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Salsa Mucha Muchacha AKA Salsa Macha

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This is one of my salsa obsessions. In the chile kingdom and its spice scale, this Mucha muchacha salsa has the best flavor and intensity in my opinion. Chiles are one of my dearest ingredients because by preparing them in different ways they transform and have multiple flavors and textures to offer far beyond simply spicy and hot. The level of spiciness can be tamed by the cook and by combining different chiles one can create new flavors. From smoking, toasting, roasting, frying, charring, grilling, steaming, boiling, its an endless combination that ends with a delicious result and the best accent for a meal.

Like this salsa.

This salsa will make your heart sing, and speak in tongues.

This recipe has a back story from my single years. I had a neighbor who became one of my best friends, Ultiminio. Yes, that was his name; he was such a great friend and had a great charisma. We lived in a four level small building. Bottom floor for a small retail area top tree levels for three little apartments. I lived at apartment No.3 and Ultiminio lived on the first level. On the weekends we used to scream at each other from our little balconies: ~Vecina!, Vecino!Whats for breakfast?…
We knew Sundays were for refrigerator inventory. So in less time than you imagine, we were gathering ingredients to make breakfast happen. Usually I had beans and he had one egg and I had another egg, a piece of cheese, a lost potato, tostadas or tortillas… and Coffee always was in both pantries. You get the picture, but this salsa, THIS SALSA always brought everything together. Ultiminio taught me how to make this salsa with chiles Moritas from his hometown Chiapas. It was absolutely fantastic and we would eat endless pots of beans and totopos, eggs, orange wedges, cucumbers, jicama, soups, you name it, this salsa was the excuse to prepare anything and everything. I remember dearly those days because no matter what we had we always ended up with a delicious breakfast and this salsa was always on the menu.

Later on, I adapted the recipe using my favorite chile, Chile de arbol and a hint of Morita. I always remember making this salsa and my tastebuds salivate every time, its my ultimate craving.

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The flavor on this salsa its like no other, is intense chili, smoky and nutty. The spicy notes from the arbol bring depth and a settle spiciness, then just when you think your mouth its gonna be on fire, the chile Moritas hit you with their bright, sweet spicy almost like cherry flavor and all starts to mellows down, following by the hint of sharp garlic, salt and nutty notes from the oils. It is Like a roller coaster. Afterwards, a tamed pleasant spice lingers on your tongue and warms up your tastebuds leaving you wanting more.

Please do not be alarmed when you read the ingredients on the recipe, I know 64-68 chiles can be excessive, but this is exactly the type of salsa preparation that shows the versatility of chiles and the multiple spectrum of flavor versus heat, that chiles can offer. Bare with me and follow along, you are a few steps from salsa heaven.

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Salsa Mucha Muchacha AKA Salsa Macha

Makes 8-10 oz Jar

50gr. About 64-68 dry chiles de arbol, between 3.5” to 4” long approx.
3-4 chiles moritas about 2” 3″ in size
1 cup sunflower, or corn oil
2 tablespoons toasted sesame seeds
2 tablespoons roasted salted peanuts
2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic)
1 – ½ teaspoon sea salt

Directions:

1. Remove all the steams of the chiles. In a medium size pot place oil and warm up over medium heat. Place all the Arbol chiles and carefully toss constantly until all chiles look dark mahogany red but not burt. If you see some of the chiles getting darker faster than others, remove promptly and keep frying the rest.

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2. Remove pot from heat and take out all the fried chiles to cool down a bit.
3. Return the oil pot into the stove and add the 3 Morita chiles watch carefully, because this Moritas tend to inflate like balloons. Once they are dark red, almost black, remove chiles from the oil and let them cool off.

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4. Place the pot with the oil on a safe place to cool off for about 3 minutes. Then add the toasted peanuts and sesame seeds, into the oil and toss. Wait for another 3-5 minutes until the oil is at a luke warm temperature.

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5. Place the fried Chiles the arbol, The chiles Moritas, garlic cloves, salt and carefully poor all the oil with the sesame seeds and peanuts on the glass of a blender a small food processor or for best results use an immersion blender, and Puree everything until a lose paste.

