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Oaxacan-Style Vegetables in Chili-Garlic Sauce

Some versions of Oaxacan chileajo contain meat, but in chileajo de verduras (also known as chileajo de legumbres), vegetables are the main attraction, along with the earthy, garlicky red chili sauce that coats them (chileajo translates from the Spanish as chili-garlic).
Garnet-toned guajillo chilies are mild and fruity; we toast them in a little oil to draw out their rich flavors before softening them in hot water, then we use some of the soaking water when blending the sauce. We especially like the trio of potatoes, cauliflower and green beans, but feel free to substitute your favorites, adjusting for different cooking times.
Vegetable chileajo isn’t usually served as a main. But sandwiched in telera rolls to make tortas or spooned onto crisp tostadas and topped with a few—or all—of the optional garnishes (see below), we think it’s wholly satisfying.
Servings: 4
Author: Milk Street

Ingredients

  • 4 large guajillo chilies stemmed, seeded, and torn into large pieces
  • 1 tablespoon extra-virgin olive oil
  • 3 medium garlic cloves smashed and peeled
  • 3 tablespoons cider vinegar
  • 2 teaspoons fresh oregano
  • ¼ teaspoon ground cumin
  • kosher salt
  • ground black pepper
  • 12 ounces Yukon Gold potatoes peeled and cut into ½-inch pieces
  • 8 ounces cauliflower cut into 1-inch florets
  • 4 ounces green beans trimmed and cut into 1-inch pieces

Optional garnishes:

  • chopped fresh cilantro
  • shredded cabbage
  • crumbled queso fresco
  • thinly sliced onion

Instructions

Toast and hydrate the chiles:

  • In a small saucepan over medium-high, combine the chilies and oil; cook, occasionally turning the chilies with tongs, until the oil takes on a reddish hue and the chilies are fragrant, about 3 minutes.
  • Carefully add 2 cups water and bring to a boil.
  • Remove the pan from the heat, cover and let stand until the chilies are softened, 15 to 20 minutes, occasionally pushing the chilies into the water to submerge them.

Make the chili garlic sauce:

  • Using tongs or a slotted spoon, transfer the chilies to a blender.
  • Add ½ cup of the soaking liquid, the garlic, vinegar, oregano, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Blend until smooth, about 1 minute.
  • Transfer to a large bowl.

Cook the vegetables:

  • In a medium saucepan, combine the potatoes and 1 tablespoon salt, then add water to cover by 2 inches.
  • Bring to a boil over medium-high, reduce to medium and cook, uncovered and stirring occasionally, until the potatoes are just shy of tender, about 3 minutes; adjust the heat as needed to maintain a simmer.
  • Add the cauliflower and beans; cook, stirring occasionally, until the vegetables are just tender, 3 to 5 minutes.
  • Drain in a colander, immediately add to the bowl with the chili puree and toss until well coated.

Finish and serve:

  • Let the vegetables stand for at least 15 minutes or cover and refrigerate for up to 2 days.
  • Taste and season with salt and pepper.
  • Serve warm, room temperature or cold.

Notes

  • Don’t allow the vegetables to cool before adding them to the chili puree. And after saucing, be sure to allow them to rest for at least 15 minutes before serving. The residual heat helps meld and mellow the ingredients in the sauce and, just as importantly, as they cool, the vegetables absorb flavors.
  • Instead of boiling the vegetables, try oven-roasting them before tossing them in the sauce.