From Truly Mexican,
Roberto Santibañez, John Wiley & Sons, 2011.
The last salsa, a fresh one, I made from this book had an
amazing punch to it so I was keen to see what a cooked salsa would be like. I
chose a simple one to match the simple fresh one.
It was all very easy to do. The tomatoes and the chillies
were roasted under the grill until blackened and cooked through. The chillies
came out a lot earlier than the tomatoes.
The chillies were peeled and added with garlic and salt to a
mortar and pestle and pounded into a paste. The tomatoes were skinned and added
to the paste and pounded to become a rough puree. It was tasted and seasonings
added.
I did not find this salsa had quite the bite that the raw
one had, though it was still pretty good.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
I had a sauce made so I needed something to use it with. I
decided on super-simple enchiladas.
Some tortillas were warmed up one by one in the frying pan.
Then they were, one by one, dipped into the warm sauce until fully covered.
They were folded in half while they were still in the sauce. Again they were
folded and then put in the oven to keep warm while the others were done.
It was then simply a matter of placing the enchiladas on the
plate for serving with some chopped onion, some sliced avocado, some grated
cheese and some sliced greens. Tasty and easy.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔✔
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