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6. The salsa should look smooth enough but have some texture left from the seeds. Keep salsa on a air tight glass jar on the refrigerator. The chiles and oil tend to separate, just shake or mix well with a spoon before using. This salsa will last about 2-3 weeks if you are lucky. This salsa gets better and better every day. Enjoy!

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A few suggestions on how to use Salsa Mucha Muchacha,

Its very versatile. It can bring to life any fried egg, avocado toast, creamy soup, or broth. It is specially good on black beans, quesadillas, tacos, aguachile, seafood and it is amazing on this Mariana’s Mexican Sashimi. It is also great on any stew, steak or roasted meat. Also as condiment fora roasted chicken, or use it as rub or marinade with a couple of tablespoons of vinegar.

Lately, one of my favorite ways to use it its when sautéing  greens, like Kale, Chard, Spinach, Purslane, Dandelions, even broccoli!.

Here is how it goes: Quick saute some kale, chard, or spinach in a little bit of olive oil add some onion slices, toss week until edges of the onions start getting cooked. Then add the greens, add one or two teaspoons of this salsa toss quickly until bright green and right before turning the pan off add a little splash-arooh of apple cider vinegar or a squeeze of lemon , toss briefly and serve over brown rice, quinoa, farro, beans, serve with slices of avocado add a dollop of greek style yogurt. Put an egg on it and there you have it, an unforgettable quick lunch that will make you crave your greens. Enjoy!

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Music pairing: Esquivel – Mucha Muchacha

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Cucumber Avocado Pico de Gallo Salsa

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Hello friends, a quick recipe for your weekend. This is a great fresh salsa-guac! It is not a guacamole, it is not your usual Pico de Gallo, its both! The cucumber adds crunch and extra freshness and the avocado adds a bit of creamy goodness. What else could you ask for?… It is a quicky to make just what you need on a long weekend, something fresh to snack on along with some refreshing drinks, perhaps like this fabulous Texas Caipirinha… ehehm…

Besides the recipe which is so easy to make, I would love to share with you a few of my tips when making Fresh chopped Salsa fresca, mostly known here in USA as “Pico de Gallo”. Enjoy!

Sharp knife:
Everything has to begin with a sharp knife. Nothing ruins good salsa more than a dull knife. Mushy cuts do not make a salsa very appealing and ruins the texture. So, sharpen those blades, baby!
Tomatoes:
Mix them up! Juliet, Cherry tomatoes, Sun golds, Lemon Boy, Roma, Heirloom, right now is the right season were there is plenty tomato goodness to choose from. 
My favorite Tomatoes in Austin, TX are the ones that Boggy Creek Farms produce. Click here to visit this beutiful Austin Urban Farm is one of the best.
Cucumbers:
English cucumber, or Jade are my favorite since they don’t have to many seeds, thin skin, they keep their crispy texture when marinated.
Red Onions:
Red onions  are  sharp in flavor. My advice is after dicing the onions give them a quick rinse, drain them and add them to your salsa. Rinsing them will make them milder by washing away that milky pungent liquid. You, your loved ones and your guests will appreciate the little extra care!
Avocado Hass:
This kind is the creamiest of all avocados. They have a fleshier inside and small oval pit. Choose the ones that are firmer to the touch it should feel like well done steak. These level of ripeness will hold better in this kind of salsa-guac, creamy, not mushy.
Dicing Jalapeños:
Rub a bit of cooking oil in your hands before cutting a jalapeño, this will protect your hands from the spicy burn.
Remove seeds and vein or leave them up to how spicy you want it!
 A good way to know when a pepper is spicy, is to smell the pepper. Cut the pepper length wise. Smell it. If it smells like fresh-cut grass it will be very mild. But, if it smells like fresh cracked black pepper you hit the jack pot is a spicy one. Watch out! maybe you just one one jalapeño in your salsa…
Limes:
Use limes, instead of lemons. They have a sharper acidity that balances great with the sweetness from the tomatoes.
Sea salt:
Why Sea salt instead of Kosher? It tastes fresher and the salt crystals brighten up the salsa flavor.
Fruit:
You can add other fresh fruit if you feel adventurous like Mangos, Strawberries, Green papaya, Pinneapple, Jicama, Peaches, the world is your canvas!

