Monday, July 6, 2009

Cooking With Match: Treasure of the Sierra Madre

Posted By on Mon, Jul 6, 2009 at 2:23 PM

In this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long.

FLICKR.COM/PHOTOS/GINTHEFER
  • flickr.com/photos/ginthefer
Here's our last recipe, courtesy of Jim Voss, executive chef at Duff's in the Central West End: Treasure of the Sierra Madre. It's chicken Match fajita enchiladas, served with black bean chili sauce and topped with watermelon salsa. Enjoy.

Ingredients:
1 onion, julienned
1 tablespoon canola oil
1 red bell pepper, julienned
1 green bell pepper, julienned
achiote mojo (recipe after the jump)
1 pound Match chicken, grilled and julienned
6-inch flour tortillas

Preparation:
Sautee onion in canola oil over medium heat for 10 minutes, until it begins to soften.

Add peppers and cook 5 minutes more.

Pour in achiote mojo. Add Match chicken and stir until well-mixed.

Remove from heat and roll into tortillas.

Toast in oven at 395 degrees until crispy. Serve on black bean chili sauce. Top with watermelon salsa. (Recipes after the jump.)

Achiote Mole

Ingredients:

1/2 cup water
1 tablespoon minced garlic
1/4 cup orange juice
1 ounce lemon juice
1 teaspoon ground cumin
1 teaspoon dry oregano
1 teaspoon kosher salt
1 tablespoon achiote paste (available at Latin markets, like La Tropicana, or make your own)

Preparation:

Puree all ingredients in blender.

Black Bean Chili Sauce

Ingredients:
2 cups black beans
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon chipotle en adobo

Preparation:
Bring all ingredients to a boil and cook 1 hour, until beans are soft, adding more water if necessary. Puree and season with 1 teaspoon kosher salt.

Watermelon Salsa

Ingredients:
2 cups watermelon, seeded and diced
1 thick slice pineapple, grilled and diced
1 thick slice red onion, grilled and diced
1/2 cup fresh mango, diced
1/2 cup fresh jicama, diced
1 jalapeño, seeded and finely chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh-squeezed lime juice

Preparation:
Toss all ingredients in a bowl.

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