Lunchbreak: Salsa Veracruzana

Diana Dávila

Mi Tocaya Antojería

2800 W. Logan Blvd. Chicago, IL 60647

(872) 315-3947

Tuesday-Thursday: 5-10 p.m.

Friday & Saturday: 5-11 p.m.

Sunday: 5-9 p.m.

Reservations available via Reserve

www.mitocaya.com

Event:

Chicago Tribune Food Bowl Event….

Comida de mi Abuela

Join Diana Dávila of Mi Tocaya Antojería; Jonathon Zaragoza of Birrieria Zaragoza; Daniel Espinosa of Anomar and Valeria Taylor of Loba Pastry for an evening of food, cocktails and conversation. Guests will indulge in bites from the 4 chefs as well as cocktails from Mi Tocaya Beverage Director Ulises Martinez. The chefs will also participate in a panel discussion about the evolution of Mexican cuisine and the inspiration they draw from their heritage.

WHERE: Mi Tocaya Antojería 2800 W. Logan Blvd.

WHEN: 8/13/2018 6 P.M.

COST: $100

Recipe:

Salsa Veracruzana

Serves 10-12ppl

Ingredients:

Set 1

  • Peeled orange rinds from 3 oranges
  • 1 qt of water
  • 1 tbsp salt

Set 2

  • 1 lb whole peeled tomatoes, strained, seeded and small diced
  • 2 sliced red onions
  • 20 cloves of sliced garlic
  • 2 oz (4 T) flaked guajillo pepper (dried or charred)
  • 1 oz (2 T) parsley
  • 4 cups roasted garlic oil
  • 1 lb sliced black olives
  • 1 lb sliced ceriola olives
  • 12 oz capers

Method

  1. Bring orange peels, water and salt to boil in a small sauce pot
  2. Strain water, remove the white bitter parts from the interior side of the orange peel
  3. Julienne orange peel, set aside
  4. Juice 3 oranges, set aside
  5. Place first 4 items of the second set of ingredients in stainless steel bowl and mix by hand, lightly season with salt
  6. Bring roasted garlic oil to boil and add to bowl with set 2 ingredients
  7. Immediately add both olives, capers, parsley and orange juice & rest of orange peel
  8. Continue to stir and season with salt and fresh ground pepper to taste