I hope these simple tips help you to get inspired and give a refresh spin to your salsa. Do you have any tips when making salsa? I will love to read about them.
Share them here and shoot us a comment!

Relax and have a great weekend!

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Cucumber Avocado Pico de Gallo Salsa

Makes 1, 2, 3 or 4 people dance!

2 cups diced fresh tomatoes of your choice, check out my tips above.
2 cups finely chopped cucumbers
½ cup finely dice white onion
1 medium size avocado Hass chopped in small cubes
1-2  jalapeños small diced one with seeds one with out.
1 small bunch of cilantro, finely chopped
2 large juicy limes
2 good pinches of dry mexican oregano
1 teaspoon sea salt

Corn Chips… lots of them!

Preparation:

In a large bowl combine all the chopped ingredients, season with salt and add the oregano by rubbing between your fingers like if you where to snap the oregano at it. This warms up the herb and makes it into smaller pieces which flavors the salsa better. Add the lime juice 
toss and serve with corn chips and your fabulous Texas Caipirinha like this on the side…Enjoy!

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Make your Salsa dance…

Music Pairing: Salsa – Tito Puente

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Chilaquiles Manifesto

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Chilaquiles are a Mexican classic. It has three of the most iconic ingredients: corn, chiles and herbs. There are a wide variety of chilaquiles styles. In fact, I think I have never tasted an identical version anywhere, even if I make them myself at home, every preparation is slightly different because the use of fresh ingredients, but the principle of how the dish works remains the same.

If you’ve never had chilaquiles before they seem deceptively simple to make, although significant details in the preparation make a very big difference to the final result. Sad to say, the truth is that Chilaquiles are commonly poorly made and misunderstood.

What is this Chilaquiles Manifesto all about?…

~Manifesto//: a written statement that describes the policies, goals, and opinions of a person or group~

~Chilaquil//: come from the word “Chilaquiltl” in Nahuatlt. It is of what Mexican historians refer as an “aztequismo” which are words that have their roots in Nahuatl and are used today in a modernized way. Chilaquilitl comes from the word “Chilli” that means “Chile”; and “atl”, used to mean water, and “quilitl” that refers to a combination of herbs, like a sauce. This term was also used to describe an old woven hat. With time this word acquired a connotation for describing a careless manner towards a texture~
This Chilaquiles Manifesto is my proclamation of texture, flavor and sauce. For me, that is what Chilaquiles are all about. I want to rescue the Chilaquiles reputation. Despite their “careless texture” in name’s origin, I believe the dish is all about the balance of texture, sauce, spice and attention to detail. I hope this manifesto will make you appreciate the difference between average and exceptional Chilaquiles.

The Chilaquiles Principle: Texture, Flavor, and Balance.

CHilaquiles-Verdes-o--Rojos--Yes,-more-please! For me a good plate of Chilaquiles is the one in which the crunchy tortillas preserve some of their crunchy texture and the sauce is thick enough to cover the tortillas without weighing them down. It remains saucy and there is a bit of salsa running on the side of the plate like a little emergency puddle that get mixed into the refried beans to keep them company. The sauce can be red or green usually with a good level of pleasant spiciness, unless you have a hangover, you might ask for extra hot. Chilaquiles are most commonly eaten as a breakfast or brunch. Therefore a perfect sunny side up egg ,runny and tender, is the perfect complement to this dish. Chilaquiles must be garnished with crumbs of slightly salty queso fresco, creamy clumps of Mexican Crema (similar to Creme fraishe) that mellows the warm and spicy sauce. Top this with raw or pickled onions to add acidity and a sharp pungent of flavor every other bite. There you have it.

This is what dreamy Chilaquiles should be.

