After hearing an interview with Rick Bayless on NPR, I knew I had to check out one of his cookbooks. I LOVE MEXICAN FOOD! I have never met a dish I didn’t like. I also appreciate Rick’s approach to this cuisine. It’s not that fried, unhealthy “Mexican” that can be found in every average Mexican restaurant in the US. This is homemade, home grown Mexican.
Mojo de Ajo Asado aka Roasted Garlic Mojo (from More Mexican Everyday)
- 4 heads of garlic, separated into unpeeled cloves
- 1 1/2 to 2 cups olive oil
- 1/4 cup fresh squeezed lime juice
- 1 tsp salt
In a large iron skillet, scatter the garlic and roast, turning regularly until evenly spotted brown. You may need to do two batches. (This method is super easy!) Allow the roasted garlic to cool then remove the clove from the peel. Add to a food processor and pulse until roughly chopped. Turn the processor on and slowly pour the olive oil into the garlic. Stop the processor and add the lime juice and the salt. Pulse until incorporated. Store in a glass jar. Lasts several months. Makes 2 cups.
Rick suggests adding a chili flakes for heat, stirring it to mayo for a quick aioli, using it to saute shrimp, or spreading onto bread before grilling it.