*  Exported from  MasterCook  *
 
                              Oysters Veracruz
 
 Recipe By     : Cacique USA
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***Oysters***
   12      ounces        Cacique brand Queso Quesadilla pre-sliced, -- cut in st
 rips
   24                    oysters -- shucked
                         --shells cleaned & reserved
                         rock salt
                         ***Chipotle Sauce***
   15                    Roma tomatoes
    3      medium        onions
    3      tablespoons   garlic -- minced
    2      teaspoons     dried oregano
    2      cups          cilantro -- chopped
    3                    limes -- juice of
    5                    Chipotle chilies in adobo -- canned
                         salt and pepper -- to taste
 
 Oysters Veracruz:
 Poach the oysters for approximately 1 to 1 1/2  minutes. Refresh in an ice bath
  and drain well. Put the oysters back in their shells, with 1 Tbsp. of the Chip
 otle sauce and top with the cheese. Spread rock salt on a sheet pan and layer o
 ysters. Roast until cheese has melted. 
 
 Chipotle Sauce:
 Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2
  thick and the tomatoes, over Mesquite coals. The tomatoes should have charred 
 skins (if not grilling, char tomatoes skins in a very hot skillet and then add 
 the onions with some vegetable oil to a hot sauce pan) Add garlic and continue 
 to cook for about 2 minutes. Add the oregano, cilantro, and the chilies, which 
 have been rinsed and cleaned of their veins, and seeds and cook slowly, covered
 , for about 20 minutes . Let cool and then puree in the blender, adding the lim
 e juice and salt and pepper to taste. For spicier sauce, add some of the adobo 
 from the canned chilies.
 
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 NOTES : Cacique USA   http://209.85.37.114/qsite.cgi?Sidˆ3899610&Pid