The great taco hunt - Brief Article

Sunset, March, 2000

3 dried chiles de arbol (1/10 to 1/5 oz. total)

1/3 pound tomatillos, husked, rinsed, and halved

1 firm-ripe tomato (1/2 lb.), rinsed, cored, and quartered

1 fresh jalapeno chili (1 oz.), rinsed and stemmed

2 tablespoons chopped onion

2 cloves garlic, peeled

About 3/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon ground cloves

1/4 teaspoon dried Mexican or regular oregano

1. Trim and discard stems from guajillos and chiles de arbol; discard seeds from guajillos. Rinse chilies.

2. In a 2- to 3-quart pan, combine dried chilies, tomatillos, tomato, jalapeno, onion, garlic, 3/4 teaspoon salt, and 1 cup water. Cover and bring to a boil over high heat; stir frequently until dried chilies are limp, 10 to 15 minutes. Let cool about 10 minutes.

3. Meanwhile, in an 8- to 10-inch frying pan over low heat, stir cumin, cloves, and oregano until fragrant, about 4 minutes.

4. Combine chili mixture and spices in a blender. Whirl until coarsely pureed. Add salt to taste. Pour into a bowl.

Per tablespoon: 7.3 cal., 25% (1.8 cal.) from fat; 0.3 g protein; 0.2 g fat (0 g sat.); 1.4 g carbo (0.4 g fiber); 74 mg sodium; 0 mg chol.

Cafe Azul Tomatillo-Avocado Salsa

PREP TIME: About 30 minutes

NOTES: According to chef Claire Archibald, Portlanders travel across town for this sprightly green salsa.

MAKES: About 2 1/2 cups

1/3 pound tomatillos, husked, rinsed, and quartered

1/4 pound fresh jalapeno chilies, rinsed, stemmed, seeded, and halved

2 cloves garlic, peeled

1/2 cup lightly packed fresh cilantro

1 tablespoon olive oil

1 firm-ripe avocado (about 1/2 lb.), peeled and diced

1/2 cup minced onion

1 1/2 to 2 tablespoons lime juice Salt

1. In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely pureed. Pour into a bowl.

2. Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.

Per tablespoon: 13 cal., 69% (9 cal.) from fat; 0.2 g protein; 1 g fat (0.1 g sat.); 0.9 g carbo (0.2 g fiber); 0.8 mg sodium; 0 mg chol.

Lone Star Cilantro-Jalapeno Mayonnaise

PREP TIME: About 20 minutes

NOTES: Chef Manuel Valdez of Lone Star makes his mayonnaise from scratch; for food safety at home, this sauce starts with prepared mayonnaise.

MAKES: About 2 1/4 cups

In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeno chili (remove seeds for less heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.

Per tablespoon: 77 cal., 99% (76 cal.) from fat; 0.1 g protein; 8.4 g fat (1.3 g sat.); 0.4 g carbo (0 g fiber); 61 mg sodium; 6.3 mg chol.

Lone Star Pico de Gallo

PREP TIME: About 20 minutes

MAKES: About 2 cups

In a bowl, mix 2 cups diced tomatoes, 1/2 cup finely diced onion, 2 tablespoons minced jalapeno chilies, 1/4 cup minced fresh cilantro, 2 tablespoons lime juice, and 1/2 teaspoon garlic powder. Add salt to taste.

Per tablespoon: 3.8 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 0.9 g carbo (0.2 g fiber); 1.3 mg sodium; 0 mg chol.