A great plate of Chilaquiles should always have the following four components:

The Sauce:

Fresh ingredients for the sauce are a must. The basic salsas are so easy to make. In my opinion, there is no comparison between the flavor of store bought compared with fresh. Freshly cooked saucy salsas thick enough to cover deep fried tortillas are the best option. Using Red Roma tomatoes, in combination with dry chiles, and or tomatillos and fresh chiles will make a huge difference, moving the sauce quality from good to Great.Chilaquiles_Manifesto_Chilaquiles-Salsa-Verde_Yes,-more-please!
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Tortillas:

White Corn tortillas are the best option. Typically cut into a triangle shape or small squares these tend to fry more evenly. They must be pan fried the same morning, using corn oil or grape seed oil to preserve the corn flavor intact is the best bet. Use machine made tortillas for this preparation. Most handmade tortillas are too moist and have the wrong texture once fried, and besides,handmade fresh tortillas taste awesome as they are, to precious to use on chilaquiles.
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The Egg:

Farm eggs, scrambled into the tortillas, or a Sunny side up eggs in my opinion are a must. Some other versions are served with shredded chicken or both. To be honest, I like mine with egg only. Leave the chicken for enchiladas.
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The Accoutrements:

Mexican Crema, Crumbly Queso fresco (Please will you do me a kindness?… no melted cheese on my chilaquiles, thank you!), a side of re-fried beans are a must. And last but not least: Quick pickled onions* this give the chilaquiles a great bite and accent.
*Quick pickled onions or cebollitas desflemadas: Slice onions thinly, rinse them thoroughly in cold water strain them. Place the onion slices in a little bowl add 2 tablespoons of apple cider vinegar or the juice of one lemon. Add a pinch of salt, pinch of dry oregano, toss them, set aside for 5-10minutes, or until ready to serve. I love this simple onion preparation, usually chilaquiles are served with raw onions, I think is to harsh, and for my luck I will be having onion breath for the rest of the day. With this simple quick pickled the onions are tender not overly sharp, they add a good bite and acid element to the dish. try them, you are gonna love them.

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Now, lets talk about Chilaquiles styles…

For me there is an abysmal difference between average and exceptional.
In my Chilaquiles world, The Semi-Crunchy takes the first place, they are simply the best.

Three Winning Styles:

The Semi-Crunchy
This is my favorite kind of chilaquiles. The tortilla holds about 80 percent of crispiness and 20% of floppy saucy texture. Due to the perfect sauce consistency, great balance between tomato-chiles and water ratio. To achieve the perfect crunchy chilaquiles the key is to add the died tortillas into the salsa just 2-3 minutes before serving them. I layer them and top them with a ladle of the warm sauce making sure they are all covered in sauce for best results. An over easy egg on top is the way to go. You will find this preparation recipe and step by step photos ahead.

The Migas that wanted to be Chilaquiles.
These are the best option for big crowds, or for those who do not like runny eggs.(I think these kind of people are officially in the endangered category, but there’ is some population percentage out there against runny eggs). Tortillas are fried and whisked egg is added to the tortillas for a quick toss once the egg start cooking, add the sauce and turn off the pan. The egg acts like a barrier, protecting the tortilla from getting soggy, and sauce sticks to the egg keeping the egg moist and the chilaquiles juicy. It is delicious to in its own way. These are the type of Chilaquiles my Grandma used to make. You will find this preparation recipe and step by step photos ahead.

The deconstructed enchiladas
I must confess I do not like shredded chicken in my Chilaquiles. For me they are all about the sauce, tortilla and egg combination. Save the chicken for another time, this type of Quiles’ for me is equal to deconstructed enchiladas if you know what I mean…

The following options I don’t recommend, but are frequently encounter, so be aware!:

The Floppy
The cooking method is different. You fry the tortillas and then add the sauce to the pan and let the tortillas absorb some of the sauce. Because the tortillas are fried they keep their individuality but they stick to each other. The texture is soft, like eating a soggy enchilada. They tend to be on the dry side, not too saucy, therefore, a good over easy egg does wonders for this version. A good…but not great, version.

