • Handful of pork cracklings, • chicharrones or fried chicken skins (see headnote and NOTES) 1 cup homemade or canned • pinto beans, broth or can liquid Arbol Salsa. Photo by Deb Lindsey for TheWashington Post.

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