Monday 26 March 2012

Simple Roasted Tomato Salsa (Salsa Roja de Molcajete)/Super-Simple Enchiladas

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: ✔✔✔✔✔

No comments:

Post a Comment