***Oysters*** 12 ounces Cacique brand Queso Quesadilla pre-sliced, — cut
in st rips 24 oysters — shucked
–shells cleaned & reserved rock salt ***Chipotle Sauce*** 15 Roma tomatoes
3 medium onions
3 tablespoons garlic — minced
2 teaspoons dried oregano
2 cups cilantro — chopped
3 limes — juice of
5 Chipotle chilies in adobo — canned
salt and pepper — to taste
Oysters Veracruz: Poach the oysters for approximately 1 to 1 1/2 minutes. Refresh in an ice bath and drain well. Put the oysters back in their shells, with 1 Tbsp. of the Chip otle sauce and top with the cheese. Spread rock salt on a sheet pan and layer o ysters. Roast until cheese has melted.
Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2″ thick and the tomatoes, over Mesquite coals. The tomatoes should have charred skins (if not grilling, char tomatoes skins in a very hot skillet and then add the onions with some vegetable oil to a hot sauce pan) Add garlic and continue to cook for about 2 minutes. Add the oregano, cilantro, and the chilies, which have been rinsed and cleaned of their veins, and seeds and cook slowly, covered , for about 20 minutes . Let cool and then puree in the blender, adding the lim e juice and salt and pepper to taste. For spicier sauce, add some of the adobo from the canned chilies.