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cooking thru the book Authentic Mexican by Chef Rick Bayless
Browsing All Posts filed under »salsas y encurtidos«
Guacamole Picado
Guacamole Picado is pretty the “classic” chunky guac that us Norteamericanos are familiar with. Avocado, tomato, onion, chile, cilantro, and a healthy squeeze of lime. With a dish this simple fresh ingredients make all the difference; unfortunately its January and the quality of produce available isn’t that great but we make do with what we have. So […]
Guacamole de Tomate Verde
January 15, 2011
The last time I tried to make guacamole I failed miserably due to some bad avocados. This time I some regular (non-organic) avocados from a different store and had much better results. This recipe for Guacamole de Tomate Verde is basically Salsa Verde Cruda with the addition of mashed avocados. According to Chef Bayless the […]
Ensalada de Nopalitos
January 12, 2011
Yesterday, I went back to the fruit market looking for Nopales and there were none to be found. I should have bought those fresh ones, five days ago, when I had the chance. So I had to resort to using jarred nopales for my ensalada. The plus side to using the jarred kind (I used […]
Crema Espesa
January 10, 2011
This one was a little scary to me. I’m not a huge fan of dairy, I mean I like cheese and yogurt I guess but I don’t drink milk and don’t very often cook with it either. So making (and enjoying) thick, ripe, cream seems like a bit of a challenge for me. However, Crema […]
Chiles en Escabeche
January 10, 2011
More pickled goodness in a jar. This time the star is not the onion but chiles (I used serranos) and the carrots. At many decent taquerias you will find a jar or bowl of delicious Chiles en Escabeche on the table. Pickling the chiles not only imbues them with briney goodness but also mellows out […]
Escabeche de Cebolla
January 10, 2011
I like most things pickled, pickled peppers, pickled herring, mango pickle, etc. I really like onions too so pickled onions seemed like a no-brainer. Crunchy, briny, delicious, pickled onions. They were very simple to prepare too (though I think I cut my onions too thick) and as these sit overnight (and beyond) they soak up […]
Salsa Verde
January 8, 2011
So… I usually start off my posts with a pic of the ingredients in the dish but since I forgot to take one, I’ll just list them: Tomatillos, Onion, Jalapenos, Cilantro, Chicken Broth, & Salt. As you may have guessed, this Salsa Verde is a cooked version of Salsa Verde Cruda. After all the veggies […]
Salsa Cocida de Jitomate
January 4, 2011
Salsa Cocida de Jitomate is essentially a variation on Salsa Mexicana, with a couple extra steps. First, the ingredients are more finely pureed and then the sauce is fried. Yes you fry the sauce, in a very hot pan, with lard being the traditional lipid of choice. Since I was fresh out of lard I […]
Salsa Picante de Chile de Arbol
January 3, 2011
Hot sauce! Hey hot sauce! Uh! Let me start by saying: I love hot sauce, I put it on almost everything but until now I had never made my own. I was a little surprised by some of the ingredients (clove, allspice, sesame & pumpkin seeds?) but when you taste the finished product it all […]
Salsa Roja
December 31, 2010
This one came out a little different from the previous three salsas I’ve prepared, it also required the most prep work. The recipe calls for roasted tomatoes which I wasn’t sure how to prepare (next time I’ll check the book’s appendix), I consulted google and found this recipe via Everyday with Rachael Ray. Rachael Ray’s […]
authmex 
February 9, 2011
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