Oysters Veracruz

Directions

1. 1
   Oysters Veracruz: Poach the oysters for approximately 1 to 1 1/2 minutes.
2. 2
   Refresh in an ice bath and drain well.
3. 3
   Put the oysters back in their shells, with 1 tablespoon of the chipotle sauce and top with the cheese.
4. 4
   Spread rock salt on a sheet pan and layer oysters.
5. 5
   Roast until cheese has melted.
6. 6
   Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2 inch thick and the tomatoes, over Mesquite coals.
7. 7
   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.
8. 8
   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 .
9. 9
   Let cool and then puree in the blender, adding the lim e juice and salt and pepper to taste.
10. 10
    For spicier sauce, add some of the adobo from the canned chilies.