The Nachos who wanted to be Chilaquiles.
Nacho’ur best bet. These chilaquiles are just wrong. There are lots of versions out there where they serve a bunch of pre made, bagged chips with a ladle of sauce on top and they dare to call them chilaquiles. Too much crunch, lack of sauce, there is no marrying the tortilla and the sauce. Not of my affection at all to be honest with you… these are more like nachos, no bueno.

Divorced chilaquiles:
Half red, half green, for indecisive people or people who want it all. I must just say, just marry one sauce at the time. Having two sauces at the same time will not make you more content…it just confuses the flavors thereby ruining the dish…a bad marriage. Rojos o Verdes will always be the dilemma. If you and yours can’t get together on this one you may need to follow the recipes below and prepare both sauces SEPERATLEY, on different weekends, or just flip a coin.

There must be another 845, 632 more recipes out there, different chilaquiles preparations, sauces combinations, chiles, herbs, cooking methods, you name it!; I’m giving you my 2 ultimate salsas, VERDE and ROJA, you decide which one you want to prepare.

I’m also including 2 different Chilaquiles preparation styles. The Migas- that wanted to be Chilaquiles which are the ones my Grandma used to make. These are dear to my heart and I prepare them when I’m feeling a bit nostalgic.

The other style I’m sharing with you its my absolutely favorite one: The Semi-Crunchy Chilaquiles. I believe they are the ultimate cosmic flavor knock out, textural extravaganza, Chilaquiles. I must warn you, once you have this version, you will have recurrent cravings and dream about them…

So, please remember: “ Don’t just make them good…make them Awesome!”…
Enjoy, Let’s cook!

Chilaquiles Manifesto

Let’s start by Choosing and Preparing your Salsa, then choose the style of chilaquiles you want.

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For the Salsa VERDE:

1 lbs. Tomatillos peeled and washed. I used tomatillo milpero, the smaller the tomatillos the best flavor.
½ small or ¼ medium white onion
4 Chiles Serranos or 2 large Jalapenos remove stems.
Small bunch of cilantro about 14-18 sprigs upon size.
1 teaspoon sea salt
2-3 tablespoons of the reminder oil from were the tortillas were fried.

In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.

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For the Salsa ROJA:

5-6 Roma Tomatoes choose the reddest and ripest for best flavor.
½ small or ¼ medium white onion
1 garlic Clove
3 dry chiles Cascabel toasted, seeds and stems removed.
8 dry chiles de Arbol toasted, stems removed.
2 dry chiles Guajillos remove seeds and stem and boil along with the tomatoes.
1 teaspoon sea salt
1 pinch of sugar
2 tablespoons of the reminder oil from were the tortillas were fried.

In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency.

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1. The Semi-Crunchy Chilaquiles Preparation:

Hands down, my favorite ones!

Serves 4, maybe just 2 hangover creatures…

12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas.)

1 or 2 eggs per person, sunny side up or over easy.

Preparation:

1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.

2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE or ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!

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2. Miga-Quiles a.k.a my Grandma’s Chilaquiles

Serves 4, maybe just 2 hangover creatures…

12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas)

You will need 6 large eggs to scramble into the tortillas

Preparation:

1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.

2.Cut the tortillas into squares, separated them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas and pan fry them until evenly golden brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

3.Remove the excess oil from the pan, and leave about 2 tablespoons of oil. Whisk about 5-6 eggs depending on size, add the fried tortillas to the pan and then add the whisked egg, toss quickly. Once the egg start to set add the salsa VERDE or ROJA cook for 1-2 minutes tops!, remove from heat and serve immediately. Garnish with Crema, Queso Fresco and Onions, a side of refried beans. Mmmm…

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This Plate of saucy carbs has been known for lifting morning moods, helping the thirsty drunken souls alleviate the hangover. It is easy to make for a lonely ranger or to size it for a Family meal. Any weekend and hazy Sunday morning can be lightened-up with a plate of these great classic Mexican dish.

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Make them! I would love your feed back,
Which ones are you favorites?…
Are you a GREEN or a RED soul?
Send a comment below, I want to hear from you!!!

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Chilaquiles VERDES

www.yes-moreplease.com

Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must. 


