Cause I know any of those dishes will be perfect for dinner.
In fact typing this I started thinking about some Chile Verde and my mouth started watering.
Secret Recipe Club reveal time that is.
My Secret Recipe Club assignment this month was Leslie of La Cocina de Leslie.
Leslie lives in Mexico and is a stay at home mom to 4, wow. She grew up in California but now resides in a small town outside of Guadalajara. And she cooks a lot of Mexican food. And shares how to do it with the world. I've learned so much from her already.
I've told you about the Secret Recipe Club before. We're a group of bloggers, who are broken into three groups who get an 'assigned' blog to make and post a recipe from each month. My group posts the first Monday of the month and this is it. And we aren't allowed to tell who we got until our "Reveal" day.
Can I tell you how excited I was to get this assignment? Well, I was and then life got in the way and I didn't get to explore her blog as much as I would have liked. sigh.
But I did want to get some more salsa recipes. I make a mean Pico de Gallo, and Chile Arbol sauce but I wanted to learn how to make a variety of salsa's.
And then this week we ate at two different Mexican restaurants, and the salsa they put on the tables for the chips made me long for the spicy salsa's we used to get in UT. One was just plain tomatoey, (is that a word?) and very bland and the other one had a teensy bit of a kick to it, but it was a tease.
I've been craving a nicely spicy salsa to dip my chips into and dress up the chicken with and well, I can just eat it as it. With a spoon.
Oh come on, you've probably done it too.
At any rate I wanted to try some new variations. One I've got bookmarked is this one, Chile de Molcajete which will be made this coming week, cause Cinco de Mayo is coming up. But I have to wait until I can get some more Tomatillo's.
And I was interested in Leslie's Beer Battered Chile Relleno's cause I use Anaheim Chiles for mine. I know Poblano Chiles are more correct. I kinda do a combination of her two recipes. I learned how to make the batter from a friend, which is basically egg and flour.
However, I think I will be trying my hand at these, just cause I want to try some in a soup.
So many recipes' so little time.
It just so happened I had all the ingredients in house to make this Salsa Taquera Roja. (aka Red Salsa) I need to go buy more tomatillo's so I can make the Salsa Verde though. Here's the link for both of them Red and Green Salsa's
Recipe: Salsa Taquera Roja
1 lb. Tomatillo's, husks removed. ***
20 dried Arbol Chiles, stems removed (I had some a friend had grown and dried and given to me)
3 cups water
1 garlic clove.
Place the tomatillo's in the water and bring to a boil, turn down the heat to low and cook for about 12 to 15 minutes or until the tomatillos are cooked through.
I then put the salsa back on the stove and continued to cook it for another few minutes. I thought it was a touch watery. But it sure tasted good.
I know cause I tasted it.
Then I poured some on my Huevo, thinking maybe it might elevate it a little. And I was totally right. It did.
The unctuousness of the egg yolk blending with the sauce. Sublime. Had to add a touch of cheese though.
Then I tried it with some home made chips, and had to restrain myself again. I just ate the equivalent of two corn tortillas. And I've got lots more salsa, giggle. (I think I know what's for dinner, or a snack or ...)
I'm adding this salsa to my repetoire and next time I'm getting out the blender cause I think it would have worked better.
BTW, I did not find this really spicy, but it had a lovely flavor to it.
*** When buying fresh tomatillo's check for soft spots, as well as firmness. I check under the husk as well, sometimes you'll find a big black spot, hiding.