When I’ve been away from the blog for a while (I won’t apologize for this since it happens to champion my list of blogging pet peeves) I tend to get restless. The same is true when I’ve been out of the kitchen for too long. It’s usually a sign, usually that I’m off my game, usually warning me that I’ve let the universe inadvertently tip on its side and that there will be strange side affects. Like last night when I actually watched the movie Twilight with nothing more than a pint of Häagen-Dazs in my lap. Something is wrong here and I’m taking note.
So I’m headed back into the kitchen, friends, and with Rick Bayless as my counterpart, there will be authentic, regional Mexican food abundant.
As it turns out, I have Mexican fever So, it seems, does everyone else. After all, tomatillos, key limes and dried chiles are everywhere these days — even in regular supermarkets. Is it fair to say we’ve all got a little Mexican fever?
I always like serving two different kinds of salsa when I make tacos and lately this means salsa roja and salsa verde. If you’re a Chipotle fan (and I hope you are) you’re familiar with both varieties. Edged with the smokiness and tartness of charred tomatillos, both sauces are a delicate balance of tart and hot, the difference being that salsa roja is slightly hotter while salsa verde is slighty more tart. Drizzled over meat tacos or pork tacos, this stuff is the real deal and may very well have you tossing out your jars of pretreated Ortega or Chi-Chi’s for the fresh, vibrant flavors of the homemade stuff.
One last tip I will divulge: when you serve red onions with your condiment lineup, try boiling about 1/4 cup of hot water and pouring it over your sliced onions with juice from half of a lime. Let it sit for half an hour or so and then drain the water. The result will be the easiest, freshest tasting pickled red onions on this side of the border.
Salsa Roja
Adapted from Rick Bayless’ From Mexico: One plate at a Time
Ingredients:
1/2 ounce small hot dried chiles, stemmed
6 large garlic cloves, unpeeled
1 pound (10 to 12 medium-size) tomatillos, husked and rinsed
Salt
Sugar, about 1/2 teaspoon (optional)
Procedure:
In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.
Salsa Verde
Adapted from Rick Bayless’ From Mexico: One plate at a Time
Ingredients:
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt
Procedure:
Preheat a broiler.
Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
{ 5 comments… read them below or add one }
You mentioned Chipotle, but I actually like Nada’s salsa best. I have a recipe similar to this that I ripped out of GQ, I need to start cooking, you and the Cincinnati Nomerati are so inspiring.
The Nomerati is my hero!
How long have you been carrying this out?
Considering the much amount of time you must have put down on this Pro blog I’m really surprised none else told me about it.
This design is spectacular! You definitely know how to keep a reader entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Wonderful job. I really loved what you had to say, and more than that, how you presented it. Too cool!