Name: Vegetable Medley in Garlic-Chile Sauce (Chileajo)
Yield: About 4 cups (enough for 6 to 8 servings)
Cuisine: Mexican
Ingredients: 8 ounces young green beans; 1 cup fresh shelled peas (optional); 8 ounces queso fresco, crumbled, or 4 ounces queso añejo, grated; or substitute equal amounts of crumbled young or grated aged ricotta salata; 3 ounces guajillo chiles (about 20 chiles) or 2 ounces guajillos (about 14 chiles) and 1 ounce amarillo chiles (about 10 small chiles); 1 pound medium-small waxy potatoes such as Red Bliss, unpeeled; 1 medium onion, cut into paper-thin half-moons; 2 medium carrots; ½ small cauliflower; 1½ to 2 teaspoons salt, or to taste; 6 teaspoons cider vinegar; One 1-inch piece canela; 1½ teaspoons dried Mexican oregano, crumbled; 1 teaspoon dried thyme, crumbled; 10 garlic cloves, coarsely chopped; 24 small (3-inch) corn tortillas; Vegetable oil for frying

Preparation info

About 4 cups (enough for
6 to 8
servings)

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

Despite the name, this is unrelated to Chileajo con Puerco except for the presence of the chile and garlic that give it its name. It is one of the classic Oaxacan street snacks, especially at fiesta time when food stands are crowded all around the beautiful Oaxaca City Zócalo (town square). Here you find women selling this wonderful specialty—a garlicky, spicy vegetable melange on a crisp fried corn tortilla, topped with a delicious combination of c