Saturday, September 12, 2009
Wednesday, September 9, 2009
Wednesday, July 1, 2009
Place the tomatoes, chiles, and garlic in the jar of a blender. Pulse a few times to break up the biggest pieces.
Heat the oil in a skillet. Add the onion and sauté for about 5 minutes. Add the tomatoes and cook over medium heat until thickened. This should take about 10 minutes.
Serve with Modelo, chilled.
Tuesday, June 16, 2009
Sunday, May 24, 2009
1 large ripe pineapple (about 4 lbs.), crown
and base removed, outside scrubbed and rinsed
2 whole cloves
2 whole allspice
1 4"-long piece canela (Mexican cinnamon) or
1 lb. piloncillo (Mexican brown sugar), crushed,
or 1 lb. dark brown sugar
1 1⁄2 cups light beer
1. Cut the pineapple (unpeeled) into 1 1⁄2" cubes. Put the cloves, allspice, and canela into a mortar and crush roughly with a pestle. Transfer the spices to a large 4- to 5-quart earthenware or glass jar with a tight-fitting lid. Add the pineapple cubes and 8 cups of water and stir to combine. Cover the jar with a lid and set in a location that receives plenty of sun (or in a warm spot) and let sit until mixture begins to ferment and become bubbly on top, about 3 days, depending on the temperature.
2. Put the piloncillo and 1 1⁄2 cups water into a small pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar has completely dissolved, 4–5 minutes. Remove from heat, let the sugar syrup cool slightly, and then add with the beer to the fermenting pineapple mixture. Stir well, cover, and leave in a warm place for 2–3 days longer, until it smells strongly fermented and appears bubbly throughout. Strain the mixture through a few layers of cheesecloth lining a fine-mesh sieve into a clean jar; discard the solids. Serve the tepache chilled or poured over ice. Store in the refrigerator for up to 4 weeks.
Wednesday, May 20, 2009
Sunday, February 8, 2009
You can see the salsa, after blending the first time, and while there is still some consistency, but with large chewy pieces of chiles. I decided to puree, and blend it all together after this.
The final product, pureed, and without cilantro. Very good still. Will make this one again, for sure.
2 chiles cascabel
2 chiles moritas
2 chiles de arbol
1 chile chipotle
1 chile guajillo
2 large tomatoes
4 cloves garlic, peeled
1/4 teaspoon sea salt, or to taste
1/2 cup cold water
1/2 bunch chopped cilantro leaves
Heat a comal or cast iron skillet over a medium high heat. Toast the chiles, turning them constantly so they don=t burn, 30 to 60 seconds. Let them cool and remove their stems. Crumble them with their seeds and veins.
Toast the tomatoes and garlic until slightly charred. Let them cool. In a blender combine the chiles, garlic, tomatoes, salt, and water and blend until you have a rough sauce. Pieces of the chiles should be visible. Transfer salsa to a bowl and stir in the cilantro.