By Charlene Lyon
I used to love going to Eric Williams's restaurant, Momocho, every chance I got when I lived in the Ohio City area. He makes some of the best guacamole I've ever had in this city! Plus the rest of his menu is deliciously divine to those who love Modern Mexican.
That's why Eric's meal in Maria's book really appealed to me. I had already made his Sofrito Green Beans (read my two-part posts here and here). Now I had to finally try the rest of his meal: Guacamole Tradicional and his main entree: Grilled Steak with Honey-Chipotle Mojo. (It doesn't take much to twist my arm to make a steak dinner.)
The guacamole was so tasty and simple to prepare (see below)!
And I never knew how easy it was to make compound butter! I was almost going to skip it, but I'm glad I didn't because it did really did add that extra "touch" and flavor that made it almost as good as professional.
But it's the Honey-Chipolte Mojo Sauce that's the signature item in this meal. It is incredibly tasty...and it's super easy to make in a mini food processor or a stick blender attachment like I used.
The beauty of this recipe is that you can alter the heat and spice to suit your taste by adding a pepper one at a time. I savored each taste and was bold enough to add the maximum Eric suggested. We weren't disappointed.
If the sofrito sauce is like summer vacation, the mojo sauce is like summer at sunset. You feel the crisp tang of the day married with a sweet smoothness as the sun spends its final minutes warming your face.
My husband and I loved the mojo sauce so much that I made more the next night with chicken. If anyone's looking for a simple way to jazz up poultry, this is it!
What other ways do you like to use mojo sauce?