Garnish with the scallions and a dollop of.

Blend until smooth, about 3 minutes on high.Repeat with the remaining sauce mixture, another 1 cup of chicken stock, and the remaining chiles.. Notes.

From The Food & Life of Oaxaca.farmer's cheese or ricotta, crumbled.epazote, minced.

1-2. tablespoons.serrano chile, finely chopped.

Salt and black pepper.

24. fresh blue and white corn tortillas (16 inches each).Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.

Spoon the risotto into bowls.Garnish with sliced beets and poppy seeds and serve..

This pairs well with a sparkling rosé..Originally appeared: October 2009.(Keep screen awake).