Fiery habanero table sauce (Chile tamulado) from Yucatán: Recipes from a Culinary Expedition (page 509) by David Sterling

  • grapefruits
  • limes
  • oranges
  • green habanero chiles

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tamales with chicken and maize-thickened red sauce (Vaporcitos de pollo); Tamales with pork and maize-thickened red sauce (Vaporcitos de puerco); Tamales with venison and maize-thickened red sauce (Tamalitos de venado pibil); Tamales with mincemeat and tomato sauce (Tamales ticulenos/Vaporcitos de carne molida); Tamales with dogfish and tomato sauce (Tamales Campechanos); Large baked tamale loaves with chicken and maize-thickened red sauce (Horneados); Large baked tamal loaves with black-eyed peas (Pimes/Piim); Small steamed tamales with black-eyed peas (Vaporcitos de x'pelon/P'ich ich); Small steamed tamales with enriched black beans (Bu'uliwah); Tamal wrapped in chaya leaves (Dzotobilchay/Dzoto-bil-chay/Ds'otobichay/Ts'otobichay); Tamal "log" with chaya, squash seeds, and egg (Brazo de reina); Small steamed tamales with chaya, squash seeds, and eggs (Tamalitos de chaya/Chay'wah/Chaayil waaj); Bean and squash-seed tamal wrapped in hoja santa leaves (Tamal de xmakulam/Makulaniwaaj); Bean and squash-seed tamal wrapped in corn husks (Chan chan de x'pelon); Smoky slow-roasted pork with cracklings (Lechón al horno); Grilled pork in Yucatecan spices with pineapple (Carne al pastor); Grilled pork and pineapple with cheese on flour tortillas (Gringas); Grilled pork and pineapple with cheese on corn tortillas (Mestizas); Grilled pork and pineapple sandwich on French bread (Tortas al pastor); Mincemeat in charred chile sauce (Picadillo en chilmole); Simple mincemeat (Picadillo); Mincemeat in achiote with potatoes (Picadillo rojo/Picadillo "San Carlos"); Spiced mincemeat (Buut' blanco); Meatballs in charred chile sauce (Albóndigas en chilmole); Black beans with pork (Frijol con puerco); Black beans with pork in charred chile sauce (Chilmole de frijol con puerco); Breaded deep-fried cutlets (Empanizado); Sautéed chicken livers and onions in smoky tomato sauce (Higadillo entomatado); Breaded fried squid stuffed with shrimp and longaniza (Calamares rellenos); Shrimp in charred chile sauce (Camarones en chilmole); Layered "pie" of dogfish, tortillas, black bean purée, and tomato sauce (Pan de cazón); Baked red snapper in achiote (Makkum); Dutch Edam cheese stuffed with savory mincemeat (Queso relleno); Rolled tamal with banana, anise, and spiced mincemeat (Tamal redondo); Pit-smoked pork in achiote marinade (Cochinita pibil); Charcoal-grilled turkey and mincemeat stuffing in charred chile sauce (Pavo en relleno negro/Boox buut'il tso'); Twice-cooked tamal with pork and herbs (Tamal colado); Wood fire-grilled pork cutlets with charred tomato and onion salsas (Poc chuc/Pokchuk); Wood-fire-grilled chicken cutlets with charred tomato and onion salsas (Poc chuc de pollo); Garnished eggs from Motul (Huevos Motuleños)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Seville oranges for limes, oranges, and grapefruits.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.