Course Breakfast, Brunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 lbs. Tomatillos, I used tomatillo milpero, they have the best flavor, if you can't find this kind, choose the smallest tomatillos from the bunch.
  • 1/2 small white onion
  • 3-4 Serrano chiles, fresh
  • 1 small Bunch of Cilantro
  • 1 teaspoon Sea salt
  • 2-3 tablespoons Corn, or sunflower oil, you can use the reminder oil you use to fry the tortillas.
  • 1-2 eggs per person, sunny side up or over easy

To fry the tortillas

  • 12 White corn tortillas
  • 1/2 cup Grapeseed oil, sunflower or corn oil, to pan fry the tortillas.

Garnish with:

  • 1/2 cup Queso Fresco
  • 1/2 cup Crema Mexicana
  • 1/2 cup White or red onions, diced
  • Refried beans, its a must!

Instructions

  1. Prepare the salsa verde:

    In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend. 

    Set aside.

    The Semi-Crunchy Chilaquiles Preparation:

    1.Prepare one recipe of your choice of salsa VERDE Set aside.

    2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

    3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

    4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!

    Happy cooking!

Recipe Notes

If you need a tutorial on How to make the best beans you ever had!

Check our recipe: Mexican Beans Manifesto

 

 

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Chilaquiles ROJOS

www.yes-moreplease.com

Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must. 

Course Breakfast, Brunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the Salsa ROJA:

  • 5-6 Roma tomatoes, choose the reddest and ripest for best flavor
  • 1/2 medium white onion
  • 1 large garlic clove
  • 3 dry chiles Cascabel toasted, seeds and stems removed.
  • 6-8 dry chiles de Arbol toasted, stems removed.
  • 2 dry chiles Guajillo, remove seeds and stem and boil along with the tomatoes.
  • 1 teaspoon sea salt
  • 1 pinch sugar
  • 1 pinch cinnamon
  • 2 tablespoon of the reminder oil from were the tortillas were fried.

To fry the tortillas:

  • 12 White corn tortillas
  • 1/2 -3/4 cup Grapeseed oil, sunflower oil, or corn oil, to pan fry the tortillas

Garnish with:

  • 1/2 cup Queso Fresco
  • 1/2 cup Crema Mexicana
  • 1/2 cup white red onions, diced
  • Refried beans, on the side its a must!

Instructions

  1. Prepare Salsa Roja:

    In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency. Set aside.

    The Semi-Crunchy Chilaquiles Preparation:

    1.Prepare the salsa roja

    2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

    3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

    4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans.Enjoy!

    Happy cooking!

Recipe Notes

If you need a tutorial on How to make the best beans you ever had!

Check this link: Mexican Beans Manifesto

 

Cooking Music Pairing: Danzon No.2 Artuto Marquez 

Conducted by: Gustavo Dudamel

https://youtu.be/PA7vEIj6Lzk

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Red Charred Salsa

Salsa-Roja-Asada_Ingredients

It seems like magic to me how with just a few ingredients you can achieve a whole lot of attitude, an incredible amount of deep of flavor, and spice. I’ve seen lots of recipes calling for way more trouble and ingredients than this one and they do not end up tasting half as good. This recipe has only four ingredients.

What makes this salsa dance?…It’s all about the cooking method. Slow charred tomatoes, toasted dry chiles and a lot of arm work make this salsa like no other you’ve ever had.

If you have the time to disconnect for a bit and make this recipe the old fashioned way, you will find the salsa bright center of the universe. What is the difference between blenders, food processors and immersion blenders versus mortars or pestles? Well its in the name. All a blender does well is as its name describes; it blends, which leaves more whole seeds in the salsa than you might wish for. Now, let’s talk about mortars-molcajetes. For me, there is a tremendous amount of nostalgia in using a mortar/molcajete because the act of using a stone vessel is a whole different experience in the kitchen. It relaxes me and makes me conscience of the transformation of the ingredients and therefore I savor the whole process. Besides the romantic aspect, the difference I see between blenders and Mortars is that mortars pulverize the seeds, as you smash them against the stone adding extra flavor to the salsa. The stone adds flavor to the sauce and you are able to enjoy the earthy aromas when smashing the garlic and the sea salt, the toasted chiles, the smell of the fruity tomatoes as the consistency of the salsa changes. I would recommend you try to make the salsa this way for the simple pleasure of it.

