I started by making an adobo sauce from the mulatto and puya chiles, sweetened with a bit of brown sugar and a tablespoon of molasses. Then I mixed it into some eggs with some cheddar cheese (although I think I’d prefer something sharper, like parmesan) and fresh sweet corn, fried then broiled it, and topped with diced avocado. I had mixed expectations for this creation – would it really go together as well as I hoped it would? – which were actually far exceeded by the result. It was scrumptious. And easy. And the adobo sauce itself was super flavorful, and I had it the next day on top of a hamburger and that was almost more delicious. Almost.
I started by making an adobo sauce from the mulatto and puya chiles, sweetened with a bit of brown sugar and a tablespoon of molasses. Then I mixed it into some eggs with some cheddar cheese (although I think I’d prefer something sharper, like parmesan) and fresh sweet corn, fried then broiled it, and topped with diced avocado. I had mixed expectations for this creation – would it really go together as well as I hoped it would? – which were actually far exceeded by the result. It was scrumptious. And easy. And the adobo sauce itself was super flavorful, and I had it the next day on top of a hamburger and that was almost more delicious. Almost.
Adobo and Sweet Corn Frittata
Serves 3.
Adobo Sauce – Makes 1 1/2 cups.
- 3 mulato chiles
- 4 puya or guajillo chiles
- 1/2 small onion, diced
- 1 TBS minced garlic
- 1 TBS brown sugar
- 1 TBS molasses
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp cinnamon
- 1/4 tsp cumin
- dash allspice
- dash cloves
- 3 TBS cider vinegar
- salt to taste
- Toast the chiles in a dry pan over medium-high heat, turning every 30 seconds or so and pressing down with tongs until chiles begin to soften. Do not allow to char. Remove chiles from heat with tongs, and remove stem and seeds from chiles. Discard stem and seeds and place chile flesh in a small saucepan. Cover chiles with just enough hot water to submerge, then bring to a boil. Remove from heat, cover pan, and allow chiles to steep for 20 minutes. Remove chiles from pot and add to blender, reserving soaking water separately.
- Add vinegar, onion, garlic, sugar, molasses, and spices, and pulse to blend fully. Add salt, and taste for seasoning, adjusting as necessary. Store in an airtight container in the fridge.
For the frittata:
- 4 eggs
- 2 TBS adobo sauce
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1 TBS butter
- 1 ear corn, boiled briefly and kernels removed
- 1/3 c. parmesan or cheddar cheese
- 1 avocado, diced, for topping
- Beat together eggs, cheese, adobo sauce, salt, and thyme. Over medium heat in an oven-safe pan, melt butter and saute corn for a minute or two. Add eggs and allow to sit undisturbed for 1 minute, then pull edges gently from side of pan to let uncooked egg fall through. Allow to cook undisturbed for 3 minutes, until mostly set, and then transfer to the oven and broil on high for 2 minutes, until top is cooked through. Top with avocado, and serve warm.
Dining and Cooking