Ají Cuencano Recipes

Steps:

• Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
• Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
• Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.

Steps:

• In a blender or food processor, pulse the peanuts until they are crushed and just starting to clump together.
• Cut off the ends of the plantains, and slit open the skins with a sharp knife. Peel and cut plantains into 1 1⁄2-inch pieces. Place 2⁄3 of the cut plantains in a pot with enough water to cover by 1 inch, and bring to a boil over high heat. Salt the water until it tastes pleasant. Boil the plantains until they are cooked through, pierceable with a fork but not soft, about 30 minutes. Drain, and let cool to warm.
• Using the large-holed grating blade of a food processor (or box grater), grate the raw plantain, and then grate the cooked. Transfer the plantains to a mixing bowl, and stir in the peanuts, 1 1⁄2 teaspoons achiote, cilantro and 2 teaspoons kosher salt, or to taste.
• In a food processor, mince the garlic, onion and green pepper, then add the tomatoes and process until puréed. Chill a mixing bowl in the freezer.
• Heat 2 tablespoons of oil in a large sauté pan over medium high heat with remaining 1 teaspoon achiote, and when the oil is hot, add the tomato mixture and 1 teaspoon kosher salt. Stir occasionally, making sure the bottom of the pan doesn't scorch. Cook at a boil until there is no juice left in the pan, but the mixture is still very moist, about 12 minutes.
• Season fish with salt. Lower heat to low, add the fish to the sauce and cook, stirring occasionally, until it just flakes when you press it, about 3 minutes. Chop the mixture up in the pan with a spoon or spatula, and salt to taste. Remove the filling to the cold bowl, and let cool.
• Lightly dampen your hands. Take about 1⁄4 cup of the plantain mixture, and flatten it in your hand to 1⁄2-inch thick. Press a long divot in the center of the plantain. Add 2 teaspoons of the filling to the center, and gently fold the plantain around the filling to encase it in a little football shape. Repeat until you've used all the plantain; extra filling is delicious for snacking.
• Pour a scant 1⁄2-inch depth of oil into a large, wide sauté pan, and heat over medium-high heat until the oil is shimmering (350 degrees). Carefully place about half the corviches into the oil, making sure to leave a little room between each one. Fry for about 2 minutes per side, until deep golden brown. Turn them twice to fry on 3 sides. Remove them to a paper-towel-lined platter. Repeat with remaining corviches. Serve hot or at room temperature with the ají Cuencano (recipe here).

Steps:

• In a blender or food processor, blend the tamarillo, jalapeno, lime and sugar, then blend in the oil until smooth. Stir in the onion and cilantro, and salt to taste.

Steps:

• In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.

Steps:

• Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.