Salsa-Roja-Asada_Molcajetes&modern-blenders

I know nowadays we all are creatures of convenience; if you are not as romantic as me about the whole traditional process~ Hey! Food processor or immersion blender are my weapons of choice. They get the job done in a fraction of a second and get you ready to enjoy the salsa in less that 5 pulses. Best of all is that with this recipe you can still achieve a great deal of flavor by using them.

Flavor wise this salsa has a smokey background and medium moderate spiciness. Please don’t be scared about the amount of chiles. Dry chiles when toasted, become smokey and very pleasantly pungent. Combining these kinds of chiles balances the act. Chile de arbol brings the spicy note and chile cascabel adds deep, color and character. The charred tomatoes and the garlic make this salsa extra savory. Fresh onion and chopped cilantro add a bit of fresh texture that makes the salsa irresistible to eat with chips.

Despite your method of choice, I assure you this red charred salsa will make you dance. It is a staple at our house I make a batch every other week. It keeps really well in the refrigerator for up to ten days.
It is quite a versatile salsa. I use it to top ranchero eggs, breakfast tacos, pork loin, carne asada, beans, bean soup, shrimp, whole fish (like red snapper), and if you add more tomatoes it is a great salsa to use in chilaquiles rojos. And of course its great with chips and salsa a good pilsner beer for spicy little snack. Enjoy!

Salsa-Roja-Asada_Yes,-more-please!

Red Charred Salsa

Makes 4 cups

3 medium large tomatoes about 4”round is what I used.
(like Better boy, Big Beef, Bush big boy. Any juicy, meaty tomato with high acidity content work best)
8-10 dry chiles de arbol
3-4 dry chile cascabel
2 medium garlic cloves, peeled
1-1 1/2 teaspoon sea salt
water

Garnish with:

½ medium size red onion and small bunch of cilantro, finelly choped

Preparation

1. In a cast iron pan or “comal” toast the chiles at medium heat, turning them constantly using a wood paddle. Once they look evenly toasted and showing an intense dark red remove the pan from fire and let them cool a bit until easy to handle. Remove chile stems.

2. Using the same cast iron pan, place tomatoes upside down, set the heat over medium, cover them with a lid to apply some pressure on them so heat will cook them more evenly. Turn them upside up and keep rotating them until well blistered, charred skins and they look cook through. About 8-10 minutes.
Once the tomatoes are charred and cooked set them aside until easy enough to handle. Remove skin, and with a paring knife remove the core of the tomatoes.

3. If making salsa in the food processor or blender:
Place tomatoes, garlic, sea salt, and toasted chiles in blender or food processor and pulse until coarsley or smooth blend. Add a little water if needed. Taste and adjust for salt if needed.

4. If making salsa in the molcajete or mortar:
Place garlic cloves and sea salt in the mortar, smash until pureed. Add toasted chiles 2 at the time and smash until a coarse paste, make sure you smash almost all the chile seeds. If you need more traction add a pinch of sea salt. Once you have a paste, add one tomato at the time into the mortar and smash until well combined. Repeat until you add all 3 tomatoes. Taste and adjust for salt and salsa consistency. This is entirely up to you. Add a bit of water at a time, until you feel is the right consistency for you.

Salsa-Roja-Asada_Toasting-chilesSalsa-Roja-Asada_grinding-chilesSalsa-Roja-Asada_Grounding_chilesSalsa-Roja-Asada_chilie-pasteSalsa-Roja-Asada_detail-smashed-seedsSalsa-Roja-Asada_Chard-tomatoesSalsa-Roja-Asada_grinding-the-tomatoesSalsa-roja-Asada_Yes,-more-please_spicy!

Red Charred Salsa

Top with fine diced onion and cilantro, serve at room temperature,

along with chips and a nice cold beer. Eat with abandon!

Salsa-Roja-Asada_Yes,-more-please!_chips+salsa+lime+beer

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