Food & Wine USA - (04)April 2020

108 APRIL 2020

blender. Process until smooth, about 20

seconds. Pour mixture through a fine wire-

mesh strainer into a bowl; discard solids.

4. Stir together scallops, shrimp, and
   tomatillo mixture in a medium bowl. Let
   stand at room temperature until scallops
   are mostly opaque, about 10 minutes.
   Divide seafood mixture evenly among
   serving bowls (about^2 / 3 cup per bowl).
   Season with salt to taste. Top each
   serving evenly with reserved coconut
   slices, onion slices, and cucumber slices.
   Garnish with finger lime pulp or lime
   wedges, and serve with chips or tostadas.
   MAKE AHEAD Aguachile may be prepared
   through step 3 up to 4 hours ahead; cover
   and refrigerate components individually.
   WINE Light, citrusy white: 2018 Birichino
   Malvasia Bianca
   NOTE Chiltepín chiles can be found at
   Latin markets or amazon.com.

FIDEOS SECOS TACOS

ACTIVE 40 MIN; TOTAL 1 HR 40 MIN

MAKES 14 TACOS

These griddled tacos are filled with fideos

secos, short noodles cooked in a chile-

spiked tomato sauce. For a vegetarian ver-

sion, omit the chorizo and substitute

mushrooms or crumbled firm tofu.

CHILE BASE

2 dried guajillo chiles, stemmed and

seeded

1 dried chipotle chile, stemmed and

seeded

11 /^2 cups boiling water

11 / 4 cups tomato sauce (such as Pomì)

1 / 4 cup fresh cilantro leaves and stems

2 tsp. kosher salt

FIDEO FILLING

1 Tbsp. grapeseed oil

1 /^2 lb. fresh Mexican chorizo, casings

removed

8 oz. uncooked fideo (spaghettini)

2 tsp. finely chopped garlic

1 fresh or dried bay leaf

1 dried chile de árbol

2 Tbsp. chopped fresh cilantro, plus

more for garnish

3 oz. Monterey Jack cheese, grated

(about^3 / 4 cup)

14 (6-inch) fresh corn tortillas

1 cup Mexican crema

1 large avocado (about 8 oz.), sliced

5 oz. queso fresco, crumbled (about

11 / 4 cups)

1. Make the chile base: Heat a large (12-
   inch) cast-iron skillet over medium. Add
   chiles; cook, turning occasionally, until
   fragrant and lightly toasted, about 4 min-
   utes. Transfer chiles to a blender; add 1^1 / 2
   cups boiling water. Let stand 30 minutes.
   Add tomato sauce, cilantro, and salt. Pro-
   cess until smooth, about 20 seconds. Set
   aside.


2. Make the fideo filling: Heat oil in a
   large cast-iron skillet over medium-high.
   Add chorizo, and cook, stirring occasion-
   ally, until crumbled and browned, about 6
   minutes. Stir in fideo, garlic, bay leaf, and
   chile de árbol. Cook, stirring occasionally,
   until fideo is lightly toasted and turning
   opaque, 4 to 5 minutes. Stir in chile base.
   Reduce heat to low, cover, and cook until
   fideo is tender and liquid is fully absorbed,
   15 to 20 minutes, stirring once after 8
   minutes. Remove and discard bay leaf
   and chile de árbol. Transfer mixture to a
   medium bowl, and stir in cilantro. Let cool
   20 minutes. Stir in Monterey Jack cheese.


3. Top each tortilla with^1 / 3 cup fideo filling;
   fold each tortilla in half, pressing gently.
   Heat a large cast-iron skillet or grill pan
   over medium-high. Working in batches,
   toast tacos until tortilla is lightly charred
   and filling is warmed through, 2 to 3 min-
   utes per side. Top tacos with Mexican
   crema, avocado slices, and crumbled
   queso fresco. Garnish with cilantro. Serve
   immediately.
   MAKE AHEAD Chile base can be made up
   to 3 days in advance.
   WINE Spicy, peppery Syrah: 2014 Ramey
   Sonoma Coast
   NOTE Use fresh tortillas; they’re less likely
   to tear or crack when charring.

Coconut-and-Scallop

Aguachile Verde

(recipe p. 107)

0420_FT_Claudette_Zepeda.indd 108 FINAL CONTENT 2/18/20 10:47 AM